No Knead Dutch Oven Crusty Bread

This dutch oven crusty bread is soft and moist, with a chewy and crispy outside, just like what you’d get at a french bakery.

Okay friends, this may be some of the best bread I’ve ever made. And not only that, it is definitely the very easiest bread I have ever made, by far. If you’re scared to work with yeast, or if you haven’t had good results with bread in the past, this is definitely the recipe for you! It literally has maybe 10 minutes tops of active time, and turns out perfectly with basically no effort on your part. I’ve been really intrigued by dutch oven breads for a while now, and once I finally gave this dutch oven crusty bread a try, I was shocked that I had waited so long to try something so delicious!

It’s really as simple as stirring a few basic ingredients together, letting the dough sit for 12-18 hours, then shaping it into a ball and baking it. Easy peasy. The dutch oven provides the perfect environment for baking and gives the bread the most delicious and perfect crust. The inside of the loaf is soft and moist, and the outside is chewy and crispy, just like what you’d get at a french bakery. I don’t think I’ve ever baked a more beautiful, perfect loaf! This is definitely a must try recipe!

No Knead Dutch Oven Crusty Bread

3 cups flour
2 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large bowl, whisk together the flour, salt, and yeast. Add the water and stir until a soft and sticky dough forms. Cover and let rest 12-18 hours. After the dough has rested, preheat the oven to 450 with a dutch oven inside. When the oven has heated, heavily flour your hands and your work surface and shape the dough into a ball. Place the ball of dough into the preheated dutch oven, cover, and return it to the oven. Bake 30 minutes, then remove the lid and bake 15-20 minutes more, or until golden brown. Enjoy!

adapted slightly from Jo Cooks

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  1. No, I found that by flouring the ball of dough, it didn't stick to the bottom of the dutch oven. If you're concerned about sticking, you could place the dough on a sheet of parchment paper before you place it in the dutch oven.

  2. I tried this for the FIRST time and mine didn't turn out at all. Problem being, I ran out of time, could only let it rest and rise for about 9 hours. Don't know if it would have done okay if I had left it that long but when I went to cut it after baking, it was so dense and dark looking on the inside – I'll just have to toss it. I'll try again.

  3. Can this recipe be doubled for a larger loaf? And I assume I could use or add other types of flour i.e., whole wheat or rye?

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