Welcome to the world of homemade artisan bread! If you’ve ever dreamt of creating a perfectly crusty loaf without the hassle of kneading, you’re in the right place.

In this blog post, we’ll explore a Dutch Oven No Knead Bread recipe that promises to deliver a deliciously crusty exterior with a soft, chewy interior, all in under three hours. With just five minutes of prep time, you’ll be amazed at how easy it is to bake fresh bread at home.

What You Need:

Before we dive into the recipe, let’s gather the essential tools and ingredients you’ll need for this culinary adventure. The key equipment includes a Dutch Oven, a silicone spatula, parchment paper, and a meat thermometer for accurate water temperature measurement. As for ingredients, you’ll need warm water, yeast, salt, and all-purpose or bread flour. For best results, I recommend using King Arthur AP flour, although other brands may yield slightly different outcomes.

Step-by-Step Instructions:

Mixing the Dough:
In a large bowl, combine 1 1/2 cups of warm water (about 100 degrees F), one packet of yeast (or 2.25 teaspoons), and 1 ½ teaspoons of fine grain salt. Stir until the yeast and salt are dissolved. Add 3 1/4 cups of flour all at once and mix until a sticky dough forms. Don’t worry about over-mixing; ensure everything is uniformly wet.
Rising the Dough:
Cover the bowl with a kitchen towel and let the dough rise in a warm place for 2-3 hours until it doubles in volume. If your environment is cold, preheat your oven briefly, turn it off, and place the bowl inside to trap the heat.
Preheat Your Oven:
About 30 minutes to an hour before baking, preheat your oven to 450 degrees F with your Dutch Oven inside, lid on. Once the oven reaches the desired temperature, let it continue preheating for another 20 minutes to ensure the Dutch Oven is thoroughly heated.
Shaping the Loaf:
Dust a piece of parchment paper with flour and scrape the dough onto it. Shape it into a loaf by folding the edges over the top. Use the parchment paper to flip the loaf so the floured side is on top.
Baking:
Carefully place the loaf in the preheated Dutch Oven using the parchment paper. Cover with the lid and bake for 35 minutes at 450 degrees F (40 minutes if using cold dough from the fridge). Remove the lid and bake for another 5-10 minutes until golden brown.
Cooling:
Once baked, remove the loaf from the Dutch Oven and let it cool on a wire rack or cutting board for at least 10 minutes before slicing.

Tips and Tricks:

Salt Measurement: Recent updates to the recipe have clarified salt measurements from tablespoons to teaspoons to avoid confusion.
Adjusting Dough Consistency: If your dough appears too wet or dry, adjust by adding flour or water as needed.
Storage Options: You can store dough in the fridge for up to seven days, enhancing flavor over time.
Dutch Oven Alternatives: If you don’t have a Dutch Oven, use a baking sheet or cast iron skillet with added steam from a water-filled dish for crust development.
Freezing Bread: Slice before freezing for convenience, ensuring it’s completely cool before storage.

Conclusion:

With this straightforward Dutch Oven No Knead Bread recipe, you can enjoy freshly baked artisan bread without spending hours in the kitchen. Experiment with flavors and techniques to make it uniquely yours. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a staple in your culinary repertoire. Happy baking!

Dutch Oven No Knead Crusty Bread

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Author: Noura
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 2 hours 45 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: American

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Description

This Dutch Oven No Knead Bread is crusty on the outside and tender on the inside. Made with just a few ingredients and no kneading required, it’s the easiest way to enjoy homemade artisan bread in under 3 hours.

Ingredients

Scale

1 1/2 cups warm water (about 100°F)
1 packet active dry yeast (2.25 teaspoons)
1 ½ teaspoons fine grain salt (non-iodized recommended)
3 1/4 cups all-purpose flour or bread flour (plus more for dusting)

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Instructions

In a large bowl, mix together the warm water, yeast, and salt until dissolved.
Add the flour and stir until a sticky dough forms. Add more flour or water as needed to achieve a wet, sticky consistency.
Cover the bowl with a kitchen towel and let the dough rise for 2–3 hours in a warm spot until doubled in size.
Preheat your oven to 450°F with the Dutch oven (lid on) inside for at least 30 minutes.
Scrape the dough onto a floured piece of parchment paper and shape it gently into a loaf.
Flip the loaf so the floured side is on top. Optionally, score the top with a sharp knife.
Carefully transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 35 minutes.
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Remove the lid and bake for an additional 5–10 minutes, or until the crust is golden brown.