Easy No-Knead Artisan Dutch Oven Bread
This simple, foolproof recipe creates a stunning, crusty loaf with a chewy, open crumb using just a few pantry staples and a Dutch oven. The long, hands-off rise develops incredible flavor with minimal effort.
Ingredients
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 1.5 teaspoons kosher salt or 1.5 tsp fine sea salt
- 0.25 teaspoon instant yeast or active dry yeast
- 1.5 cups warm water about 100-110°F (38-43°C)
Notes
Storage: Store the cooled bread in a paper bag or bread box at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Reheat frozen slices in a toaster or oven. Make-Ahead: The dough can be refrigerated for up to 3 days before baking; let it come to room temperature for 30 minutes before shaping. Variations: Add 1-2 tablespoons of seeds (sesame, poppy, sunflower) or herbs (rosemary, thyme) to the dry ingredients. For a more rustic flavor, use bread flour instead of all-purpose. Ensure your yeast is fresh for the best rise.