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Dutch Oven No Knead Crusty Bread Recipe

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★★★★★

4.8 from 113 reviews

This Dutch Oven No Knead Crusty Bread recipe is a simple and foolproof way to bake artisan-style bread at home without the need for kneading. Using a Dutch oven to create steam inside the oven helps develop a perfectly crisp, golden crust while keeping the interior soft and tender. Ideal for beginners and seasoned bakers alike, this bread pairs wonderfully with a variety of meals or can be enjoyed on its own.

Ingredients

Scale

Ingredients

  • 1 1/2 cups warm water (about 100°F)
  • 1 packet active dry yeast (2.25 teaspoons)
  • 1 ½ teaspoons fine grain salt
  • 3 1/4 cups all-purpose flour

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, active dry yeast, and salt. Stir until the yeast and salt dissolve completely to create a yeast mixture ready for dough formation.
  2. Form the dough: Gradually add all the flour at once to the yeast mixture and stir until a sticky dough forms. Do not knead; mixing until combined is sufficient.
  3. Let the dough rise: Cover the bowl with a kitchen towel and place it in a warm area to rise for 2 to 3 hours or until the dough has doubled in size, allowing the yeast to work and develop flavor.
  4. Preheat the Dutch oven: Place your Dutch oven with its lid inside your oven and preheat to 450°F (230°C). Leave it to heat for at least 30 minutes to ensure it is very hot for baking.
  5. Shape the dough: Transfer the risen dough carefully onto a piece of floured parchment paper. Shape it gently to a round loaf, preparing it for baking.
  6. Bake covered: Using the parchment paper as a sling, place the dough into the heated Dutch oven. Cover with the lid and bake for 35 to 40 minutes. This traps steam and creates a crusty exterior.
  7. Finish baking uncovered: Remove the lid and bake for an additional 5 to 10 minutes until the crust turns a rich golden brown, ensuring a perfect crunchy finish.
  8. Cool before slicing: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 10 minutes. Cooling allows the bread to set properly and makes slicing easier.

Notes

  • Using warm water around 100°F is crucial to activate the yeast without killing it.
  • Do not skip preheating the Dutch oven, as its heat helps form the crust.
  • This recipe requires no kneading, making it perfect for novice bakers.
  • Cool the bread completely to avoid a gummy interior when slicing.
  • Leftover bread can be stored in a paper bag for up to 2 days or frozen for longer storage.

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

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