Crusty No-knead Dutch Oven Bread

Close up picture of the No-knead Dutch Oven Bread in a dutch oven

This delicious bakery-style bread has a golden crisp outer crust and a soft, chewy interior with a great taste. If you use the dutch oven, you will achieve a crunchy artisan-type crust. This is a fantastic rustic bread!

Course Main Course

Cuisine American

Keyword Bread Recipe, homemade, Homemade Bread, No-Knead Bread

Prep Time 10

Cook Time 40

Resting Time 3

Total Time 50

Servings loaf

Calories 307kcal

Author Lola Osinkolu

Ingredients

4 cups bread flour
2 tsp instant yeast
2 tsp salt or use 1½ tsp if you want less salt
2 cups hot water about 125° F (54°C)

US Customary - Metric

Instructions

Add the flour to a large bowl and make a well in the center. Add the salt, yeast, and warm water, and stir until the flour completely absorbs the water.
Cover the bowl with a tight-fitting lid or a cling wrap and leave it to rest for 2 hours.
After 2 hours, uncover the dough and press it down to remove the trapped air. Then roll the dough into a tight ball, and place it on a large piece of parchment paper.
Cover with a wet towel and leave to rest for another 1 hour.
Meanwhile, set the oven to 450°F and place the dutch pot inside it for 30 minutes to get heated up.
After one hour of resting the dough, take the dutch pot out of the oven and carefully place the dough inside.
Cover it up immediately, return it to the oven, and leave it to bake for 30 minutes covered and 10 minutes uncovered.
Leave to cool for some minutes before serving. Enjoy!

Video

Notes

I used bread flour for this recipe; it works best. However, you can use all-purpose flour too.
You can use a very heavy bottom pot, crockpot bowl, or a pyrex dish with a lid.
5 quarts dutch oven pot or larger will work for this recipe.

Nutrition