Easy No-Knead Dutch Oven Crusty Bread Recipe
This easy, no-knead Dutch oven crusty bread recipe produces a beautifully golden and crusty loaf with minimal effort. Perfect for beginners and seasoned bakers alike, this bread requires just a few simple ingredients and a long fermentation time to develop flavor and texture. Baking in a preheated Dutch oven creates the perfect environment for a crisp crust and soft, airy crumb.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 9 hours (including fermentation/rest time)
- Yield: 1 loaf (about 8-10 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, kosher salt, and dry yeast. Stir thoroughly to ensure even distribution of all ingredients.
- Add Water and Form Dough: Pour lukewarm water into the dry ingredients. Using a wooden spoon, stir the mixture until it forms a shaggy but cohesive dough.
- 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 up and rise, indicating fermentation.
- Preheat Dutch Oven: About 1 hour and 30 minutes before you plan to bake, preheat your oven to 450°F (232°C). Place your Dutch oven, uncovered, inside the oven to heat for 30 minutes.
- Shape Dough: While the Dutch oven is preheating, turn the dough onto a well-floured surface. With floured hands, shape the dough gently into a ball. Cover loosely with plastic wrap and let it rest while the oven finishes heating.
- Prepare for Baking: After 30 minutes, carefully remove the hot Dutch oven from the oven. Place a sheet of parchment paper on a flat surface, transfer the dough ball onto the parchment paper, and then place both into the Dutch oven.
- Bake Covered: Cover the Dutch oven with its lid and bake the bread for 30 minutes. This traps steam and helps develop a crisp crust.
- Bake Uncovered: Remove the lid and continue baking for an additional 7 to 15 minutes, watching closely to get a deep golden brown crust.
- Cool and Serve: Remove the bread from the Dutch oven and place it on a cutting board. Allow it to cool slightly before slicing and serving.
Notes
- Long fermentation time is key for flavor and texture; do not rush.
- You can vary the salt between 2 and 3 teaspoons to your taste preference.
- Using parchment paper simplifies transferring the dough and prevents sticking.
- Ensure the Dutch oven is preheated for a good crust formation and even baking.
- Allow the bread to cool briefly before slicing to avoid gummy texture.
Keywords: no-knead bread, Dutch oven bread, crusty bread, easy homemade bread, artisan bread
