Crispy No-Knead Dutch Oven Bread
A simple, forgiving no-knead bread recipe baked in a Dutch oven for a crispy crust and tender crumb. Perfect for beginners and busy days, this bread requires minimal hands-on time and basic ingredients.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 13 hours 55 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 1/3 cups (320ml) warm water (about 100°F / 38°C)
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons salt
Instructions
- Combine 3 cups (360g) all-purpose flour, 1 1/3 cups (320ml) warm water, 1/4 teaspoon instant yeast, and 1 1/2 teaspoons salt in a large bowl. Stir with a wooden spoon until just combined and no dry flour remains. The dough will be sticky and shaggy.
- Cover the bowl with a kitchen towel or plastic wrap. Let it rest at room temperature for 12 to 18 hours until the dough doubles in size and bubbles form.
- Lightly flour a work surface and scrape the dough out. Fold it over itself a couple of times to form a rough ball. Cover with a towel and let rest for 15 minutes.
- Shape the dough into a tight ball by cupping your hands and gently turning it on the surface. Place it seam-side down on parchment paper. Cover and rest for 30 to 60 minutes until it puffs slightly but doesn’t double again.
- Preheat the oven to 450°F (232°C) with the Dutch oven and lid inside for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Lift the dough on the parchment paper and lower it into the pot. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 15 to 20 minutes until the crust is deep golden brown and crackly.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least one hour before slicing.
Notes
Do not rush the rise; the long fermentation develops flavor and texture. Keep the dough sticky and resist adding extra flour. Preheat the Dutch oven thoroughly to create steam for a crispy crust. Use parchment paper to transfer dough easily. Cool bread completely before slicing to avoid gummy texture. Tent with foil if crust browns too quickly during baking.
Nutrition
- Serving Size: 2 ounces (56g)
- Calories: 150
- Sodium: 360
- Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
Keywords: no-knead bread, Dutch oven bread, easy bread recipe, crispy crust bread, homemade bread, simple bread recipe