Description
A simple, no-knead crusty bread recipe baked in a preheated Dutch oven to achieve a crispy golden crust and soft, airy interior. This rustic bread requires minimal effort and no kneading, making it perfect for home bakers looking for an easy yet delicious bread option.
Ingredients
Basic Ingredients
- 1 1/2 cups warm water (about 100°F)
- 1 packet yeast (active dry, instant, or quick rise - 2.25 teaspoons)
- 1 1/2 teaspoons fine grain salt
- 3 1/4 cups all-purpose flour
Instructions
- Mix the water, yeast, and salt: In a large bowl or container, whisk together 1 1/2 cups warm water, 1 packet yeast, and 1 1/2 teaspoons salt until the yeast and salt are fully or nearly dissolved.
- Add the flour: Stir in 3 1/4 cups all-purpose flour all at once until a sticky dough forms. Make sure everything is evenly wet; the dough will be very sticky and messy. Adjust with small amounts of flour or water if the dough seems too wet or dry.
- Allow to rise in a warm place: Cover the bowl with a kitchen towel or loosely with a lid and let the dough rise in a warm spot for 2 to 3 hours, until doubled in size. For colder environments, you can preheat the oven briefly and then place the dough inside to keep warm.
- Bake or refrigerate: After the dough has doubled, you can proceed to bake immediately or store the dough in the fridge for later baking (see notes for storage).
- Preheat the Dutch oven: About 30 minutes to 1 hour before baking, preheat your oven to 450°F. Place your Dutch oven with the lid on in the oven during the preheat so it gets very hot.
- Flour parchment paper and add dough: Lightly flour a piece of parchment paper. Scrape the dough onto it and shape it into a rough loaf by folding the edges up. Use the parchment to flip the loaf so the floured side is on top.
- Score the loaf (optional): Use a sharp knife or razor blade to make a few shallow slits (about 1/2 inch deep) across the top in a decorative pattern, such as a cross.
- Place loaf in hot Dutch oven: Carefully remove the Dutch oven from the oven, take off the lid, and using the parchment paper, lift and place the loaf inside.
- Bake: Cover the Dutch oven with the lid and bake for 35 minutes at 450°F (40 minutes if dough was refrigerated). Then remove the lid and bake for another 5 to 10 minutes until the crust is golden brown. Remove the bread from the Dutch oven using the parchment paper and cool on a wire rack or cutting board for at least 10 minutes, preferably 30 minutes to an hour before slicing.
Notes
- You can store the dough in the fridge after the initial rise for up to 24 hours; bake it directly from cold by increasing the covered bake time to 40 minutes.
- Shaping the loaf doesn't need to be perfect; rustic and uneven shapes work well with this style of bread.
- Using a preheated Dutch oven traps steam which helps develop a crisp, crusty exterior.
- Letting the bread cool sufficiently before slicing helps maintain its crumb structure.
