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Crusty No Knead Dutch Oven Bread Recipe – easy to make with just a few basic ingredients, no special equipment. Let to rise overnight and baked in a Dutch oven. The perfect homemade bread, a foolproof recipe.
Looking for a crusty homemade bread recipe for your favorite soup? This goes well with my popular Lentil Potato Soup and this hearty Keto Cabbage Soup.
Finally sharing my favorite recipe and tips to make the best Crusty No Knead Dutch Oven Bread.
Weather has been freezing and unpleasant around here this week. I did a lot of cooking, while staying inside.
Some hearty soups and slow cooker meals that perfectly go together with this Dutch oven bread.
I usually make this bread when I know I don’t have any store bought bread and I won’t be able to go shopping in the morning, but still want to make sure I have bread in the house.
It is so good, crusty and delicious, while still warm.
What ingredients do I need to make this No Knead Dutch Oven Bread Recipe?
Note: This is an overview of the recipe. See recipe card below this post for ingredient quantities and full instructions.
- all-purpose flour
- dry yeast (instant yeast, even rapid rise yeast will work, rising time will be 7-8 hours, instead of 12)
- salt
- warm water (115 F)
How long does it take to make this Crusty No Knead Bread Recipe?
This Dutch oven bread takes 5 minutes to make, but it reuires 10-12 hours rising time, preferably overnight. Keep this in mind, if you decide to bake the bread and get excited, but have missed the longer rising time step.
It also takes about 1 hour to bake the bread in the oven.
Do you need a Dutch oven to bake this No Knead Bread?
While Dutch oven works best and the recipe is called “Dutch Oven Bread”, you can still make thisCrusty No Knead Dutch Oven Bread Recipe if you don’t have one.
Make sure you have a pot or baking dish that will fit the dough and is oven safe up to 450 F. Also having a lid is recommended.
What kind of flour to use?
All-purpose flour works great in the recipe. If you’d like to take a step further, you can use bleached or even bread flour.
If you happen to have only unbleached flour, it will work, too.
What type of yeast shall I use to make Crusty No Knead Bread ?
I recommend using dry yeast like Red Star or Fishermans.
Rapid rise yeast works as well, the bread will rise in 7-8 hours, instead of 10-12.
I have not tested the recipe with live yeast, but if you do the correct conversions, I’m pretty confident it will work.
How do you make No Knead Bread?
- Stir all ingredients in a bowl. Do not knead.
- Cover with plastic wrap.
- Let it stand at room temperature for 10-12 hours to rise.
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Place a dutch oven (any Dutch Oven a size from 4 Qt to 6 Qt will work) with the lid on (lid and knob have to be heat proof) and preheat at 450 F for 30 minutes.
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In the mean time transfer the dough to a floured surface and gather into a ball. Place on a large piece of parchment paper.
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Carefully take the Dutch oven out of the oven and remove the lid. Transfer the dough with the parchment paper to the Dutch oven. Cover with the lid and bake for 30 minutes.
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Remove the lid, continue baking for 30 more minutes. Take out of the oven and let the bread cool inside the Dutch oven for 15 minutes, then carefully remove and cool to room temperature. Slice.
Can you freeze the no-knead bread dough or refrigerate it?
Both freezing and refrigerating are an option, but I wouldn’t do it, because it will affect raising time. If you decide to refrigerate the no-knead bread dough overnight, the dough might rise to some point, but you still have to take it out at room temperature so it can bubble and double its size.
To freeze this Dutch oven bread dough, freeze it in a zip lock bag right after you stir it. Then take out to room temperature and let it defrost and rise for up to 15 hours.
What to serve this Dutch Oven Bread with?
Crusty No Knead Dutch Oven Bread Recipe
Ingredients
- 3 cups of all-purpose flour
- 1 tsp salt
- 1 tsp dry yeast
- 1 1/2 cups warm water, 115 F
- corn meal or extra flour
Video
Instructions
- In a bowl combine flour, salt and yeast.
- Pour the warm water over the flour mixture and using a wooden spoon stir to form a dough.
- Cover and let the dough rise to double its size for 10-12 hours.
- Place a dutch oven (any Dutch Oven a size from 4 Qt to 6 Qt will work) with the lid on (lid and knob have to be heat proof) and preheat at 450 F for 30 minutes.
- In the mean time transfer the dough to a floured surface and gather into a ball. Place on a large piece of parchment paper.
