Dutch Oven No Knead Bread (with Perfect Crusty Crust!) Recipe

This no knead artisan bread totally rocks my world. I love how minimal effort transforms into a crusty, airy masterpiece with just four basic ingredients. After a long rest for fermentation, the dough develops incredible flavor and texture. This recipe is perfect for anyone wanting a homemade bread experience without the fuss.

I want to share my favorite Dutch Oven No Knead Bread recipe that always delivers a perfectly crusty crust. I mix together 3 cups all-purpose flour, 1/4 teaspoon instant yeast, 1 1/4 teaspoons salt, and 1 1/2 cups of room temperature water and thats it.

I love how its super easy to make with only 5 minutes of prep and no need to handle the sticky dough. I think its a great way to try out Dutch Oven Cooking and see just how simple artisan bread recipes can be.

The nutritional value of using quality all-purpose flour is great and I enjoy the simplicity of this Knead Bread Recipe. Its similar to other Homemade Bread Recipes Easy and even shares some techniques with Bread Machine Recipes.

Every time I make this Dutch Oven Bread, its a little reminder of why I love baking and experimenting in the kitchen.

Why I Like this Recipe

I like this recipe because:
1. I love that the ingredients are super simple and I can easily find them at the grocery store.
2. I like that it takes only 5 minutes of prep and I don’t have to deal with kneading that sticky dough.
3. I appreciate the long fermentation time because it gives my bread an amazingly airy crumb and a crispy crust.
4. I enjoy the Dutch oven technique since it makes my bread come out with a perfectly crunchy exterior every time.

This recipe for no knead artisan bread is really awesome. Its so easy to make in your Dutch oven and, honestly, you only spend about 5 minutes in prep. You don’t even have to worry about getting your hands messy with that sticky dough. The long, slow fermentation keeps the inside light and airy while the Dutch oven gives it a deep golden, crunchy crust. I love how simple it all is, yet the results feel super impressive every time.

Ingredients

• All-purpose Flour: Provides carbohydrates for energy, structure, and gluten formation; it’s the bread’s foundation.
• It also supplies some protein, which strengthens texture and improves crumb.
• Instant Yeast: This leavening agent drives fermentation, raising the dough and developing flavor.
• Yeast converts sugars into carbon dioxide, making the bread airy and soft inside.
• Salt: Enhances taste, balances fermentation, and boosts the dough’s overall flavor profile.
• Salt also helps control yeast activity, ensuring proper rising and flavor development.
• Water: Hydrates flour and yeast, merging ingredients into a workable, flexible dough.
• Water activates gluten, balances consistency, and supports perfect crust formation.

Ingredient Quantities

• 3 cups all-purpose flour
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1 1/2 cups water (room temperature)

How to Make this

1. Combine 3 cups of all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoons salt in a large bowl.

2. Pour in 1 1/2 cups of room temperature water and stir gently until the mixture is fully combined, making sure you don’t overwork it.

3. Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for 12 to 18 hours; this long fermentation helps create a light and airy crumb.

4. After the resting time, the dough should look bubbly and a bit sticky, which is exactly what you want.

5. Place a sheet of parchment paper on your countertop and dust it with a bit of flour, then gently transfer the dough onto it.

6. While being careful not to deflate it, shape the dough into a rough round ball using a bench scraper – it doesn’t need to be perfect since it will rise in the oven.

7. Preheat your Dutch oven along with your oven to 450°F; this ensures the pot is super hot, which is key to a crusty exterior.

8. Once preheated, lift the dough using the parchment paper and carefully place it into the hot Dutch oven.

9. Cover with the lid and bake for 30 minutes; then remove the lid and bake for an additional 15 to 30 minutes until the crust is deep golden and extra crispy.

10. Remove the bread from the Dutch oven and let it cool completely on a rack before slicing and enjoying the perfect crusty crunch inside.

Equipment Needed

1. A large bowl for mixing the ingredients
2. Measuring cups and spoons to accurately measure the flour, yeast, salt, and water
3. Plastic wrap or a clean towel to cover the bowl during fermentation
4. Parchment paper to transfer the dough and dust the surface
5. A bench scraper to shape the dough
6. A Dutch oven for baking the bread, used along with your regular oven
7. A cooling rack to let the bread cool completely before slicing

FAQ

• Q: Do i really have to knead the dough?
  A: No way, this recipe is made for a no knead approach which makes it way easier even if you’re not a pro in the kitchen.
• Q: How do i get that perfect crust?
  A: Make sure to preheat your dutch oven really well and keep the lid on for most of the bake time so the crust turns out super crisp.
• Q: How long should i let the dough rest?
  A: Let it sit for about 12 to 18 hours at room temp. That long slow rise really develops the flavor and texture.
• Q: Can i use active dry yeast instead of instant yeast?
  A: Yep, but you gotta proof it first. That might make your rising time a little different so be prepared to adjust.
• Q: How should i store any leftover bread?
  A: Just put it in an airtight container and it should be good for a day or two. Honestly, its so tasty you might not have any leftovers!

Dutch Oven No Knead Bread (with Perfect Crusty Crust!) Recipe Substitutions and Variations

• If you don’t have all-purpose flour you can swap it with bread flour. Using whole wheat flour is another option but you might need slightly more water
• If instant yeast is not available then active dry yeast works fine. Just make sure to proof it in a bit of warm water before adding to the mix
• If you run low on salt you can also use kosher or sea salt. Just remember that the saltiness might vary so adjust the amount slightly
• Room temperature water can be replaced with slightly warm water but don’t let it get too hot as it might kill the yeast

Pro Tips

1. Make sure your water is exactly room temp; if it’s too cold the yeast won’t work right and if it’s too warm you might kill the yeast altogether.
2. When you’re mixing the dough, be really gentle. Overworking it can deflate those air bubbles that gives the bread that airy crumb you really want.
3. Preheat your Dutch oven for a good long time so it’s super hot, this really helps get that crispy crust you’re aiming for.
4. Let the dough cool completely before you cut into it; if you slice it too soon, you risk ending up with a gummy texture inside.