Go Back
–+ servings
No-Knead Dutch Oven Crusty Bread

Irresistible No-Knead Dutch Oven Crusty Bread in a Flash

Discover the joy of baking with this No-Knead Dutch Oven Crusty Bread that offers a crispy crust and airy interior.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 10 hours
Total Time 11 hours 15 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Dutch
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups All-Purpose Flour Bread flour can be used for a heartier texture.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1 teaspoon Dry Yeast Both active dry and highly active dry yeast work.
  • 1.5 cups Lukewarm Water Keep water comfortably warm, around 100°F.

Equipment

  • Dutch oven
  • mixing bowl
  • wooden spoon
  • Parchment paper
  • sharp knife

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 teaspoon of dry yeast. Stir until well mixed.
  2. Pour in 1.5 cups of lukewarm water and stir until a shaggy dough forms, ensuring no dry flour remains.
  3. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 8 to 24 hours.
  4. Preheat the oven to 450°F, placing the Dutch oven inside to heat.
  5. Turn the risen dough onto a floured surface and shape it into a ball, then let it rest for 30 minutes.
  6. Carefully remove the hot Dutch oven, place the dough on parchment paper, and make a few shallow cuts on top.
  7. Transfer the dough into the Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 7 to 15 minutes.
  8. Remove the Dutch oven and let the bread cool on a cutting board for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 25gProtein: 3gFat: 0.5gSodium: 300mgPotassium: 75mgFiber: 1gIron: 5mg

Notes

For the best results, ensure the dough has a proper rise and allow it to cool completely before slicing to maintain texture.

Tried this recipe?

Let us know how it was!