Introduction

This Dutch Oven No Knead Crusty Bread is an easy way to enjoy homemade artisan bread without the hassle of kneading. With just a few simple ingredients and a bit of patience, you’ll have a golden, crusty loaf 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 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

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. It should be uniformly wet and quite sticky; adjust with small amounts of flour or water if needed.
Step 3: Cover the bowl with a kitchen towel or loosely place the lid on the container. Let the dough rise in a warm place for 2 to 3 hours, until it has doubled in size.
Step 4: About 30 to 60 minutes before baking, preheat your oven to 450°F and place your Dutch oven with the lid on inside to heat up.
Step 5: Dust a piece of parchment paper with flour. Scrape the dough onto the parchment and shape it into a rough loaf by folding the edges up.
Step 6: Flip the loaf over so the floured side is on top. Optionally score the top with a sharp knife or razor blade to make slits about ½ inch deep.
Step 7: Carefully remove the hot Dutch oven from the oven, remove the lid, and use the parchment paper to lift and place the loaf inside.
Step 8: Cover and bake in the oven for 35 minutes (40 minutes if the dough was refrigerated). Then remove the lid and bake for another 5 to 10 minutes until golden brown.
Step 9: Carefully remove the bread using the parchment paper and cool on a wire rack or cutting board for at least 10 minutes before slicing, preferably longer if you have time.

Tips & Variations

If your kitchen is cool, warm your oven slightly and then turn it off before placing the dough inside to rise. This helps create a cozy environment for the yeast.
Add herbs like rosemary, thyme, or garlic powder to the dough for extra flavor.
Use bread flour instead of all-purpose flour for a chewier texture.
Try baking in a cast-iron skillet if you don’t have a Dutch oven, but watch the baking time closely.

Storage

Store leftover bread at room temperature in a paper bag or loosely wrapped in a clean kitchen towel for 2 to 3 days to maintain crustiness. For longer storage, slice and freeze the bread in an airtight container or bag for up to 3 months. Reheat slices in a toaster or oven to restore crispness.

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 works perfectly in this recipe and can be mixed directly with the other ingredients without proofing.

Why shouldn’t I knead the dough?

This no knead recipe relies on a long rise time to develop gluten naturally, making kneading unnecessary and saving time while still producing a crusty, airy loaf.