No Knead Sourdough Dutch Oven Bread is an easy way to make artisan-style crusty bread at home! The best part is, very little effort is needed and it’s foolproof! Anyone can make it. Just 5 minutes of mixing in the morning and you can have delicious homemade bread by dinner!

Be sure to sign up for my email… to get new recipes and ideas in your inbox!

loaf of sliced homemade dutch oven bread

Why We Love Artisan No-Knead Sourdough

Homemade sourdough bread doesn’t have to mean hours of preparation, kneading, proofing, folding, or worse, overnight waiting! Artisan sourdough bread in a Dutch oven recipe is the no-hassle way to homemade deliciousness. That’s just one of many reasons to fall in love…

  • Minimal Effort – just one bowl and five minutes of prep and mix.
  • Maximal Flavor – the unique combination of flour and tangy Greek yogurt provides a complex sourdough taste.
  • Pantry Staples – basic pantry ingredients mean you control the quality of homemade sourdough artisan bread.
  • No Knead – No “need” to worry about complex timing or special kneading technique.
  • Versatile Enjoyment – From sandwiches to toast, our bread’s versatility ensures that every slice becomes a delightful part of many meals.
homemade dutch oven bread ingredients

Dutch-Oven Sourdough Ingredients

Warm, fragrant, no-knead sourdough has never been easier!

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • All-Purpose Flour 
  • Quick Rising Yeast – also known as instant yeast
  • Kosher Salt 
  • Water – warm
  • Greek Yogurt – plain, not flavored
  • Honey

This post may contain affiliate links. Please read my disclosure policy here.

How To Bake Sourdough In A Dutch Oven

Get ready for the best one-bowl sourdough yogurt bread that doesn’t take all day or overnight proofing.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

Kitchen Tools:

Featured Product White Dutch Oven

Durable cast iron construction delivers superior heat retention and ensures even cooking


  1. Combine Ingredients: Mix yeast, flour, salt, water, yogurt, and honey until well incorporated.
  2. Rise: Cover and let sourdough rise at room temperature* until it doubles.
  3. Shape and Rest: Form the dough into a ball on a floured surface and place it in a lined Dutch oven. Let it rest for an hour.
  4. Bake Covered: Bake in a covered Dutch oven at 475°F for 20-25 minutes.
  5. Uncover and Bake: Remove the cover and bake until golden brown.
  6. Cool: Remove the bread from the Dutch oven and let it cool completely on a rack for at least 1 hour before slicing. Enjoy your no-knead sourdough!
no-knead dutch oven bread loaf with a black and white towel in the foreground

Dutch Oven Bread Recipe Notes & Tips

  • If you don’t have a digital kitchen scale to measure flour (1 cup weighs 120 to 130 grams), whisk, then spoon flour into a measuring cup and level. This King Arthur video demonstrates perfectly how easily flour compacts, throwing off baking outcomes.  
  • Please be sure your yeast is not expired, as it provides the crucial leavening element for this no-knead sourdough bread recipe. 
  • Quick yeast is not the same as dry active yeast, so avoid getting the two mixed up. You cannot add dry active yeast to the sourdough batter without proofing it.
  • Ensure that the warm water temperature stays below 105° F to avoid potentially harming the yeast.
  • A warm environment is optimal for yeast fermentation and proofing. See sourdough warming techniques below when the ambient temperature is below 70ºF. 
  • No-knead sourdough yogurt bread will be loose and sticky out of the bowl. Have your prep surface and hands well-floured.
  • The smaller the size of the Dutch oven, the more the rustic-style bread dough will rise upwards. 
  • While the temptation to dig into a freshly baked loaf of bread is strong, proper cooling brings all the delicious elements of sourdough together, offering the best possible experience: complex flavor, airy crumb, and crusty exterior.
sourdough bread with a spread of butter

Cold Room Temp Proofing/Warming Techniques

When your kitchen is on the cooler side during the winter season, or you prefer arctic temps during the warmer ones, you’ll need to give your sourdough bread a little TLC. Try one of the following options to create the ideal 75º to 85ºF environment during the proofing stage.

