No-Knead Dutch Oven Crusty Bread Recipe

Introduction

This no-knead Dutch oven crusty bread is effortless to make yet yields a rustic loaf with a crisp, golden crust and soft interior. With minimal ingredients and hands-off preparation, it’s perfect for home bakers craving fresh artisan-style bread.

Ingredients

• 3 cups all-purpose flour
• 2-3 teaspoons kosher salt
• 1/2 teaspoon dry yeast (active dry or highly active dry works best)
• 1 1/2 cups lukewarm water

Instructions

1. Step 1: In a large bowl, stir together the flour, salt, and yeast until evenly combined.
2. Step 2: Add the lukewarm water and stir with a wooden spoon until the mixture forms a shaggy but cohesive dough.
3. 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.
4. Step 4: About 1 1/2 hours before baking, preheat your oven to 450°F (230°C). Place your Dutch oven, uncovered, inside to heat for 30 minutes.
5. Step 5: While the Dutch oven is heating, turn the dough onto a well-floured surface. With floured hands, gently shape it into a ball. Cover loosely with plastic wrap and let it rest.
6. Step 6: Carefully remove the hot Dutch oven from the oven. Place the dough on a piece of parchment paper and transfer it into the Dutch oven.
7. Step 7: Cover and bake for 30 minutes. Then remove the cover and bake for an additional 7 to 15 minutes, watching closely to ensure the bread develops a deep golden crust.
8. Step 8: Remove the bread from the Dutch oven and transfer it to a cutting board. Allow it to cool slightly before slicing and serving.

Tips & Variations

• Use bread flour instead of all-purpose flour for a chewier texture and stronger rise.
• If you don’t have a Dutch oven, use any large oven-safe pot with a lid to create steam and trap heat.
• Try adding herbs like rosemary or thyme to the dough for an aromatic twist.
• For a softer crust, reduce the uncovered baking time slightly or add a small pan of water to the oven while baking.

Storage

Store the bread wrapped loosely in a paper bag or bread box at room temperature for up to 2 days to maintain crust crispness. For longer storage, slice and freeze in an airtight bag. Reheat slices in a toaster or oven to restore crunch and warmth.

How to Serve

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 in the same quantity. Since it activates faster, the rising time may be slightly shorter, so keep an eye on the dough’s progress.

Why is the dough so wet and sticky?

The high hydration creates an open crumb and crusty exterior. Use floured hands and surfaces to handle the dough rather than adding extra flour, which can make the bread dense.

No-Knead Dutch Oven Crusty Bread Recipe

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★★★★★

4.7 from 143 reviews

• Author: Victor
• Total Time: 8-24 hours (including resting time)
• Yield: 1 loaf 1x

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Description

This No-Knead Dutch Oven Crusty Bread is an easy and rewarding homemade bread recipe that requires minimal effort. With a simple mix of flour, salt, yeast, and water, this dough rests for hours, developing rich flavor and a bubbly texture. Baking it in a preheated Dutch oven creates a beautiful crusty exterior and a soft, airy interior, perfect for sandwiches, toast, or enjoying with butter.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2–3 teaspoons kosher salt
• 1/2 teaspoon dry yeast (active dry or highly active dry work best)

Wet Ingredients

• 1 1/2 cups lukewarm water

Special Cookware

• Dutch oven or any large oven-safe dish/bowl with lid
• Parchment paper

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Instructions

1. Mix dry ingredients: In a large bowl, stir together the flour, kosher salt, and dry yeast until evenly combined.
2. Add water and form dough: Pour in the lukewarm water and stir with a wooden spoon until the mixture forms a shaggy but cohesive dough.
3. First rise: 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, developing flavor during this time.
4. Preheat Dutch oven: About an hour and a half before baking, preheat your oven to 450°F (232°C). Place your Dutch oven (uncovered) inside to heat for 30 minutes.
5. Shape dough: While the Dutch oven preheats, turn the dough out onto a well-floured surface. Using floured hands, gently form it into a ball. Cover loosely with plastic wrap and let it rest while the Dutch oven finishes heating.
6. Transfer to Dutch oven: Carefully remove the hot Dutch oven from the oven. Place the dough on a sheet of parchment paper, then transfer it along with the parchment paper into the Dutch oven.
7. Bake covered: Bake the bread covered for 30 minutes to trap steam, which helps develop the crust.
8. Bake uncovered: Remove the lid and bake for an additional 7 to 15 minutes uncovered. Keep an eye on it to reach your desired crust color and texture.
9. Cool and serve: Remove the bread from the Dutch oven, place on a cutting board, slice, and serve warm or at room temperature.

Notes

• The dough can be left to rise anywhere from 8 to 24 hours depending on your schedule; longer fermentation improves flavor.
• Use parchment paper to easily transfer dough to the hot Dutch oven and prevent sticking.
• Adjust salt quantity between 2 and 3 teaspoons to taste, but do not omit.
• If you don’t have a Dutch oven, any large oven-safe pot with a lid will work.
• For a crispier crust, finish with an uncovered bake time of closer to 15 minutes.
• Let the bread cool completely for the best slicing results, though warm bread is delicious.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: no-knead bread, crusty bread, Dutch oven bread, easy homemade bread, artisan bread, no-knead recipe