Description
This Dutch Oven No Knead Crusty Bread recipe delivers a perfectly crusty artisan loaf with minimal effort. The dough requires no kneading and uses simple ingredients to produce a flavorful, golden-brown bread with a chewy crumb. Baking in a preheated Dutch oven at high heat mimics a professional steam oven, creating an irresistible crust and fluffy interior. Ideal for home bakers looking for a classic rustic loaf with ease.
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 1/2 teaspoons fine grain salt
- 3 1/4 cups all-purpose flour
Instructions
- Mix the water, yeast, and salt: In a large bowl or container, combine the 1 1/2 cups warm water, 1 packet yeast (or 2.25 teaspoons), and 1 1/2 teaspoons fine grain salt. Stir or whisk until the yeast and salt are fully or nearly dissolved.
- Add the flour: Add all 3 1/4 cups all-purpose flour at once. Stir together until a uniformly sticky dough forms; it will be messy and sticky. Scrape down the sides if needed, adding a small amount more flour or water if the mixture appears too wet or dry.
- Allow the dough to rise: Cover the bowl with a kitchen towel or loosely with a lid. Let it rest in a warm spot for 2-3 hours until doubled in size. To create a warm environment, you can briefly preheat your oven, turn it off, and place the dough inside.
- Choose to bake immediately or refrigerate: After rising, you may bake the dough or refrigerate it for later use. Refrigeration slows fermentation.
- Preheat the Dutch oven: At least 30 minutes before baking, preheat your oven to 450°F (232°C) with the Dutch oven (with lid) inside. Continue heating for an additional 20 minutes once the oven reaches temperature to get the Dutch oven thoroughly hot.
- Prepare the dough on parchment: Flour a piece of parchment paper, scrape the dough onto it, and gently shape into a loaf by folding edges over. Flip the dough so the floured side is on top, shaping it oval or round depending on your Dutch oven.
- Score the loaf (optional): Use a sharp knife or razor blade to make 1/2 inch deep slits on the top of the dough to allow expansion during baking, such as a cross pattern.
- Transfer loaf to Dutch oven: Carefully remove the preheated Dutch oven lid, then lift the dough with the parchment paper and place it inside the hot pot.
- Bake the bread: Cover and bake at 450°F for 35 minutes if dough is at room temperature, or 40 minutes if refrigerated. Remove the lid and bake an additional 5-10 minutes until the crust is deeply golden and crisp.
- Cool before slicing: Remove the loaf from the Dutch oven using the parchment paper and place on a wire rack or cutting board. Let cool for at least 10 minutes, preferably 30 minutes to an hour for best texture.
Notes
- The dough is very sticky; do not be tempted to add excessive flour during mixing.
- If your kitchen is cold, warm the oven briefly to create a cozy rising environment.
- You can refrigerate the dough after the rise and bake later, adjusting bake time to 40 minutes covered plus additional uncovered.
- Using a preheated Dutch oven with the lid traps steam, crucial for developing the crusty exterior.
- Allow the bread to cool sufficiently before slicing to ensure the crumb sets properly.
- Prep Time: 5 minutes
- Cook Time: 40-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Dutch oven bread, no knead bread, crusty bread, artisan bread, easy homemade bread, no knead crusty loaf
