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No-Knead Dutch Oven Crusty Bread Recipe

★★★★★

4.7 from 143 reviews
  • Author: Victor
  • Total Time: 8-24 hours (including resting time)
  • Yield: 1 loaf 1x

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.

Ingredients

Scale

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

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

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Find it online: https://tastywithvictor.com/no-knead-dutch-oven-crusty-bread-recipe/