No-Knead Bread Recipe in Dutch Oven: Crusty Artisan Perfection
A crusty, no-knead artisan bread baked in a Dutch oven, ideal for dinners or gatherings.
Ingredients
- 3 cups all-purpose flour or bread flour
- 1 ½ tsp salt
- ¼ tsp instant yeast or active dry yeast
- 1 ½ cups lukewarm water about 100°F
- Optional: 1 tbsp whole wheat flour or rye flour for depth
- Optional: 1 tsp cornmeal or flour for dusting
Instructions
- Mix flour, salt, yeast, and water in a bowl until a shaggy dough forms.
- Cover and let rise at room temperature for 12-18 hours until bubbly.
- Gently shape into a ball on a floured surface; rest on parchment for 1-2 hours.
- Preheat oven to 450°F with a Dutch oven inside for 45 minutes.
- Place dough in hot Dutch oven; cover and bake 30 minutes, then uncover and bake 15-20 minutes.
- Cool on a rack for 1 hour before slicing; serve.
Notes
- Use lukewarm water for proper yeast activation.
- Preheat Dutch oven fully for best crust.
- Handle dough gently to keep air bubbles.
- Serve with butter, soup, or cheese.