Description
This easy No Knead Dutch Oven Bread recipe yields a crispy crust and a soft, airy interior—perfect for beginners and experienced bakers alike.
Ingredients
- 1½ cups warm water
- 3¼ cups all-purpose flour
- 1½ tsp fine grain salt
- 1 packet yeast
Instructions
- In a large bowl, combine 1.5 cups of warm water, one packet of yeast, and 1½ tsp of salt. Stir until dissolved.
- Add 3.25 cups of flour and mix until a sticky dough forms. Adjust with more flour or water as needed.
- Cover the bowl with a cloth or plastic wrap and let rise in a warm place for 2-3 hours, until doubled in size.
- Preheat oven to 450°F and place a Dutch oven with the lid inside to heat for 20 minutes.
- Scrape the risen dough onto floured parchment paper and shape into a loaf.
- Flip the dough so the floured side is up, center it on the parchment, and optionally score the top.
- Carefully remove the hot Dutch oven, take off the lid, and transfer the dough with the parchment into it.
- Cover with the lid and bake for 35 minutes, or 40 minutes if the dough is cold.
- Remove the lid and bake for an additional 5-10 minutes until golden brown.
- Allow bread to cool on a wire rack for at least 10 minutes before slicing.
Notes
Serve warm; pairs well with butter, olive oil, or as a sandwich base. Store leftovers wrapped at room temperature or freeze for up to 3 months.