I’m excited to share my Crusty No Knead Dutch Oven Bread because this Dutch Oven Bread recipe uses just a few pantry staples and bakes entirely in a single Dutch oven with no special equipment.

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I never expected simple dough to turn into something that shatters when you break it, but this Crusty No Knead Dutch Oven Bread does that. With nothing more exotic than all purpose flour and water it still manages to feel like a little kitchen trick that borders on alchemy.

I keep finding myself cutting a tiny piece just to hear the crust, and the crumb always surprises me with big uneven holes. It sits perfectly among my Dutch Oven Bread posts and somehow sneaks into my Artisan Bread Recipes when I show friends the photos.

If you like a small, delicious mystery you’ll want to try this.

Ingredients

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Mostly carbs and some protein, makes structure, not very fiber rich, versatile.
Enhances flavor, controls yeast activity, adds minerals but not a health food.
Tiny living cells that ferment sugars, they give air pockets and tang.
Hydrates flour, activates gluten and yeast, determines dough feel and crust.
Prevents sticking, adds a rustic look, adds no flavor or nutrition.
Gives crunch under crust, gritty texture, still mostly carbs and no fiber.
Overall simple, carb forward loaf, modest protein, low fat, great for sharing.

Ingredient Quantities

about 3 cups (375 g) all purpose flour

1 1/4 teaspoons fine salt

1/4 teaspoon instant yeast (or active dry yeast)

1 1/2 cups (360 ml) water

optional extra flour or cornmeal for dusting

How to Make this

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1. In a large bowl whisk together about 3 cups (375 g) all purpose flour, 1 1/4 teaspoons fine salt and 1/4 teaspoon instant yeast (if you’re using instant yeast just stir it in now).

2. If you chose active dry yeast instead, dissolve the 1/4 teaspoon in the 1 1/2 cups (360 ml) warm water (warm to the touch, about 80 to 95 F) and wait 5 to 10 minutes until bubbly, then pour into the flour; if you used instant yeast just add the water (room temp is fine).

3. Pour the water into the flour and stir with a wooden spoon or spatula until a shaggy, sticky dough forms, no kneading, just mix until no big dry patches remain; the dough will be sticky, that’s good.

4. Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 12 to 18 hours, or until doubled and bubbly; this long fermentation gives flavor, you can do 8 hours in a warm spot in a hurry but it’s not as good.

5. After the rise, flour a work surface lightly, scrape the dough out and fold it over itself a couple times to shape into a rough ball, don’t overwork it; sprinkle a little flour or cornmeal on a sheet of parchment and set the shaped dough on it.

6. Cover the dough loosely and let it proof 30 to 60 minutes while you preheat your oven and Dutch oven to 450 F (230 C) for at least 30 minutes with the pot and lid inside so they’re screaming hot.

7. When ready, use a sharp knife or lame to score the top with a couple of slashes, carefully lift the dough on the parchment into the hot Dutch oven, put the lid on and bake covered for 30 minutes to trap steam and develop a crust.

8. Remove the lid and bake another 15 to 25 minutes until the loaf is deep golden brown and sounds hollow when you tap the bottom, adjust time if your oven runs hot or cool.

9. Transfer the bread to a rack and let cool at least 1 hour before slicing, that resting time finishes the crumb; dust with extra flour or cornmeal before baking if you like, and remember a hot pot, steam from the lid and patience are the real hacks to great crust.

Equipment Needed

1. Large mixing bowl (big enough for a sticky, expanding dough)
2. Wooden spoon or sturdy spatula for stirring and folding
3. Measuring cups and spoons, or a kitchen scale for the 375 g flour
4. Plastic wrap or a clean kitchen towel to cover the dough
5. Parchment paper and a baking sheet to move the loaf easily
6. Heavy Dutch oven with lid, or an oven-safe pot with a tight lid
7. Sharp knife or lame for scoring the top
8. Oven mitts and a cooling rack to rest the loaf after baking

FAQ

Q: How long does the dough need to rise? A: Usually 12 to 18 hours at room temp until doubled and bubbly. If your kitchen is cold it can take longer, warmer temps speed it up. For a quicker loaf try using warmer water or a bit more yeast but the flavor wont be as developed.

Q: Can I use active dry yeast instead of instant? A: Yes. Proof active dry yeast first by stirring it into about 1/4 cup warm water (100 to 110 F / 38 to 43 C) for 5 to 10 minutes until foamy, then mix into the rest of the water. You can use the same total amount but some folks add a tad more active dry yeast for reliability.

Q: How do I get that super crusty top? A: Preheat the Dutch oven so it is smoking hot, bake covered at 450 F (230 C) for about 30 minutes then remove the lid and bake another 10 to 20 minutes until deep brown. Slash the top before baking and dust with flour or cornmeal for an extra nice look. Steam trapped in the pot helps create the crust, thats why the covered bake matters.

Q: I dont have a Dutch oven, can I still bake this? A: Yes. Use a heavy baking sheet on a preheated stone or oven rack, and create steam by placing a metal pan with hot water on the lower rack or spritzing water into the oven right before you put the dough in. Covering the loaf with a large heatproof bowl works too but results may be a bit less even.

Q: My dough is super sticky, is that wrong? A: No, that shaggy sticky feel is normal for no knead bread. Resist adding lots of flour during the first rise. Lightly flour your hands and the work surface when shaping, or use a bench scraper. If it really spreads out like a pancake, you can fold it once or twice to build structure.

