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Dutch Oven No Knead Crusty Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 9 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Dutch Oven No Knead Crusty Bread recipe is a simple and foolproof way to make artisan-style bread with a crisp, golden crust and soft, airy crumb. Using minimal ingredients and no kneading required, the dough rises slowly before baking in a preheated Dutch oven, which creates steam to develop the signature crust. Perfect for beginners and bread lovers alike, this bread pairs wonderfully with any meal or can be enjoyed on its own.

Ingredients

For the Dough

  • 1 1/2 cups warm water (about 100 degrees 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, combine 1 1/2 cups warm water, 1 packet of yeast (2.25 teaspoons), and 1 1/2 teaspoons fine grain salt. Use a whisk to stir until the yeast and salt have fully or nearly dissolved.
  2. Add the Flour: Add 3 1/4 cups all-purpose flour to the bowl all at once. Stir the mixture until a sticky, uniform dough forms. The dough will be messy and sticky. If too wet, add flour 1-2 tablespoons at a time; if too dry, add a bit more water.
  3. Allow to Rise: Cover the bowl with a kitchen towel or loosely with a lid and leave it in a warm place for 2-3 hours, until the dough has doubled in volume. If your environment is cold, place the bowl in a warmed oven with the oven off to trap heat.
  4. Bake or Refrigerate: After rising, you can either bake the dough immediately or refrigerate it for later use. See notes for storage details.
  5. Preheat the Dutch Oven: About 30 minutes to 1 hour before baking, preheat your oven to 450°F (232°C). Place a Dutch oven with its lid on inside the oven as it preheats, heating it thoroughly for at least 20 minutes after reaching temperature.
  6. Flour Parchment Paper and Add Dough: Dust a piece of parchment paper with flour. Scrape the dough onto one edge of the parchment and fold edges up to shape it into a loose loaf.
  7. Shape the Loaf: Flip the loaf over so the floured side is on top and centered on the parchment paper. Shape as an oval or circle according to your Dutch oven shape. It does not have to be perfectly smooth.
  8. Score the Loaf (Optional): Using a sharp knife or clean razor blade, cut several 1/2-inch deep slits across the top of the loaf, such as a cross shape, to help expansion while baking.
  9. Place Loaf in Hot Dutch Oven: Carefully remove the preheated Dutch oven from the oven, remove the lid, and lift the parchment paper holding the dough to place it inside.
  10. Bake: Cover the Dutch oven with the lid and bake on the center rack for 35 minutes at 450°F if dough is at room temperature, or 40 minutes if it was refrigerated. Remove the lid and bake an additional 5-10 minutes until the crust is golden brown and crisp.
  11. Cool: Remove the loaf with the parchment paper and place on a wire rack or cutting board. Allow to cool for at least 10 minutes before slicing, preferably 30 minutes to an hour if time allows.

Notes

  • Dough can be stored in the refrigerator after rising for up to 48 hours; bake directly from cold, adding an extra 5 minutes to baking time.
  • If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can be used, but preheating the pot is essential for crust formation.
  • Adjust flour or water slightly based on humidity and flour type to achieve the sticky dough consistency as shown in reference photos.
  • Covering the dough during rising helps retain moisture and promotes a good rise.
  • Cooling the bread fully improves texture and flavor; slicing too soon may produce a gummy crumb.

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