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

I dig this no knead artisan bread recipe for its simplicity and flavor-packed results. I love how it transforms just a few basic ingredients into a beautifully crusty loaf with minimal fuss. The long fermentation builds incredible depth while the Dutch oven seals in that irresistible aroma, making every bite a little masterpiece.

I love making Dutch Oven No Knead Bread because it’s one of those recipes thats super simple and delicious. I mixed 3 cups of all-purpose flour with 1/4 teaspoon of instant yeast, 1 1/4 teaspoons salt, and 1 1/2 cups lukewarm water.

The recipe only needs about 5 minutes of prep time before you let the dough rest. I also dust my Dutch oven and the dough with coarse cornmeal which really helps develop that perfect crusty exterior everyone raves about.

This bread is a fantastic example of a no knead bread that still delivers on a hearty texture and great nutritional value thanks to the balanced ingredients. Combining this approach with a Dutch Oven Cooking method adds a special touch seen in other artisan and homemade bread recipes and even some bread machine recipes.

It’s a treat for anyone looking to enjoy a delicious crusty loaf with minimal fuss and great flavor.

Why I Like this Recipe

I like this recipe because it takes so little time to prep – just about 5 minutes and then the dough does all the work on its own. I also really enjoy that I dont need to knead the dough at all, which makes it way less stressful and kinda fun to just let it sit for hours. Plus, the crust comes out perfectly crusty and deep golden brown every time I bake it in my Dutch oven which makes the bread taste amazing. Lastly, I appreciate how simple and forgiving it is; even when I mess up a step or two, the bread still turns out pretty awesome.

Ingredients

• The flour (all-purpose or bread) gives plenty of carbohydrates and some protein, making your dough rich and filling.
• Instant yeast is a critcal player that makes the dough rise and adds a nice tangy flavor.
• Salt not only boosts the taste but also helps control fermentation, keeping things in balance.
• Lukewarm water hydrates the mix letting gluten form, which is key for a soft inside.
• Coarse cornmeal dusts the pan and dough, lending a crunchy texture to the crust.

Ingredient Quantities

• 3 cups all-purpose or bread flour
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1 1/2 cups lukewarm water
• Coarse cornmeal (for dusting your Dutch oven and dough)

How to Make this

1. In a large bowl, mix together 3 cups all-purpose or bread flour, 1/4 teaspoon instant yeast and 1 1/4 teaspoons salt.

2. Pour in 1 1/2 cups lukewarm water and stir with a spoon until all the ingredients are just combined.

3. Cover the bowl with a clean cloth or plastic wrap and let it sit for 12 to 18 hours at room temperature. The dough should become bubbly and a bit foamy.

4. About 30 minutes before you’re ready to bake, preheat your oven to 450°F and put your Dutch oven with its lid inside to heat up.

5. Once the dough is ready, generously dust your work surface with coarse cornmeal. This helps to keep the dough from sticking.

6. Using a spatula, carefully lift the sticky dough out of the bowl onto the dusted surface, and gently shape it into a rough ball. Try not to handle it too much.

7. Let the dough rest on the work surface for about 30 minutes. This helps develop a better texture.

8. When the oven is ready, carefully remove the Dutch oven (it will be very hot) and dust the inside with more coarse cornmeal.

9. Transfer your dough into the hot Dutch oven. If you like, you can score the top with a knife to control the way it expands.

10. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until you get a perfect, crusty, deep golden brown crust. Let it cool a little before slicing.

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A spoon for stirring the ingredients
4. A clean cloth or plastic wrap to cover the bowl
5. A preheated conventional oven that goes up to 450°F
6. A Dutch oven with its lid
7. A work surface dusted with coarse cornmeal
8. A spatula for handling the dough
9. A knife to score the dough if desired

FAQ

• Q: How long does it take from start to finish?
  A: It usually takes about 3 to 4 hours overall; the dough needs a couple of hours to rise then you bake it in a hot oven.
• Q: Can I use whole wheat flour instead of all-purpose or bread flour?
  A: You can, but the bread might come out denser and a bit heavier so it’s better to mix them if possible.
• Q: Does the dough really require kneading?
  A: Nope, that’s the beauty of this recipe. The no knead method gives you a wonderfully airy bread crust even without the work.
• Q: Is using a Dutch oven absolutely necessary?
  A: It’s highly recommended because it traps the steam and gives you that super crusty exterior. If you dont have one, use a heavy pot with a lid.
• Q: What if I dont have instant yeast?
  A: You can use active dry yeast instead, just make sure to dissolve it in a bit of water first and it may need a slightly longer rise.

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

• If you dont have all-purpose or bread flour, you can try mixing in some whole wheat flour or even a gluten free all purpose flour blend. Just keep in mind the texture might change a bit.
• If you run out of instant yeast, active dry yeast works fine. Just dissolve it in a little water first to get things started.
• You can swap regular salt with kosher or sea salt. Be sure to adjust the amount since their grain sizes vary.
• Lukewarm water could be replaced by club soda if you want a lighter dough, but avoid making it too cold.
• If you dont have coarse cornmeal, try dusting your Dutch oven with semolina or rice flour. They can work as a good alternative.

Pro Tips

1. Try to leave the dough in a warm, draft-free spot so that it gets those lots of bubbles, but dont freak out if it looks a bit messy. The longer fermentation really brings out the flavor.
2. Make sure your Dutch oven is really hot before you put the dough in it. If you’re careful, dusting the inside with cornmeal can make a world of difference for a non-sticky transfer.
3. When you shape the dough, be gentle. Overhandling it can deflate all that built up gas and result in a denser bread.
4. Scoring the top of the dough not only looks cool but also helps guide the bread as it expands, so don’t skip that step if you want a neat crust.