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Easy Crispy No-Knead Dutch Oven Bread Recipe Perfect for Beginners

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A simple, fuss-free no-knead bread recipe that yields a crispy crust and soft, airy crumb using a Dutch oven. Perfect for beginners and busy bakers.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour (unbleached preferred)
  • 1/4 teaspoon instant yeast (substitute active dry yeast with extra rising time)
  • 1 1/2 teaspoons salt (fine sea salt or kosher salt recommended)
  • 1 1/2 cups (360ml) warm water (105°F to 110°F / 40°C to 43°C)
  • Optional: 1 tablespoon olive oil (for softer crumb)
  • Optional: Up to 1 cup (120g) whole wheat flour (replace part of all-purpose flour)
  • Optional: 1 teaspoon honey (for slight caramel crust and yeast feed in cooler months)

Instructions

  1. In a mixing bowl, combine 3 cups (360g) all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/2 teaspoons salt. Stir thoroughly with a spoon or spatula for about 2 minutes.
  2. Pour in 1 1/2 cups (360ml) warm water (105°F to 110°F). Stir until the dough is shaggy and sticky, about 3 minutes.
  3. Cover the bowl tightly with plastic wrap or a kitchen towel and let the dough rise at room temperature for 12 to 18 hours until bubbly and doubled in size.
  4. About 30 minutes before baking, place your Dutch oven with its lid inside the oven and preheat to 450°F (230°C).
  5. Lightly flour a work surface and gently turn the dough out. Shape it into a rough ball by folding edges toward the center, about 3 minutes.
  6. Place the dough ball on a sheet of parchment paper to help transfer it into the Dutch oven.
  7. Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the parchment paper with the dough and place it inside the pot. Cover with the lid and bake for 30 minutes.
  8. Remove the lid and bake uncovered for another 15 to 20 minutes until the crust is deep golden brown and crisp. The loaf should sound hollow when tapped.
  9. Transfer the bread to a wire rack and let cool completely for at least one hour before slicing.

Notes

Use warm water between 105°F and 110°F to activate yeast without killing it. Preheat the Dutch oven for 30 minutes to trap steam and create a crispy crust. Let bread cool completely before slicing to set the crumb. If dough is sticky, dust hands and surface lightly with flour but avoid excess flour to prevent dry crust. For faster rise, increase yeast to 1 tablespoon and reduce rising time to 4-6 hours. Experiment with herbs or cheese carefully as they may affect hydration and baking time.

Nutrition

Keywords: no-knead bread, Dutch oven bread, easy bread recipe, beginner bread, crispy crust bread, homemade bread, no mixer bread

Find it online: https://sagestirs.com/easy-crispy-no-knead-dutch-oven-bread-recipe-perfect-for-beginners/