Pioneer Woman Boule No Knead Bread

Pioneer Woman boule no knead bread takes 5 hours and just flour, yeast and salt to make a crusty homemade artisan loaf with a chewy, airy middle. Save this easy Dutch oven bread for Sunday dinner, soup night, potluck or Thanksgiving, because it's completely hands-off and needs no kneading.

Preheat the Dutch oven in the 500°F oven for a full 45 minutes before the dough goes in. Skip that and the loaf never gets steam trapped around it, so the crust turns pale and soft.

Instead of kneading, a wet dough rests for 3 to 4 hours so the gluten builds itself. A full packet of yeast keeps the rise short, so you can have fresh bread the same afternoon.

Pioneer Woman Boule No Knead Bread

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Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

156

kcal

A wet, shaggy dough rises until bubbly, then bakes inside a screaming-hot covered pot. Trapped steam puffs the loaf up before the lid comes off and the crust turns deep golden and crackly.

Ingredients

• 1 (0.25-oz.) packet active dry yeast (2 1/4 tsp.)
  

• 1 tsp. sugar
  

• 1 1/2 c. warm water (110°F)
  

• 3 1/3 c. all-purpose flour
  

• 2 tsp. kosher salt
  

Directions

• Bloom the yeast: Sprinkle 1 packet active dry yeast and 1 teaspoon sugar over 1 1/2 cups warm water in a large bowl. Stir it, then let it sit for 2 to 3 minutes until the yeast blooms.
• Mix the dough: Add 3 1/3 cups all-purpose flour and 2 teaspoons kosher salt, then stir with a sturdy rubber spatula until a shaggy dough forms. Scrape down the sides, cover the bowl tightly with plastic wrap and let it rise for 3 to 4 hours until doubled and bubbly.
• Shape the boule: If the dough has been in the fridge, let it sit at room temperature for 30 minutes first. Then turn it out onto a floured surface, pat it gently into a 5-inch round, fold the edges into the center, flip it seam-side down and pull it into a taut round.
• Let it rest: Move the dough to a large sheet of parchment paper and dust the top with flour. Cover it loosely with plastic wrap and let it rest for 1 hour until puffed.
• Heat the Dutch oven: About 45 minutes before baking, preheat the oven to 500°F with a large Dutch oven and its lid inside. The pot needs that whole time to get ripping hot.
• Score and load: Uncover the dough and score the top with a sharp knife or bread lame. Then carefully take the hot pot out, lift the dough in by the parchment and put the lid on.
• Bake covered: Slide the Dutch oven into the oven and immediately lower the temperature to 450°F. Bake for 25 minutes with the lid on.
• Bake uncovered: Take the lid off and bake for 15 to 20 minutes more. The loaf is done when it's deeply golden, crusty and sounds hollow when tapped.
• Cool and slice: Lift the bread onto a cooling rack with the parchment. Let it cool for 20 minutes before slicing so the crumb sets.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO silicone spatula set, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour works and gives a slightly chewier crumb because it has more protein. The dough may need a splash less water to feel the same, so go by how shaggy it looks.

How do I store leftover boule so the crust stays crisp?

Keep it cut-side down on a cutting board for a day, or wrap it loosely in a paper bag. A sealed plastic bag softens the crust, so only use one if you don't mind that.

Can I make the dough ahead of time?

Yes, after the first rise you can put the dough in the fridge for up to 2 days. Let it sit at room temperature for 30 minutes, then shape and bake as usual.

What can I use if I don't have a Dutch oven?

Any heavy oven-safe pot with a tight lid will work, like an enameled cast iron pot or a heavy stockpot with metal handles. Without a lid the crust won't get the same steam, so a lid really matters.

Why does my homemade boule turn out heavy and dense?

The most common reason is a dough that didn't rise until doubled and bubbly, so give it the full time in a cool kitchen. Deflating the dough while shaping can also pack the crumb.