Easy No-Knead Artisan Dutch Oven Crusty Bread
This foolproof recipe creates a bakery-quality loaf with a crispy, golden crust and a soft, airy interior using just 4 ingredients and no kneading. The long fermentation time develops deep flavor while the Dutch oven creates the perfect steamy environment for professional results.
Ingredients
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 1 tsp kosher salt fine grain
- 1/2 tsp instant yeast or active dry yeast
- 1.5 cups warm water about 105-110°F
Notes
Storage: Keep at room temperature in a paper bag for 2 days or in a bread box for up to 4 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 1/2 cup of mix-ins like shredded cheese, herbs, or seeds during the initial mixing. For a sourdough flavor, use bread flour and extend the first rise to 24 hours in a cooler spot. Serving: Perfect alongside soups and stews, or make sandwiches with the thick slices. The crust stays crispy if you reheat slices in a 350°F oven for 5 minutes.