Description

This Dutch Oven No Knead Crusty Bread recipe is a simple yet rewarding method to bake rustic, artisan-style bread at home. With minimal prep time and no kneading required, the dough undergoes a long rise to develop flavor and texture. Baking in a preheated Dutch oven creates a steamy environment that yields a beautifully crusty exterior and a soft, airy crumb inside. Perfect for beginners and experienced bakers alike, this bread pairs wonderfully with butter, soups, and sandwiches.

Ingredients

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Ingredients

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

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Instructions

Mix Ingredients: In a large bowl, combine the warm water, yeast, and salt. Stir until the yeast is dissolved and the mixture is uniform.
Form Dough: Add all the flour at once to the yeast mixture. Stir until a sticky dough forms. Don’t worry if the flour isn’t fully incorporated at this step.
First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm area for 2 to 3 hours, or until it has doubled in size.
Preheat Oven: Place a Dutch oven with its lid inside your oven and preheat to 450 degrees Fahrenheit to get it very hot.
Shape Loaf: Transfer the risen dough onto a sheet of floured parchment paper. Gently shape it into a round loaf shape, handling the dough delicately to keep its air bubbles intact.
Score Loaf: If desired, use a sharp knife or bread lame to make several slits on the top of the dough. This helps control the bread’s expansion during baking.
Bake Covered: Carefully lift the loaf on the parchment paper into the hot Dutch oven. Cover with the lid and bake for 35 minutes, allowing steam to build and develop a crust.
Bake Uncovered: Remove the lid and bake for an additional 5 to 10 minutes, or until the bread’s crust is a deep golden brown and crisp.
Cool Bread: Remove the bread from the Dutch oven and transfer to a wire rack. Let it cool for at least 10 minutes before slicing to allow the crumb to set properly.

Notes

Ensure the water is warm, not hot, to avoid killing the yeast; about 100°F is ideal.
No kneading is required, but stirring the dough sufficiently to combine all ingredients is important.
Letting the dough rise in a warm spot helps activate the yeast for better texture and flavor.
Preheating the Dutch oven is crucial to get that classic crusty crust.
Using parchment paper makes transferring the dough to the hot Dutch oven easier and safer.
Scoring the loaf allows controlled expansion and an attractive bread pattern.
Cooling the bread properly before slicing prevents it from becoming gummy inside.