Easy No-Knead Artisan Dutch Oven Bread
This incredibly simple, no-knead bread yields a crispy, golden crust and a soft, airy interior with just four basic ingredients. Baking in a preheated Dutch oven creates a steamy environment for a perfect artisan-style loaf, making it ideal for beginners and busy bakers.
Ingredients
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 1 1/2 tsp kosher salt or fine sea salt
- 1/2 tsp instant yeast or active dry yeast
- 1 1/2 cups warm water about 105°F (40°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, wrap tightly in plastic wrap and freeze for up to 3 months. Reheat in a 350°F (175°C) oven for 10-15 minutes to refresh the crust.
Make-Ahead: The dough can be prepared and left to rise in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for 30 minutes before shaping and baking.
Variations: Add 1 cup of mix-ins like shredded cheese, chopped herbs, or seeds during the initial mixing. For a whole wheat loaf, substitute up to 1 cup of the all-purpose flour with whole wheat flour. For a sourdough flavor, use 1/4 cup of active sourdough starter in place of the yeast and adjust water/flour as needed.
Serving: Excellent for sandwiches, toast, or simply served warm with butter or olive oil.