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Dutch Oven No Knead Crusty Bread Recipe

Dutch Oven No Knead Crusty Bread Recipe
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★★★★★

4.7 from 9 reviews

This Dutch Oven No Knead Crusty Bread recipe offers a simple, foolproof way to bake artisan-style bread at home without the need for kneading. With minimal ingredients and effortless preparation, the dough develops a deliciously crusty exterior and soft, airy interior through a slow rise and baking in a preheated Dutch oven. Perfect for beginner bakers or anyone craving fresh homemade bread with a crisp crust and tender crumb.

Ingredients

Scale

Wet Ingredients

  • 1 1/2 cups warm water (about 100 degrees F)

Dry Ingredients

  • 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

  1. Mix the water, yeast, and salt: In a large bowl or container, whisk together 1 1/2 cups warm water, 1 packet of yeast, and 1 1/2 teaspoons salt until the yeast and salt are fully or almost dissolved.
  2. Add the flour: Add 3 1/4 cups all-purpose flour all at once to the bowl and stir until a sticky dough forms. Ensure all flour is uniformly wet. If too wet, add a tablespoon or two more flour; if too dry, add more water.
  3. Allow to rise in a warm place: Cover the bowl with a kitchen towel or place a lid slightly ajar on the container and let the dough rise 2-3 hours until it doubles in volume. A warm spot helps, such as inside a turned-off preheated oven, or a warm room.
  4. Bake or refrigerate: After rising, either proceed to bake the dough or store it in the fridge for later baking as preferred.
  5. Preheat the Dutch oven: About 30-60 minutes before baking, preheat your oven to 450°F (230°C) with the Dutch oven (lid on) inside, allowing it to get very hot for at least 20 minutes after reaching temperature.
  6. Flour parchment paper and add dough: Dust a piece of parchment paper with flour and scrape the dough onto it. Shape it into a rough loaf by folding the edges up around it.
  7. Shape the loaf: Flip the dough over using the parchment paper edges so the floured side is on top, molding it into an oval or round shape depending on your Dutch oven.
  8. Score the loaf (optional): Using a sharp knife or razor blade, cut a few 1/2-inch deep slits on top of the loaf to allow for controlled expansion during baking.
  9. Place loaf in hot Dutch oven carefully: Remove the preheated Dutch oven from the oven, take off the lid, and transfer the dough with the parchment paper into the Dutch oven.
  10. Bake: Cover with the lid and bake for 35 minutes at 450°F (40 minutes if the dough was refrigerated). Then remove the lid and bake an additional 5-10 minutes until the crust is golden brown and crusty. Remove the bread and let cool on a wire rack or cutting board for at least 10 minutes, ideally 30 minutes to an hour before slicing.

Notes

  • Use warm water at about 100°F to activate the yeast without killing it.
  • If dough feels too sticky or too wet, add flour gradually; if too dry, add water as needed.
  • Rising time depends on ambient temperature—keep dough in a warm, draft-free spot.
  • You can refrigerate the dough after rising for up to 24 hours for baking later; allow extra baking time if cold.
  • Use parchment paper to make transferring the dough into the Dutch oven easier and to prevent sticking.
  • Scoring the dough is optional but helps control expansion during baking and adds decorative texture.
  • Letting the bread cool before slicing ensures the crumb sets correctly and improves texture.

Nutrition

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

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