Name: Easy No-Knead Dutch Oven Crusty Bread Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 9 h
Cuisine: American
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

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Introduction

This easy, no-knead Dutch oven bread yields a crusty, artisan-style loaf with minimal effort. Perfect for home bakers looking to enjoy fresh, homemade bread without complicated techniques.

A round loaf of bread is cut into eight triangular slices, arranged closely in a circle inside a parchment paper-lined baking pan. The bread crust is golden brown with light flour dusting and rough, cracked textures on each slice’s surface. The parchment paper has soft wrinkles and curves around the bread, softly contrasting with the bread’s firm crust. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, stir together the flour, salt, and yeast until evenly combined.
Step 2: Add the lukewarm water and stir with a wooden spoon until the mixture forms a shaggy but cohesive dough.
Step 3: Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 8 to 24 hours. It will bubble up and rise during this time.
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.
Step 5: While the Dutch oven preheats, turn the dough out onto a well-floured surface. Using floured hands, shape it into a ball. Cover loosely with plastic wrap and let it rest.
Step 6: Carefully remove the hot Dutch oven from the oven. Place the dough on a sheet of parchment paper and transfer the parchment with the dough into the Dutch oven.
Step 7: Bake covered for 30 minutes. Then remove the lid and bake uncovered for an additional 7 to 15 minutes, watching closely to achieve your desired crust color.
Step 8: Remove the bread from the oven and place it on a cutting board. Let cool slightly, then slice and serve.

Tips & Variations

For a more flavorful crust, sprinkle a little flour or cornmeal on the parchment paper before placing the dough.
If you don’t have a Dutch oven, use any heavy, oven-safe pot with a tight-fitting lid.
Add herbs, garlic, or olives to the dough before the first rise for extra flavor.
Adjust salt between 2 to 3 teaspoons to taste, but avoid too much as it can inhibit yeast activity.

Storage

Store leftover bread in a paper bag or loosely wrapped in a clean kitchen towel at room temperature for up to 2 days. To refresh crustiness, reheat in a 350°F oven for 5 to 10 minutes. For longer storage, slice and freeze in an airtight container. Toast or thaw slices before eating.

How to Serve

A round loaf of bread is divided into eight large, petal-shaped sections with a golden-brown crust dusted lightly with white flour. The outer edges of each section are slightly puffed and cracked, showing a soft, airy texture inside. The bread rests on light tan parchment paper, which lines a white round container. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in the same quantity. No need to dissolve it first—just mix it directly with the dry ingredients.

Why does the dough need to rise for such a long time?

The long, slow rise at room temperature allows gluten to develop and flavors to deepen without kneading, resulting in a better texture and a crusty exterior.