Dutch Oven No Knead Crusty Bread
This Dutch Oven No Knead Crusty Bread recipe is easy to follow and produces a perfectly crusty loaf in under 3 hours.
Equipment
- Dutch oven
- Silicone spatula
- parchment paper
- Meat Thermometer
Ingredients
- 1.5 cups warm water about 100 degrees F
- 1 packet yeast active dry, instant, or quick rise (2.25 teaspoons)
- 1.5 teaspoons fine grain salt preferably NOT iodized
- 3.25 cups all-purpose flour or bread flour; more if needed for consistency
Instructions
- In a large bowl, mix together the warm water, yeast, and fine grain salt until dissolved.
- Add the all-purpose flour all at once and stir together until a sticky dough forms.
- Cover the bowl with a kitchen towel and let it rise in a warm place for 2-3 hours until doubled in volume.
- After the rise time, choose to either bake or store the dough in the fridge.
- Preheat your oven to 450 degrees F and place the Dutch oven inside with the lid on while preheating.
- Scrape the dough onto a piece of floured parchment paper and shape it into a loaf.
- Flip the loaf over so the floured side is on top.
- Optionally, cut slits across the top of the loaf with a sharp knife.
- Carefully place the loaf in the preheated Dutch oven and cover it.
- Bake for 35 minutes, then remove the lid and bake for another 5-10 minutes until golden brown.
- Remove the bread from the Dutch oven and let it cool for at least 10 minutes before slicing.
Notes
Fine grain salt can include fine sea salt or Himalayan salt. Kosher salt may also be used; the recipe can make two smaller loaves or be doubled for more bread. Refrigerating the dough enhances flavor and allows it to be stored for up to 7 days.
Nutrition
Serving: 1sliceCalories: 188kcalCarbohydrates: 39gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 437mgPotassium: 63mgFiber: 2gSugar: 1gCalcium: 8mgIron: 2mg
Tried this recipe?Let us know how it was!