  • Instant Pot: Use the yogurt setting on your Instant Pot (not the “warm” setting).
  • Oven Proofing: Turn to 85ºF if you have a proof setting.
  • Oven Light: Put the sourdough in the oven and keep the light on with the door shut.
  • Oven Cheat: When the only option is a minimum warmth level, turn the oven off when it reaches ~120ºF. Then, place the sourdough bread in it with the heat off.
  • Refrigerator Top: This area is great for gentle warming if the residual heat from the appliance gets trapped or dissipates slowly.
  • Sunny Room: Use a warm, sunlit room if you have one (critter-free and) available.

These simple options provide alternative proofing methods for your sourdough. Choose the one that best suits your kitchen and schedule!

sliced loaf of artisan bread

How To Store Dutch Oven Bread

After baking sourdough bread in a Dutch oven, it’s essential to allow it to cool completely on a wire rack. Once cooled, store sourdough bread in a paper bakery bag or wrap it in a clean kitchen towel so it can breathe and maintain its crust.

Avoid using plastic wrap or containers, as they trap moisture and make the crust soggy. Ideally, consume the bread within a few days for the best texture and flavor.

soup with artisan sourdough bread


Why do you bake bread in a Dutch oven?

Dutch ovens create a steamy environment for a crispier crust and airier crumb. The thick cast iron walls distribute heat evenly, leading to consistent baking and a deeper flavor profile.

Why do I need to use quick yeast in this bread recipe?

Quick yeast, also called instant yeast, skips the blooming step and mixes directly with dry ingredients. It rises faster than active dry yeast, making it ideal for a no-knead sourdough bread recipe.

Why is my no-knead bread dense?

Using too much flour in the no-knead bread recipe can lead to a denser texture. It’s important to measure the flour accurately (a digital kitchen scale makes it foolproof) and consider the dough’s hydration level (amount of water) for optimal results.

The right hydration level (amount of water) is crucial in bread-making. Water helps to control dough consistency and can impact factors like crumb structure and crust formation. It’s an essential aspect of achieving the desired characteristics in your homemade bread.

artisan bread dipped in soup

Serving Suggestions

Easy no-knead sourdough bread is the ultimate homemade rustic-style crusty bread recipe! The best part? It’s foolproof, and takes minimal effort, even novice bakers can make an artisan boule for a hearty addition to any one of these delicious options:

sourdough no-knead dutch oven bread photo collate

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

loaf of sliced homemade dutch oven bread

Sourdough No Knead Dutch Oven Bread

Yield: 1 loaf
Prep Time: 5 minutes
Cook Time: 40 minutes
Rise Time: 3 hours
Total Time: 3 hours 45 minutes

An easy way to make artisan-style crusty bread at home! Very little effort is needed and it’s foolproof! Just 5 minutes of mixing and you can have delicious homemade bread in just 4-5 hours!


  • 5 cups all-purpose flour ( 600g)
  • 2 teaspoons quick rising yeast
  • 1 tablespoon kosher salt
  • 1 1/2 cups warm water
  • 1 cup plain greek yogurt
  • 1 tablespoon honey


  1. In a big bowl, stir together the yeast, flour, and salt. Add water, yogurt, and honey and using a wooden spoon mix until well incorporated. Cover the bowl with plastic wrap and let sit at room temperature for 2 hours or until it doubles in size.
  2. Line a 4-quart or larger Dutch oven with parchment paper. Dust your hands and work surface with flour and scrape the dough out of the bowl (dough will be loose and sticky). With your floured hands, roughly shape dough into a ball. Place dough ball into parchment lined Dutch oven. Let it sit on counter to rise 1 hour.
  3. Preheat oven to 475°. Place rack in center of oven. Cover the Dutch oven with lid and bake for 20-25 minutes. Carefully remove the hot lid and continue baking another 20-30 minutes, or until the bread is a deep golden brown.
  4. Remove the bread from the Dutch oven and let it cool completely on a rack for at least 1 hour before slicing.


  • for more of a sourdough flavor, let the dough rise in the refrigerator overnight.
  • the smaller the dutch oven, the more the bread will rise upwards.
  • check to make sure your yeast has not expired
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 324mgCarbohydrates: 42gFiber: 2gSugar: 2gProtein: 8g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Originally posted in November 2017. UPDATED January 2024. We spiffed up this post with more information and new photos. No change to the recipe.

cut loaf of homemade bread