Name: Dutch Oven No Knead Crusty Bread Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 1/2 cups warm water (about 100°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

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Introduction

This Dutch Oven No Knead Crusty Bread is a simple and rewarding recipe that yields a golden, crunchy loaf with minimal effort. Perfect for home bakers looking for fresh, bakery-style bread without the fuss of kneading.

A round loaf of bread with a golden brown crust and a dusting of white flour on top, showing four deep slashes that reveal the soft, airy, light beige interior with small holes. The bread sits wrapped in parchment paper inside a white bowl with a blue rim, all placed on a white marbled surface. The crust has a slightly shiny texture, with a mix of crisp and fluffy areas. 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 to the bowl at once and stir until a sticky dough forms. It will be messy and sticky—make sure everything is uniformly wet. If too wet, add 1-2 tablespoons more flour; if too dry, add a little more water.
Step 3: Cover the bowl with a kitchen towel or place the container lid on ajar and let the dough rise in a warm place for 2 to 3 hours, until doubled in size.
Step 4: When ready to bake, preheat your oven to 450°F and place your Dutch oven with its lid on inside to heat for at least 30 minutes, preferably 45-60 minutes.
Step 5: Dust a piece of parchment paper with flour and scrape the dough onto it. Fold the edges up to form a rough loaf shape and flip it over so the floured side is on top.
Step 6: Optionally, score the top of the loaf with a sharp knife or razor blade by making a few slits about ½ inch deep.
Step 7: Carefully remove the hot Dutch oven from the oven, take off the lid, and lift the dough with the parchment paper into the pot.
Step 8: Cover the Dutch oven with its lid and bake for 35 minutes (or 40 minutes if dough was cold). Then remove the lid and bake another 5-10 minutes until the crust is deep golden brown.
Step 9: Remove the bread using the parchment paper and cool it on a wire rack or cutting board for at least 10 minutes before slicing, preferably 30 minutes to an hour.

Tips & Variations

For a softer crumb, add a tablespoon of olive oil to the dough before stirring in the flour.
Try adding herbs like rosemary or thyme to the flour for a fragrant twist.
If your kitchen is cool, rise the dough in a slightly warmed (but turned off) oven to help it double properly.
Use bread flour instead of all-purpose for a chewier texture and better rise.

Storage

Store leftover bread in a paper bag or wrapped loosely in a clean kitchen towel at room temperature for up to 2 days. To keep it longer, slice and freeze the bread in an airtight container or freezer bag for up to 3 months. Reheat slices in a toaster or warm the whole loaf in a 350°F oven for 10 minutes to refresh the crust.

How to Serve

A close-up view of a round loaf of bread with a golden-brown crust and light flour dusting on top, resting inside beige parchment paper. The bread has a rustic look with a split crust pattern in the center showing the soft, airy inside with a pale cream color and open texture. The crust parts are slightly shiny with a mix of light golden and toasted brown edges. The background is a white marbled texture. 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, you can use active dry, instant, or quick rise yeast interchangeably in this recipe without adjusting the quantities.

Do I need a Dutch oven to make this bread?

A Dutch oven helps create steam and retain heat, producing a crusty exterior. If you don’t have one, you can use any heavy, oven-safe pot with a lid or bake the dough on a preheated baking stone with a tray of water in the oven for steam.