Description
A simple no-knead bread recipe baked in a Dutch oven that yields a crusty exterior and soft, airy crumb with minimal hands-on time.
Ingredients
Scale
- 3 cups (375 grams) all-purpose flour (unbleached preferred)
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt (fine sea salt or kosher salt)
- 1 1/2 cups (355 ml) lukewarm water (about 100°F / 38°C)
- Optional: 1 tablespoon olive oil
- Optional: Flour or cornmeal for dusting
Instructions
- Mix the dough (5 minutes): In a large bowl, combine flour, yeast, and salt. Slowly add lukewarm water and stir with a wooden spoon until a sticky, shaggy dough forms.
- First rise (12-18 hours): Cover the bowl and leave at room temperature (around 70°F / 21°C) until dough bubbles and expands.
- Preheat the oven and Dutch oven (45 minutes): Place Dutch oven with lid inside oven and preheat to 450°F (232°C).
- Shape the dough (10 minutes): Lightly flour a surface, turn out the dough, fold it over itself a few times, shape into a rough ball, and place seam-side down on parchment paper. Let rest for 30 minutes.
- Bake the bread (45 minutes): Place dough with parchment paper into hot Dutch oven, cover with lid and bake 30 minutes. Remove lid and bake another 15 minutes until deep golden crust forms.
- Cool before slicing (at least 1 hour): Transfer bread to wire rack and let cool completely before slicing.
Notes
Use parchment paper to transfer dough safely. Preheat Dutch oven to trap steam for a crispy crust. Let bread cool at least 1 hour before slicing to set crumb. For a more open crumb, increase water by 1-2 tablespoons but handle dough carefully as it will be stickier. Oven temperature accuracy is important.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 150
- Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
Keywords: no-knead bread, Dutch oven bread, crusty bread, homemade bread, easy bread recipe, no knead, artisan bread