No-knead bread can be made in a Dutch oven. To make a no-knead bread, the baker mixes a wet, sticky dough, lets it rise overnight and puts it into the Dutch oven the next day.
After the dough stands long enough, it almost doubles in size and has bubbles throughout it. The baker then shapes the dough into a ball and lets it rise again. During the second rise, the oven should preheat with the Dutch oven inside it.
A no-knead bread made in a Dutch oven takes longer than does traditionally kneaded bread, but the results are the same. The outside is crispy and golden, while the inside is soft and chewy.