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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
Bake Covered: Cover the Dutch oven with its lid and bake the bread for 30 minutes, allowing steam to create a crusty exterior.
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.
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