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Dutch Oven No Knead Crusty Bread Recipe

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3.8 from 73 reviews

  • Author: Mary & Susan
  • Total Time: 2 hours 55 minutes
  • Yield: 8 servings

Description

This Dutch Oven No Knead Crusty Bread recipe delivers a homemade artisan-style loaf with minimal effort. Combining simple ingredients like flour, yeast, salt, and warm water, this no-knead bread uses a slow rise followed by baking in a preheated Dutch oven to achieve a beautifully crusty exterior and soft, airy interior. Perfect for beginner bakers or anyone craving fresh bakery-quality bread without complicated steps.

Ingredients

Ingredients

  • 1 1/2 cups warm water (about 100°F)
  • 1 packet yeast (active dry, instant, or quick rise – 2.25 teaspoons)
  • 1 1/2 teaspoons fine grain salt
  • 3 1/4 cups all-purpose flour

Instructions

  1. Mix the water, yeast, and salt: In a large bowl or container, whisk together the warm water, yeast, and salt until the yeast and salt are mostly dissolved to activate the yeast.
  2. Add the flour: Pour the all-purpose flour into the bowl all at once and stir until a sticky, uniform dough forms, scraping the sides with a silicone spatula as needed. The dough will be messy and sticky, adjust with a little more flour or water if necessary.
  3. Allow the dough to rise: Cover the bowl with a kitchen towel or leave the lid slightly ajar and let the dough rise in a warm place for 2 to 3 hours until doubled in size.
  4. Preheat the Dutch oven: About 30 to 60 minutes before baking, preheat your oven to 450°F and place the Dutch oven with its lid inside to heat thoroughly for at least 20 minutes after the oven reaches temperature.
  5. Prepare the dough for baking: Flour a piece of parchment paper and scrape the dough onto it. Shape the dough into a rough loaf by folding the edges up, then flip it over so the floured side is on top.
  6. Score the loaf (optional): Using a sharp knife or razor blade, cut several slits about half an inch deep across the top of the loaf to help it expand during baking.
  7. Bake the bread: Carefully remove the hot Dutch oven from the oven, remove the lid, and place the parchment paper with the dough into it. Cover with the lid and bake on the center rack for 35 minutes (or 40 minutes if using cold dough from the fridge).
  8. Finish baking uncovered: Remove the lid and bake for an additional 5 to 10 minutes until the crust is golden brown and crisp.
  9. Cool the bread: Remove the bread from the Dutch oven using the parchment paper edges and transfer to a wire rack or cutting board. Allow the bread to cool for at least 10 minutes, preferably 30 minutes to an hour, before slicing.

Notes

  • You can store the dough in the refrigerator after it has doubled and bake it later; increase bake time by about 5 minutes for cold dough.
  • Preheating the Dutch oven thoroughly is crucial to getting a crispy crust.
  • Scoring the bread is optional but helps the loaf expand and creates a beautiful crust.
  • Allowing the bread to cool properly improves texture and flavor before slicing.
  • If the dough feels too wet or dry after mixing, adjust with small amounts of flour or water accordingly.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/dutch-oven-no-knead-crusty-bread-recipe/