No-Knead Dutch Oven Crusty Bread Recipe

Introduction

This no-knead Dutch oven crusty bread is a simple and rewarding recipe that anyone can master. With minimal effort and just a bit of patience, you’ll enjoy a loaf with a golden, crackly crust and a soft, airy interior. Perfect for sandwiches, dipping, or just enjoying plain.

Ingredients

• 3 cups all-purpose flour
• 2-3 teaspoons kosher salt
• 1/2 teaspoon dry yeast (active dry or highly active dry)
• 1 1/2 cups lukewarm water

Instructions

1. Step 1: In a large bowl, stir together the flour, salt, and yeast.
2. Step 2: Add the lukewarm water and mix with a wooden spoon until a shaggy but cohesive dough forms.
3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 8 to 24 hours, until it bubbles and rises.
4. Step 4: About 1 1/2 hours before baking, preheat your oven to 450°F (230°C). Place your Dutch oven (uncovered) inside to heat for 30 minutes.
5. Step 5: Meanwhile, turn the dough out onto a well-floured surface and shape it gently into a ball using floured hands. Cover loosely with plastic wrap and let it rest.
6. Step 6: When the Dutch oven is hot, carefully remove it from the oven. Place the dough on a sheet of parchment paper and lower it into the Dutch oven.
7. Step 7: Cover and bake for 30 minutes. Then remove the lid and bake uncovered for an additional 7 to 15 minutes, watching closely until the crust is deeply golden and crisp.
8. Step 8: Remove the bread from the Dutch oven, transfer to a cutting board, slice, and serve warm or at room temperature.

Tips & Variations

• Use a kitchen scale for precise flour measurement to ensure consistent results.
• Add herbs like rosemary or thyme to the dough for an herby twist.
• For a chewier crust, let the bread cool completely before slicing.
• If you don’t have a Dutch oven, use any oven-safe pot with a tight-fitting lid to trap steam.

Storage

Store leftover bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days. To refresh the crust, reheat in a 350°F (175°C) oven for 5–10 minutes. For longer storage, slice and freeze the bread; toast slices directly from frozen when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular active dry yeast instead of highly active dry yeast?

Yes, regular active dry yeast works fine for this recipe. The rising time might be slightly longer, but the texture and flavor will still be excellent.

What if my dough doesn’t rise much after resting?

Make sure your water is lukewarm, not hot, as too much heat can kill the yeast. Also, check that your yeast is fresh. Even if it doesn’t rise dramatically, a long fermentation still develops good flavor.

No-Knead Dutch Oven Crusty Bread Recipe

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★★★★★

4.9 from 118 reviews

• Author: Olivia
• Total Time: 9 to 25 hours
• Yield: 1 large loaf 1x
• Diet: Vegetarian

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Description

This No-Knead Dutch Oven Crusty Bread recipe delivers a homemade artisanal loaf with a perfectly crispy crust and soft interior. Using a simple mix of flour, salt, yeast, and water, this hands-off bread requires minimal effort and no kneading, making it perfect for bread lovers seeking a rustic, bakery-quality loaf baked in a Dutch oven.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2–3 teaspoons kosher salt
• 1/2 teaspoon dry yeast (active dry or highly active dry)

Wet Ingredients

• 1 1/2 cups lukewarm water

Special Equipment

• Dutch oven or any large oven-safe dish/bowl with lid
• Parchment paper

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Instructions

1. Mix Ingredients: In a large bowl, stir together the flour, kosher salt, and dry yeast until well combined to create the dry base of your dough.
2. Add Water and Form Dough: Pour in the lukewarm water and use a wooden spoon to stir the mixture until it forms a shaggy but cohesive dough with no large dry patches.
3. First Rise: Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 8 to 24 hours. During this time, the dough will bubble and rise as the yeast ferments.
4. Preheat Dutch Oven: Approximately 1.5 hours before baking, preheat your oven to 450°F (232°C). Place your Dutch oven inside the oven, uncovered, and let it heat for 30 minutes to develop a hot cooking vessel.
5. Shape the Dough: Turn the risen dough onto a well-floured surface. With floured hands, gently shape it into a ball. Cover loosely with plastic wrap and allow it to rest while the Dutch oven heats.
6. Transfer Dough to Dutch Oven: Once the Dutch oven is hot, carefully remove it from the oven. Place a sheet of parchment paper on the dough ball, then, using the parchment as a sling, transfer the dough into the Dutch oven.
7. Bake Covered: Cover the Dutch oven with its lid and bake the bread for 30 minutes, allowing steam to create a crusty exterior.
8. Bake Uncovered: Remove the lid and continue baking the bread for an additional 7 to 15 minutes, watching closely to ensure the crust becomes deeply golden brown without burning.
9. Cool and Serve: Carefully remove the bread from the Dutch oven and transfer it to a cutting board. Let it cool slightly before slicing and serving your crusty homemade bread.

Notes

• Adjust salt quantity between 2 to 3 teaspoons based on your taste preference.
• Ensure water is lukewarm to activate the yeast properly without killing it.
• The long fermentation time develops complex flavors and improves texture.
• If you do not have a Dutch oven, use any large oven-safe pot with a lid for similar results.
• Use parchment paper to easily transfer the dough and prevent sticking.
• Baking times can vary depending on oven calibration; monitor the crust color closely during the final uncovered bake.

• Prep Time: 10 minutes
• Cook Time: 37 to 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: no knead bread, dutch oven bread, crusty bread, no knead crusty bread, homemade bread, artisanal bread, easy bread recipe