Q: How should I store or reheat the bread? A: Cool completely on a rack, then store in a paper bag or wrapped in a tea towel at room temp for up to 2 days. For longer storage slice and freeze. To refresh stale or frozen bread heat at 350 F (175 C) for 8 to 12 minutes or pop slices in a toaster until warm and crisp.

Crusty No Knead Dutch Oven Bread Recipe Substitutions and Variations

All purpose flour: swap for bread flour (use same weight 375 g) for a chewier, lighter rise; or use up to half whole wheat (replace max 1.5 cups, add about 1 to 2 tablespoons more water because whole wheat soaks up moisture) — expect a denser, nuttier loaf.
Fine salt: if using kosher salt use about 2 teaspoons (kosher is less dense), or cut to 3/4 teaspoon for lower sodium; flaky sea salt can be sprinkled on top instead of mixed in.
Instant/active dry yeast: if using active dry proof it first in a little warm water for 5–10 minutes; for sourdough replace the yeast with about 3/4 cup active starter and allow much longer fermentation (overnight 8–14 hours) — dough may need slight hydration tweak.
Water (1 1/2 cups): swap some or all with milk for a softer crumb and browner crust, or use beer for extra flavor; for dusting, use semolina or rice flour instead of cornmeal to prevent sticking.

Pro Tips

– Resist adding flour while you mix. Sticky is good, adding more makes a heavy loaf. Wet your hands or use a bench scraper to fold and shape, and only dust the surface lightly right before the final proof.

– If you want deeper flavor, try a cold retard in the fridge for 24 to 48 hours after the first mix. It develops a nutty, tangy crumb without changing ingredients. If you need it faster, up the yeast a tiny bit and warm the room instead.

– Make sure the Dutch oven and lid are truly screaming hot. Preheat at temperature for at least 30 minutes and use an oven thermometer if yours runs weird. Lift the dough using the parchment so you dont fumble and burn yourself.

– Score confidently with a very sharp blade right before loading. A clean quick cut gives better oven spring than lots of ragged pokes. If you want more surface crunch, a couple small steam sprays to the oven in the first minute helps, but the covered pot already does most of the work.

– Let the loaf cool at least an hour before slicing, no matter how tempting. The crumb sets while it cools, slice too soon and it will be gummy. If youre unsure, the loaf should read about 200 to 210 F inside or sound hollow when tapped on the bottom.

Crusty No Knead Dutch Oven Bread Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m excited to share my Crusty No Knead Dutch Oven Bread because this Dutch Oven Bread recipe uses just a few pantry staples and bakes entirely in a single Dutch oven with no special equipment.

Servings

servings

Calories

171

kcal

Equipment: 1. Large mixing bowl (big enough for a sticky, expanding dough)
2. Wooden spoon or sturdy spatula for stirring and folding
3. Measuring cups and spoons, or a kitchen scale for the 375 g flour
4. Plastic wrap or a clean kitchen towel to cover the dough
5. Parchment paper and a baking sheet to move the loaf easily
6. Heavy Dutch oven with lid, or an oven-safe pot with a tight lid
7. Sharp knife or lame for scoring the top
8. Oven mitts and a cooling rack to rest the loaf after baking

Ingredients

about 3 cups (375 g) all purpose flour
1 1/4 teaspoons fine salt
1/4 teaspoon instant yeast (or active dry yeast)
1 1/2 cups (360 ml) water
optional extra flour or cornmeal for dusting

Directions

In a large bowl whisk together about 3 cups (375 g) all purpose flour, 1 1/4 teaspoons fine salt and 1/4 teaspoon instant yeast (if you're using instant yeast just stir it in now).
If you chose active dry yeast instead, dissolve the 1/4 teaspoon in the 1 1/2 cups (360 ml) warm water (warm to the touch, about 80 to 95 F) and wait 5 to 10 minutes until bubbly, then pour into the flour; if you used instant yeast just add the water (room temp is fine).
Pour the water into the flour and stir with a wooden spoon or spatula until a shaggy, sticky dough forms, no kneading, just mix until no big dry patches remain; the dough will be sticky, that's good.
Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 12 to 18 hours, or until doubled and bubbly; this long fermentation gives flavor, you can do 8 hours in a warm spot in a hurry but it's not as good.
After the rise, flour a work surface lightly, scrape the dough out and fold it over itself a couple times to shape into a rough ball, don't overwork it; sprinkle a little flour or cornmeal on a sheet of parchment and set the shaped dough on it.
Cover the dough loosely and let it proof 30 to 60 minutes while you preheat your oven and Dutch oven to 450 F (230 C) for at least 30 minutes with the pot and lid inside so they're screaming hot.
When ready, use a sharp knife or lame to score the top with a couple of slashes, carefully lift the dough on the parchment into the hot Dutch oven, put the lid on and bake covered for 30 minutes to trap steam and develop a crust.
Remove the lid and bake another 15 to 25 minutes until the loaf is deep golden brown and sounds hollow when you tap the bottom, adjust time if your oven runs hot or cool.
Transfer the bread to a rack and let cool at least 1 hour before slicing, that resting time finishes the crumb; dust with extra flour or cornmeal before baking if you like, and remember a hot pot, steam from the lid and patience are the real hacks to great crust.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.