Crusty No Knead Dutch Oven Bread Recipe
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.
Servings: 1 loaf
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
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.
Video
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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
Calories: 1378kcal | Carbohydrates: 287g | Protein: 40g | Fat: 3g | Sodium: 2335mg | Potassium: 439mg | Fiber: 11g | Sugar: 1g | Calcium: 56mg | Iron: 17.4mg
