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Crispy No-Knead Dutch Oven Artisan Bread

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A simple no-knead artisan bread recipe that yields a rough, crackling crust and a soft, pillowy crumb using a Dutch oven for perfect steam and crust.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1/4 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups (360ml) warm water (around 105°F / 40°C)

Instructions

  1. In a large mixing bowl, combine 3 cups (375g) of all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/2 teaspoons salt. Stir to combine evenly.
  2. Pour in 1 1/2 cups (360ml) of warm water, around 105°F (40°C). Use a wooden spoon or spatula to mix until a shaggy, sticky dough forms. No kneading needed — just mix till everything is incorporated. This should take about 2-3 minutes.
  3. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours until doubled in size and bubbly.
  4. About 30 minutes before baking, place your Dutch oven (with lid) in the oven and preheat to 450°F (230°C).
  5. Turn the dough out onto a heavily floured surface. Using floured hands, fold it over on itself a couple of times to form a rough ball. Let it rest on the floured surface for 15 minutes.
  6. Place the dough ball on a piece of parchment paper large enough to lift it. Score a few slashes on top with a sharp knife or bench scraper.
  7. Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift the dough and place it inside. Cover with the lid and bake for 30 minutes.
  8. Remove the lid and bake an additional 10-15 minutes to deepen the crust color and crispness. The bread should be deep golden brown and sound hollow when tapped.
  9. Lift the bread from the pot with the parchment and cool on a wire rack for at least 1 hour before slicing.

Notes

Flour your hands liberally when shaping the sticky dough. Do not rush the rise; long fermentation develops flavor and texture. Preheat the Dutch oven well for a perfect crust. Use parchment paper to transfer dough safely. Score the loaf to control expansion. Let bread cool completely before slicing to maintain crust crispness. Refrigerate dough up to 24 hours to slow fermentation if desired.

Nutrition

Keywords: no-knead bread, Dutch oven bread, artisan bread, crispy crust bread, easy homemade bread, no-knead artisan bread

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