No-Knead Dutch Oven Crusty Bread Recipe
Introduction
This no-knead Dutch oven crusty bread is an easy and rewarding way to bake bakery-quality bread at home. With minimal effort and simple ingredients, you can enjoy a wonderfully crisp crust and soft interior.
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
- Special cookware: Dutch oven or any large oven-safe dish with a lid, parchment paper
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 a shaggy, cohesive dough forms.
- Step 3: Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 8 to 24 hours. The dough will bubble and rise during this time.
- Step 4: About 1 1/2 hours before baking, preheat your oven to 450°F (230°C). Place the Dutch oven, uncovered, inside the oven to heat for 30 minutes.
- Step 5: While the Dutch oven preheats, turn the dough out onto a well-floured surface. With floured hands, shape it into a smooth ball. Cover loosely with plastic wrap and let it rest.
- Step 6: When the Dutch oven is hot, carefully remove it from the oven. Place the dough on a sheet of parchment paper and transfer both into the Dutch oven.
- Step 7: Bake the bread covered for 30 minutes. Then remove the cover and bake for an additional 7 to 15 minutes, or until the crust is deep golden and crisp. Watch closely, as baking times may vary.
- Step 8: Remove the bread from the Dutch oven and let it cool on a cutting board before slicing and serving.
Tips & Variations
- For extra flavor, you can add a tablespoon of sugar or honey to the dough before resting.
- Use bread flour instead of all-purpose for a chewier crumb.
- If you don’t have a Dutch oven, use any large heavy oven-safe pot with a lid, or cover a baking dish tightly with aluminum foil.
- Letting the dough rise longer, up to 24 hours, develops more flavor.
Storage
Store cooled bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days for best crust texture. For longer storage, slice and freeze the bread tightly wrapped or in a freezer bag. To reheat, warm slices in a toaster or bake the whole loaf at 350°F (175°C) for 10-15 minutes.
How to Serve
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. Use slightly less (about 1/4 teaspoon) as it reacts faster, and mix it directly with the flour without proofing.
What if I don’t have a Dutch oven?
A heavy oven-safe pot with a tight lid works well. Alternatively, bake the dough on a preheated baking stone or sheet and place a metal bowl or foil tent over it to trap steam for a crisp crust.
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No-Knead Dutch Oven Crusty Bread Recipe
- Total Time: 8 hours 55 minutes to 24 hours 55 minutes
- Yield: 1 loaf (approximately 8-9 inches in diameter) 1x
- Diet: Vegetarian
Description
This No-Knead Dutch Oven Crusty Bread recipe produces a wonderfully crusty, artisan-style loaf with minimal effort. Utilizing a simple mixture of flour, salt, yeast, and water left to ferment slowly at room temperature, this method creates a flavorful and airy bread with a perfect golden crust. Baking it in a preheated Dutch oven traps steam, resulting in a bakery-quality crust and soft interior.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2–3 teaspoons kosher salt
- 1/2 teaspoon active dry yeast (or highly active dry yeast)
Wet Ingredients
- 1 1/2 cups lukewarm water
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, kosher salt, and active dry yeast by stirring them together thoroughly.
- Add Water and Form Dough: Pour in the lukewarm water and stir with a wooden spoon until a shaggy but cohesive dough forms. No kneading is required.
- 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 and rise, developing flavor and gluten structure.
- Preheat Dutch Oven: About 1.5 hours before you intend to bake, preheat your oven to 450°F (232°C). Place a Dutch oven, uncovered, into the oven to heat for 30 minutes, ensuring a hot surface for baking.
- Shape Dough: While the Dutch oven preheats, turn the dough out onto a generously floured surface. With floured hands, shape the dough into a smooth ball. Cover it loosely with plastic wrap and let it rest briefly.
- Transfer Dough to Dutch Oven: Carefully remove the preheated Dutch oven from the oven. Place the dough ball on a sheet of parchment paper and then lift both to place inside the Dutch oven.
- Bake Covered: Cover the Dutch oven with its lid and bake the bread for 30 minutes. This traps steam and helps form a crispy crust.
- Bake Uncovered: Remove the lid and continue baking for an additional 7 to 15 minutes, monitoring closely until the crust develops a deep golden color.
- Cool and Serve: Remove the bread from the Dutch oven and transfer it to a cutting board. Let cool slightly before slicing and serving.
Notes
- The resting time for the dough at room temperature can vary from 8 to 24 hours depending on your schedule and ambient temperature; longer fermentation improves flavor and crust.
- Use parchment paper for easy transfer in and out of the Dutch oven and to prevent sticking.
- Adjust the salt amount between 2 to 3 teaspoons according to taste preference.
- Make sure to preheat your Dutch oven adequately to ensure a crispy crust and even baking.
- Keep an eye on the final bake time uncovered, as ovens can vary and over-baking can dry out the bread.
- This bread is best enjoyed fresh but can be stored in a paper bag for up to 2 days or frozen for longer storage.
- Prep Time: 10 minutes (plus 8-24 hours resting)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: No-Knead Bread, Dutch Oven Bread, Crusty Bread, Artisan Bread, Easy Bread Recipe, Homemade Bread
