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Crispy Dutch Oven No-Knead Artisan Bread

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A simple no-knead artisan bread recipe baked in a Dutch oven for a perfect crispy crust and airy crumb. Minimal hands-on time with pantry staple ingredients.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 ½ cups (360ml) warm water (about 100°F/38°C)
  • 1 teaspoon active dry yeast
  • 1 ¼ teaspoons salt
  • Optional: up to ½ cup (60g) whole wheat flour (to replace part of all-purpose flour)
  • Optional: cornmeal or semolina for dusting

Instructions

  1. Mix the Dough (5 minutes): In a mixing bowl, combine flour, yeast, and salt. Pour in warm water and stir with a wooden spoon until a shaggy, sticky dough forms.
  2. First Rise (12-18 hours): Cover the bowl with a damp towel or plastic wrap and let rest at room temperature until doubled and bubbly.
  3. Shape the Dough (10 minutes): Lightly flour hands and surface, scrape dough out, fold over itself into a rough ball without kneading.
  4. Second Rise (1-2 hours): Place dough seam-side down on parchment paper, cover, and let rise until nearly doubled and springs back slowly when poked.
  5. Preheat Oven and Dutch Oven (30 minutes): Place empty Dutch oven with lid in oven and preheat to 450°F (232°C).
  6. Bake the Bread (30-40 minutes): Remove Dutch oven carefully, place dough with parchment inside, cover and bake 30 minutes. Remove lid and bake 10-15 minutes more to brown crust.
  7. Cool Completely: Transfer bread to wire rack and cool at least 1 hour before slicing.

Notes

Do not skip preheating the Dutch oven to ensure a crispy crust. Wet hands when shaping dough to prevent sticking without adding extra flour. Cool bread completely before slicing to avoid gummy texture. Use a kitchen scale for best results. Dough can be refrigerated up to 24 hours after mixing.

Nutrition

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

Find it online: https://elaraeats.com/crispy-dutch-oven-no-knead-artisan-bread-recipe-easy-homemade-perfect-crust/