Dutch Oven No Knead Crusty Bread Recipe

Introduction

This Dutch Oven No Knead Crusty Bread is a simple and rewarding homemade bread recipe. It produces a beautifully crisp crust and a soft, airy interior with minimal effort. Perfect for beginners or anyone craving fresh artisan bread at home.

Ingredients

• 1 1/2 cups warm water (about 100°F)
• 1 packet active dry yeast (2.25 teaspoons)
• 1 ½ teaspoons fine grain salt
• 3 1/4 cups all-purpose flour

Instructions

1. Step 1: In a large bowl, combine warm water, yeast, and salt until the yeast is dissolved.
2. Step 2: Gradually add all the flour at once and stir until a sticky dough forms.
3. Step 3: Cover the bowl with a kitchen towel and let the dough rise in a warm place for 2 to 3 hours, or until it has doubled in size.
4. Step 4: Preheat your oven to 450°F and place your Dutch oven inside to heat for at least 30 minutes.
5. Step 5: Shape the dough on floured parchment paper, then carefully transfer it into the hot Dutch oven.
6. Step 6: Bake covered for 35 to 40 minutes. Remove the lid and bake for an additional 5 to 10 minutes until the crust is golden brown.
7. Step 7: Remove the bread from the oven and cool on a wire rack for at least 10 minutes before slicing.

Tips & Variations

• Use bread flour instead of all-purpose flour for a chewier crust and loftier crumb.
• For extra flavor, add a tablespoon of olive oil or a teaspoon of sugar to the dough.
• Try mixing in herbs, garlic, or olives for a flavored twist.
• If your kitchen is cold, let the dough rise inside the turned-off oven with just the light on.

Storage

Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 2 days to keep the crust crispy. For longer storage, slice and freeze the bread in an airtight bag; reheat slices in a toaster or oven to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount. It can be mixed directly with the flour without dissolving in water first.

Do I need a Dutch oven to make this bread?

While a Dutch oven creates the perfect steam environment for a crispy crust, you can also use a heavy oven-safe pot with a lid or bake the dough on a baking stone covered with a metal bowl.

Dutch Oven No Knead Crusty Bread Recipe

Print Recipe

★★★★★

4.9 from 254 reviews

This Dutch Oven No Knead Crusty Bread recipe is a simple and foolproof way to bake artisan-style bread at home with minimal effort. Using just four ingredients, this bread develops a crisp, golden crust and a soft, airy interior. The slow rise allows the dough to ferment and develop flavor without the need for kneading, and baking it in a preheated Dutch oven recreates the perfect environment for a professional-quality loaf.

• Author: Anna
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 50 minutes
• Yield: 1 loaf (about 8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 1/2 cups warm water (about 100°F)
• 1 packet active dry yeast (2.25 teaspoons)
• 1 ½ teaspoons fine grain salt
• 3 1/4 cups all-purpose flour

Instructions

1. Activate yeast: In a large bowl, combine the warm water, active dry yeast, and salt. Stir gently until the yeast and salt are fully dissolved in the water.
2. Form dough: Gradually add all the flour to the bowl at once and mix using a wooden spoon or spatula until a sticky, shaggy dough forms.
3. First rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 2-3 hours until it has doubled in size and appears bubbly.
4. Preheat Dutch oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with the empty Dutch oven inside to heat up thoroughly.
5. Shape dough: Lightly flour a piece of parchment paper and scrape the dough onto it. Shape the dough gently into a round loaf without kneading it again.
6. Bake covered: Carefully transfer the parchment paper with the dough into the hot Dutch oven. Cover with the lid and bake for 35-40 minutes.
7. Bake uncovered: Remove the lid and bake an additional 5-10 minutes to achieve a golden, crusty top.
8. Cool: Remove the bread from the Dutch oven and place it on a cooling rack. Let it cool for at least 10 minutes before slicing to allow the crumb to set.

Notes

• Ensure the water temperature is warm but not hot to avoid killing the yeast.
• Using parchment paper makes transferring the dough to the Dutch oven easier and prevents sticking.
• Letting the bread cool before slicing helps maintain its structure and texture.
• This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• For extra flavor, you can add herbs or garlic to the dough before the first rise.

Keywords: No knead bread, Dutch oven bread, crusty bread, artisan bread, homemade bread