Introduction

This Dutch Oven No Knead Crusty Bread is a simple and rewarding recipe that yields a deliciously crispy crust with a soft, airy interior. Perfect for home bakers looking for artisan-style bread without the fuss of kneading. With just a few ingredients and some patience, you can enjoy fresh homemade bread anytime.

Dutch Oven No Knead Crusty Bread Recipe - Recipe Image

Ingredients

1 1/2 cups warm water (about 100 degrees F)
1 packet yeast (active dry, instant, or quick rise – 2.25 teaspoons)
1 ½ teaspoons fine grain salt
3 1/4 cups all-purpose flour

Instructions

Step 1: In a large bowl or container, whisk together the warm water, yeast, and salt until the yeast and salt are fully or almost dissolved.
Step 2: Add all the flour to the bowl at once and stir until a sticky dough forms. Make sure all the flour is wet, but don’t worry about mixing too much. The dough will be messy and sticky.
Step 3: Cover the bowl with a kitchen towel or place the lid on ajar. Let the dough rise in a warm place for 2 to 3 hours, until it has doubled in volume.
Step 4: About 30 minutes to an hour before baking, preheat your oven to 450 degrees F and place your Dutch oven inside with the lid on to heat up.
Step 5: Dust a piece of parchment paper with flour, scrape the dough onto it, and fold the edges to form a loose loaf shape.
Step 6: Flip the dough over using the parchment paper so the floured side is on top and the loaf is centered. Optionally, score the top with a sharp knife or razor blade.
Step 7: Carefully remove the hot Dutch oven from the oven, take off the lid, and use the parchment paper to place the dough inside.
Step 8: Cover the Dutch oven and bake for 35 minutes at 450 degrees F (bake for 40 minutes if the dough was refrigerated). Then remove the lid and bake for an additional 5 to 10 minutes until the crust turns golden brown.
Step 9: Remove the bread using the parchment paper and transfer to a wire rack or cutting board to cool for at least 10 minutes before slicing, ideally 30 minutes to an hour.

Tips & Variations

If the dough feels too wet, add 1 to 2 tablespoons more flour at a time until manageable; if it’s too dry, add a little water.
For extra flavor, add a tablespoon of olive oil or herbs to the dough before rising.
If your kitchen is cold, preheat your oven briefly and then turn it off before placing the dough inside to rise.
Try adding mix-ins like olives, garlic, or cheese for a tasty variation.

Storage

Store any leftover bread wrapped tightly in a paper bag or bread box to maintain the crust. It will keep well at room temperature for 2 to 3 days. For longer storage, slice and freeze the bread wrapped in foil or plastic wrap. Reheat sliced bread in a toaster or oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

You can substitute whole wheat flour for all or part of the all-purpose flour, but the bread may be denser and require a longer rise. Start by replacing half the flour and adjust as needed.

Do I have to use a Dutch oven?

A Dutch oven helps create a steamy, enclosed environment that produces a crispy crust. If you don’t have one, use a heavy oven-safe pot with a lid or place a pan of water in the oven to create steam while baking.

Dutch Oven No Knead Crusty Bread Recipe

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★★★★★

4.9 from 93 reviews

This Dutch Oven No Knead Crusty Bread is an easy homemade bread recipe that requires minimal effort but yields a wonderfully crusty loaf with a chewy interior. Using simple ingredients like flour, yeast, warm water, and salt, you create a sticky dough that rises for a few hours before baking inside a preheated Dutch oven for an authentically rustic crust. Perfect for beginners or anyone craving fresh artisan bread without the kneading, this recipe delivers impressive results with simple steps and careful timing.

Author: Stella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

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

Instructions

Mix the water, yeast, and salt: In a large bowl or container, whisk together 1 1/2 cups warm water, 1 packet yeast (2.25 teaspoons), and 1 1/2 teaspoons fine grain salt until the yeast and salt are fully or almost dissolved.
Add the flour: Add 3 1/4 cups all-purpose flour all at once and stir until a sticky dough forms. Don’t overmix, just ensure everything is uniformly wet. If it feels too wet or dry, adjust with small amounts of flour or water accordingly.
Allow to rise in a warm place: Cover the bowl with a kitchen towel or place the container lid on ajar. Let the dough rise for 2-3 hours in a warm place until it has doubled in volume.
Preheat the Dutch oven: 30 to 60 minutes before baking, preheat the oven to 450°F and place your Dutch oven with the lid on inside to heat thoroughly.
Prepare the dough for baking: Dust a piece of parchment paper with flour. Scrape the dough onto the parchment and fold the edges underneath to shape the dough into a loose loaf. Flip it over using the parchment so the floured side is on top.
Score the loaf (optional): Using a sharp knife or razor blade, cut a few 1/2 inch deep slits across the top of the dough to help it expand while baking.
Place the dough in the Dutch oven: Carefully remove the hot Dutch oven from the oven, lift the lid, and place the loaf with parchment paper into the pot.
Bake the bread: Cover the Dutch oven and bake for 35 minutes at 450°F (40 minutes if the dough was refrigerated). Then remove the lid and bake another 5-10 minutes until the loaf is a deep golden brown with a crisp crust.
Cool before slicing: Remove the bread from the Dutch oven using the parchment paper edges, and transfer to a wire rack or cutting board. Allow to cool for at least 10 minutes, preferably 30 minutes to an hour before slicing.

Notes

Dough can be refrigerated after the initial rise to bake later; extend the covered baking time by approximately 5 minutes for cold dough.
Using a Dutch oven traps steam to create a crispy crust similar to artisan bakery breads.
If your kitchen is cold, preheat your oven and then turn it off to create a warm environment for rising the dough.
Scoring the dough before baking is optional but helps control expansion and gives a decorative finish.
Be careful handling the hot Dutch oven and always use oven mitts to prevent burns.

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