Introduction

This Dutch Oven No Knead Crusty Bread recipe delivers a wonderfully crunchy crust with minimal effort. Using just a few simple ingredients and no kneading, you can enjoy fresh, homemade artisan bread that’s perfect for any meal.

A round loaf of rustic bread with a golden-brown, crispy crust sits nestled in soft white parchment paper inside a pot. The bread shows four deep cuts on top spreading out from the center, revealing a light, airy texture with small holes inside. The crust has a mix of smooth, shiny golden patches and rough crusty parts dusted lightly with white flour, giving a fresh-baked look. The pot and the soft crumpled parchment paper create a cozy and warm setting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups warm water (about 100°F)
1 packet yeast (active dry, instant, or quick rise – 2.25 teaspoons)
1 ½ teaspoons fine grain salt
3 1/4 cups all-purpose flour

Instructions

Step 1: In a large bowl or container, whisk together the warm water, yeast, and salt until the yeast and salt are fully or almost dissolved.
Step 2: Add all the flour at once and stir until a sticky dough forms. Make sure everything is uniformly wet. The dough will be messy and sticky; adjust with a tablespoon or two of flour or water if needed.
Step 3: Cover the bowl with a kitchen towel or place the container lid on ajar, then leave it to rise in a warm place for 2-3 hours until it doubles in volume.
Step 4: About 30 minutes to an hour before baking, preheat your oven to 450°F and place your Dutch oven (with the lid on) inside to heat thoroughly.
Step 5: Dust a piece of parchment paper with flour and scrape the dough onto it. Fold the edges up to shape a loose loaf, then flip it over so the floured side is on top.
Step 6: Optionally, use a sharp knife or razor blade to score a few ½-inch deep slits across the top of the loaf to allow for expansion during baking.
Step 7: Carefully remove the hot Dutch oven from the oven, take off the lid, and place the parchment paper with the dough inside the pot.
Step 8: Cover the Dutch oven again and bake on the center rack for 35 minutes (40 minutes if the dough was refrigerated). Then remove the lid and bake for an additional 5-10 minutes until the crust is golden brown.
Step 9: Remove the bread using the parchment paper and cool on a wire rack or cutting board for at least 10 minutes before slicing, ideally 30 minutes to an hour for best texture.

Tips & Variations

If your dough feels too wet, add flour a tablespoon at a time until it’s manageable but still sticky for the best texture.
For added flavor, mix in herbs like rosemary or thyme, or substitute part of the all-purpose flour with whole wheat flour.
Use a silicone spatula to scrape the dough carefully and shape it gently to avoid deflating it.
If you don’t have a Dutch oven, a heavy oven-safe pot with a tight-fitting lid will also work.

Storage

Store leftover bread at room temperature wrapped loosely in a paper bag or bread box for up to 2 days to maintain the crust’s texture. For longer storage, slice and freeze the bread in an airtight bag for up to a month. To reheat, toast slices or warm the whole loaf in a 350°F oven for 10–15 minutes wrapped in foil.

How to Serve

A round loaf of rustic bread with a golden-brown crust cracked open at the top, revealing a light and airy inside with a pale yellow and white texture. The crust has a dusting of white flour and slightly darker toasted edges where the cracks open. The bread sits inside light beige parchment paper, softly creased around it, placed on 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, instant yeast can be used interchangeably with active dry yeast in this recipe. Just mix it directly with the flour or water as usual.

What if I don’t have a Dutch oven?

You can bake this bread in any heavy oven-safe pot with a tight-fitting lid, like a cast iron casserole dish. If you don’t have that, place a metal baking tray with water on the oven floor to create steam and bake the dough on a preheated baking stone or sheet.