- Carefully take the Dutch oven out of the oven and remove the lid. Transfer the dough with the parchment paper to the Dutch oven. Cover with the lid and bake for 30 minutes.
- Remove the lid, continue baking for 30 more minutes. Take out of the oven and let the bread cool inside the Dutch oven for 15 minutes, then carefully remove and cool to room temperature. Slice and enjoy.
- Store bread in a paper bag for 2 days at room temperature.
Notes
- Recipe adapted from a cookbook. Sources point that the original recipe was created by Mark Bittman. The recipe became very popular in 2020-2021.
- Can you speed up the rising process? While the slow rising of the dough is the most important step in the recipe, you can certainly speed it up. Place in a proofing box or warm oven or try using instant yeast.
- Do I need a Dutch oven, or can I use any other baking dish? You can use any oven safe pot (cast iron or ceramic), that has an oven save lid. Using a Dutch oven is best, because it holds the heat well and creates steam, which is important for developing a nice crust.
- Developing a crispy crust – for thick and crispy crust, make sure to preheat the Dutch oven for at least 30 minutes before baking. You can remove the lid during the last 10-15 minutes of baking to allow the crust to brown and crisp up further.
- Is it possible that I refrigerate the dough? Yes, covered for up to 24 hours. Bring to room temperature, before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Can it be left out longer than 12 hours? New to the bread game. Lol.
No, longer than 12 hours will create a weird taste.
I posted my comment yesterday but now I don’t see it here. I am using active dry yeast that calls for the yeast to be activated before being added to the recipe. How does this work with this recipe? I saw someone else mention using active dry yeast and you said it is exactly the same. Can you please advise?
Hi,
for some reason I don’t see the comment. Dry active yeast is the same and no, you don’t need to activate it in this recipe, just use it following the instructions for making the bread.
I’m wondering, you want me to bake this bread for one hour on 450degree oven? I see I preheat the Dutch oven for 30 minutes before adding dough. Do I turn down the temp to bake the bread?
I usually don’t turn the temperature down, but you can turn it to 400F. Don’t worry, the bread will not burn.
Hi Mira,
I am wondering since the oven is at 450F for an hour, is the oven rack in the center or lower?
Thanks for the recipe.
Hi Connie, it takes between 45 and 60 minutes, depending on the oven and desired browning. I’ve never had the rack in the middle lower, when I make this bread in the USA, but when I’ve baked it in Europe, (my oven is different) and the rack has slightly lowered (deformed).
I have made this bread twice. It turned out very nicely. However, I don’t understand turning it out of the bowl onto a floured surface and then shaping it into a ball? After the dough has more than doubled in size and I try to manipulate it into a ball, all the bubbles have gone and the size is back to the size it was just after mixing. My finished loaf does not have a lot of air spaces.
I really want to make this. Sounds wonderful and easy. I am not sure what to cook this in. I have a Dutch oven but it has silicone handles on pot and lid. Not sure if it can take the 450. This maybe a dumb question but could I cook in a stainless soup pot with a glass lid? Do you think I could grease the sides of the pan?
Hi,
Yes, you can cook it in a stainless steel pot, but I’m concerned with the glass lid. Not sure if it is going to take that high of a temperature. Do you have a stainless steel lid?
Hi, made this bread this morning and it was delicious, crusty on the outside moist and full of bubbles on the inside. My only problem was that the bottom of the loaf was quite hard/chewey and difficult to cut. Any recommendations on how to get the bottom to come out like the rest of the loaf? Thanks!
Oh goodness! Both a blessing and a curse!
Such an incredibly easy recipe!
Such delightfully delicious bread!
Watch out waistline!!
I just finished up eating a slice of this new to me recipe. It’s probably one of the better ones I have tried but I still can’t get the bottom crust to not be like a brick😳.I even shortened the cooking time by 15 mins during the uncovered time in the oven. How can I improve this? Any help is appreciated.
Hi Tracy,
I’m not sure what the type of oven and Dutch Oven you use are, but you can try lowering the temperature to 400 F, also move the oven rack higher, so the baking dish is further away from the heat. Also remember, that this is a no knead crusty bread and the crust is thick, but it should be edible, not unpleasant to eat. Let me know, if you make any changes and how it turns.
EASIEST, most delicious bread recipe! I used instant yeast, let it rise the 12 hours and baked it exactly as directions instructed. It had the wonderful airpockets, tender bread and the right amount of crustiness! If anyone has used whole wheat flour, please let me know. Thanks for a great foolproof recipe!