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

Scale

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