Description
This Dutch Oven No Knead Crusty Bread recipe offers an easy, hands-off approach to homemade artisan bread with a delightfully crispy crust and soft interior. Using minimal ingredients and no kneading, the dough rises naturally before baking in a preheated Dutch oven, producing bakery-quality bread perfect for any occasion.
Ingredients
Scale
Ingredients
- 1 1/2 cups warm water (about 100 degrees 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
- Mix the yeast mixture: In a large bowl, combine 1 1/2 cups warm water, 1 packet of yeast (or 2.25 teaspoons), and 1 ½ teaspoons fine grain salt. Stir until the yeast and salt are fully or almost dissolved, preferably using a whisk.
- Add the flour: Add 3 1/4 cups all-purpose flour all at once to the yeast mixture. Stir until a sticky, uniform dough forms. It will be messy and sticky; adjust by adding small amounts of flour or water as needed to achieve the correct consistency.
- Let the dough rise: Cover the bowl with a kitchen towel or an ajar lid and set it in a warm place. Allow the dough to rise until doubled in volume, about 2 to 3 hours. If the environment is cold, placing the bowl inside a turned-off warm oven works well.
- Preheat the Dutch oven: About 30 minutes to an hour before baking, preheat your oven to 450°F (232°C) and place your Dutch oven with the lid on inside to heat up thoroughly. After reaching temperature, keep it preheating for another 20 minutes to ensure it is very hot.
- Shape the loaf: Dust a piece of parchment paper with flour. Scrape the risen dough onto the parchment and fold the edges over to form a rough loaf shape. Flip the loaf so the floured side is on top and centered on the parchment. Shape to fit your Dutch oven’s form (oval or round).
- Score the loaf (optional): Using a sharp knife or razor blade, make a few shallow ½-inch deep slits across the top of the loaf, such as a cross pattern. This helps release steam and promotes even baking.
- Transfer to Dutch oven: Carefully remove the hot Dutch oven from the oven and take off the lid. Using the parchment paper as a sling, lower the loaf into the Dutch oven.
- Bake the bread: Cover with the lid and bake for 35 minutes at 450°F (232°C). If using dough refrigerated after rising, bake for 40 minutes. Then remove the lid and bake for an additional 5 to 10 minutes until the crust is golden brown and crisp.
- Cool before slicing: Remove the bread using the parchment paper and transfer it to a wire rack or cutting board. Let it cool for at least 10 minutes, preferably 30 minutes to an hour, before slicing to allow the crumb to set properly.
Notes
- If you want to bake later, refrigerate the dough after the initial rise in an airtight container; this will slow fermentation and can enhance flavor.
- If your dough feels too wet or sticky after mixing, add flour 1 tablespoon at a time until it resembles the photo provided in the recipe (sticky but manageable).
- Preheating the Dutch oven is critical to achieving the crispy crust and proper oven spring.
- Use a parchment paper sling to easily transfer the dough into and out of the hot Dutch oven without burning yourself.
- The scoring step is optional but helps the bread expand and develop texture during baking.
- Allow cooling completely to avoid gummy interior when slicing.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Dutch oven bread, no knead bread, crusty bread, artisan bread, homemade bread, easy bread recipe
