Print

Dutch Oven No Knead Crusty Bread Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

This Dutch Oven No Knead Crusty Bread recipe delivers a rustic, artisan-style loaf with a wonderfully crunchy crust and soft, chewy interior. Using minimal ingredients and a simple hands-off technique, this bread is perfect for beginner bakers and seasoned pros alike. The dough rises slowly, enhancing flavor and texture, and the Dutch oven method mimics a traditional bread oven, locking in steam to create an irresistible crisp crust.

Ingredients

Scale

For the Bread Dough

  • 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

Instructions

  1. Mix the water, yeast, and salt: In a large bowl or container, whisk together the warm water, yeast, and fine grain salt until the yeast and salt are fully or almost dissolved.
  2. Add the flour: Add all the flour at once to the wet ingredients and stir until a sticky, uniform dough forms. It will be messy and sticky; scrape the sides with a silicone spatula as needed. Adjust flour or water by a tablespoon at a time if the dough is too wet or too dry.
  3. Allow to rise in a warm place: Cover the bowl with a kitchen towel or loosely with a lid. Let the dough rise in a warm spot for 2 to 3 hours until doubled in size. If your environment is cold, preheat your oven briefly and place the bowl inside with the oven off to trap the heat.
  4. Prepare to bake or refrigerate: Once the dough has doubled, you may either proceed to baking or refrigerate it for later use (refer to notes for storage).
  5. Preheat the Dutch oven: About 30–60 minutes before baking, preheat your oven to 450°F. Place your Dutch oven with the lid on inside the oven during preheating, allowing it to get thoroughly hot.
  6. Shape the dough on parchment paper: Flour a piece of parchment paper. Scrape the dough onto the floured parchment, folding the edges to help form a rough loaf shape. Flip the dough so the floured side is up.
  7. Score the loaf (optional): Using a sharp knife or razor blade, cut slits about ½ inch deep across the top of the loaf, for example, in a cross shape. This allows for controlled expansion during baking.
  8. Place the loaf in the hot Dutch oven: Carefully remove the preheated Dutch oven from the oven, remove the lid, and lift the parchment paper with the dough into the Dutch oven.
  9. Bake the bread: Cover with the lid and place in the oven on the center rack. Bake at 450°F for 35 minutes (or 40 minutes if the dough was refrigerated). Remove the lid and bake for an additional 5–10 minutes until the crust turns golden brown and crispy.
  10. Cool before slicing: Using the edges of the parchment paper, remove the bread and transfer it to a wire rack or cutting board. Let it cool for at least 10 minutes, ideally 30 minutes to an hour, before slicing to allow the crumb to set properly.

Notes

  • You can refrigerate the dough after it has doubled for up to 24 hours. When ready to bake, bring it to room temperature and bake as directed, adjusting time to about 40 minutes covered plus 5–10 minutes uncovered.
  • Use waxing or parchment paper floured lightly to prevent sticking and help transfer the dough safely.
  • Shaping the loaf doesn’t need to be perfect; rustic shapes produce great artisan-style bread.
  • Do not skip preheating the Dutch oven; this step is crucial for crisp crust formation.

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

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