Dutch Oven No Knead Crusty Bread

Why You’ll Love This Recipe

I like this recipe because it makes bakery-quality bread without the work. The Dutch oven traps steam, giving me that signature crispy crust and rustic texture. I don’t need a mixer or complicated steps—just flour, yeast, salt, and water. It’s reliable, beginner-friendly, and always impresses anyone I serve it to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups warm water (about 100°F)

• 1 packet yeast (2.25 teaspoons, active dry, instant, or quick rise)

• 1 ½ teaspoons fine grain salt (or up to 2 teaspoons if I want more salt)

• 3 ¼ cups all-purpose flour or bread flour (plus more if needed for consistency and for dusting)

Directions

1. I whisk together warm water, yeast, and salt in a large bowl until mostly dissolved.

2. I add flour all at once and stir until a sticky dough forms. It doesn’t need to be smooth—just fully moistened.

3. I cover the bowl with a kitchen towel and let it rise in a warm spot for 2–3 hours, until doubled in size.

4. About 30 minutes before baking, I preheat my oven to 450°F with my Dutch oven inside (lid on) so it gets very hot.

5. I scrape the dough onto floured parchment paper and gently shape it into a loaf, folding the edges under. I dust the top with flour and cut shallow slits if I want a rustic look.

6. I carefully place the dough (on parchment) into the hot Dutch oven, cover, and bake for 35 minutes.

7. I remove the lid and bake another 5–10 minutes until the crust is golden brown.

8. I let the loaf cool for at least 10–30 minutes before slicing.

Servings and timing

This recipe makes 8 servings. Prep time takes 5 minutes, rise time is 2–3 hours, and bake time is 40 minutes, for a total of about 2 hours 45 minutes.

Variations

• I sometimes mix in roasted garlic, herbs, or Parmesan for extra flavor.

• For a rustic loaf, I sprinkle sesame seeds or oats on top before baking.

• I like to make two smaller loaves by dividing the dough and adjusting bake time to 20–25 minutes covered.

• When I want a sourdough-like taste, I refrigerate the dough overnight before baking.

• I’ve swapped part of the all-purpose flour with whole wheat flour for a heartier bread.

storage/reheating

I store leftover bread wrapped in a clean towel or in a paper bag at room temperature for up to 3 days. For longer storage, I freeze slices in a zip-top bag and toast them straight from frozen. To re-crisp the crust, I warm the loaf in a 350°F oven for 10–15 minutes.

FAQs

Can I make this without a Dutch oven?

Yes, I can bake it on a sheet pan or in a cast iron skillet. To mimic steam, I place a pan of water on the oven’s lower rack while baking.

How do I know if my yeast is still good?

I test it by mixing it with warm water and a pinch of sugar. If it foams after 5–10 minutes, it’s active.

Why is my bread gummy inside?

That usually happens if I slice too soon. Letting the bread cool for at least 30–60 minutes prevents a gummy texture.

Can I refrigerate the dough before baking?

Yes, storing the dough in the fridge for 12–24 hours makes it easier to handle and gives it a deeper flavor.

Can I use whole wheat flour?

Yes, but I replace only part of the all-purpose flour with whole wheat (about 1 cup) to keep the loaf from becoming too dense.

Conclusion

This Dutch oven no knead crusty bread is my go-to recipe when I want fresh, homemade bread with minimal effort. It’s golden, rustic, and perfect with butter or for dipping in soups and stews. Once I realized how easy it was, I started baking it regularly instead of buying store-bought loaves.

Dutch Oven No Knead Crusty Bread

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An easy homemade bread recipe with a golden crust and soft inside, ready in under 3 hours with just 5 minutes of prep.

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 servings
• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 ½ cups warm water (about 100°F)

1 packet yeast (active dry, instant, or quick rise – 2.25 teaspoons)

1 ½ teaspoons fine grain salt (see notes for variations)

3 ¼ cups all-purpose flour or bread flour (plus more as needed for consistency and dusting)

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Instructions

In a large bowl, whisk together warm water, yeast, and salt until dissolved.

Add flour all at once and stir until a sticky dough forms (adjust with small amounts of flour or water as needed).

Cover bowl with a towel and let rise in a warm place for 2–3 hours, until doubled in size.

Preheat oven to 450°F with Dutch oven (lid on) inside for at least 30 minutes.

Scrape dough onto floured parchment paper, shape into loaf, and (optional) score top with a sharp knife.

Carefully transfer loaf with parchment into the hot Dutch oven.

Cover and bake for 35 minutes (40 if dough was refrigerated).

Remove lid and bake an additional 5–10 minutes until deep golden brown.

Remove from Dutch oven and let cool at least 10–30 minutes before slicing.

Notes

For extra flavor, refrigerate dough up to 7 days before baking.

To avoid gummy bread, let loaf cool for at least 1 hour before slicing.

If bottom crust is too tough, place a baking sheet on the lower rack during baking.

Add-ins like roasted garlic, herbs, or Parmesan cheese can be mixed into the dough.

If yeast doesn’t activate, check freshness or water temperature.

Bread can be baked without Dutch oven (on a baking sheet or skillet) with steam added to oven.