Effortless No-Knead Dutch Oven Crusty Bread in Your Kitchen

This No-Knead Dutch Oven Crusty Bread is easy to make with four basic ingredients, offering a delightful crusty exterior and soft interior.

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Prep Time 10

Cook Time 45

Rising Time 12

Total Time 12 55

Servings: 8 slices

Course: Snacks

Cuisine: Baking

Calories: 120

For the Dough

3 cups All-Purpose Flour Can substitute with bread flour for a chewier texture.
1.5 teaspoons Kosher Salt Sea salt works well as an alternative.
0.25 teaspoons Dry Yeast (active or highly active) Avoid substitutions for best results.
1.5 cups Lukewarm Water Use warmer water in cooler environments for faster rising.

Step-by-Step Instructions

In a large mixing bowl, combine 3 cups of all-purpose flour, 1.5 teaspoons of kosher salt, and 0.25 teaspoons of dry yeast. Gradually stir in 1.5 cups of lukewarm water until a shaggy, sticky dough forms.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 8–24 hours.
About 1.5 hours before you're ready to bake, place a Dutch oven with its lid in the oven and preheat it to 450°F (232°C).
On a well-floured surface, carefully turn out the risen dough and gently shape it into a ball.
Once the Dutch oven is preheated, carefully remove it and place the dough onto a piece of parchment paper. Make a few decorative slashes on the top.
Cover it with the lid and bake for 30 minutes.
After 30 minutes, carefully remove the lid and continue baking for an additional 7-15 minutes until the bread turns deep golden brown.
Remove the Dutch oven from the oven and lift the bread out using the parchment paper. Let it cool on a cutting board for at least 30 minutes.

Serving: 1sliceCalories: 120kcalCarbohydrates: 23gProtein: 3gFat: 0.5gSodium: 150mgPotassium: 60mgFiber: 1gIron: 6mg

Store your bread in a paper bag at room temperature for up to 2-3 days. For longer storage, slice and wrap it tightly for freezing.

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