Easy No-Knead Artisan Dutch Oven Bread
Create bakery-quality artisan bread at home with this foolproof no-knead recipe baked in a Dutch oven. The long fermentation develops complex flavor and a crispy, golden crust with a soft, airy crumb.
Ingredients
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 1.5 cups warm water about 100-110°F
- 1.5 tsp kosher salt fine grain
- 0.25 tsp instant yeast or active dry yeast
Notes
Storage: Keep at room temperature in a paper bag for 2-3 days, or wrap in foil for up to 5 days. For longer storage, slice and freeze in airtight bags for up to 3 months. Make-ahead: The dough can be refrigerated for up to 3 days before baking - just let it come to room temperature for 1 hour before baking. Variations: Add 2 tablespoons of herbs, 1/2 cup of shredded cheese, or 1/4 cup of seeds during the initial mixing. For a sourdough flavor, extend the first rise to 24 hours in a cooler spot (65-70°F).