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If you’re looking for a straightforward method to bake your own artisan bread, this Dutch Oven No Knead Crusty Bread is just the recipe you need. With minimal active work and no kneading required, you’ll have a perfectly crusty loaf in just under three hours.
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- Cuisine: Artisan Baking
- Prep Time: 5 minutes
- Cook Time: 45-50 minutes
- Total Time: 3 hours
- Servings: 1 loaf
Why You’ll Love This Recipe
- No kneading required, saving you time and effort.
- The texture is perfectly crusty with a soft interior.
- Simple ingredients, likely already in your pantry.
Ingredients
- 1 1/2 cups warm water (about 100 degrees F): Ensures yeast activation for proper rise.
- 1 packet yeast (active dry, instant, or quick rise – 2.25 teaspoons): Provides the leavening; any type can be used interchangeably here.
- 1 ½ teaspoons fine grain salt: Enhances flavor and controls yeast activity.
- 3 1/4 cups all-purpose flour: Forms the base structure of the bread, resulting in a chewy texture.
How to Make It
Step 1: Combine the Ingredients
In a large bowl, mix 1 1/2 cups of warm water with 1 packet of yeast and 1 ½ teaspoons of salt. Stir until they are either fully or mostly dissolved. Using a whisk can be helpful here to ensure even distribution.
Step 2: Form the Dough
Immediately add 3 1/4 cups of all-purpose flour to the bowl. Stir until a sticky dough forms. It doesn’t need to be smooth; focus on ensuring all flour is thoroughly moistened. Adjust texture by adding small amounts of flour or water until it resembles a shaggy mass.
Step 3: Let Dough Rise
Cover the bowl with a kitchen towel and allow it to rise in a warm place for 2-3 hours until the dough has doubled in size. If your kitchen is chilly, an oven lightly warmed and then turned off can serve as a perfect spot for rising.
Step 4: Preheat the Dutch Oven
About 30 minutes before baking, preheat your oven to 450 degrees F. Place your Dutch oven, with its lid on, inside the oven as it preheats to ensure it becomes thoroughly heated when transferring the dough.
Step 5: Shape the Dough
Transfer the dough onto a floured parchment paper. Gently shape it into a loaf by folding the edges over gently. Use a spatula if needed. Place the loaf’s floured side on top as you center it on the parchment.
Step 6: Bake the Bread
Remove the preheated Dutch oven from the oven and carefully place the dough inside by lifting the parchment paper. Cover with the lid and bake at 450 degrees F for 35 minutes. Then, remove the lid and bake an additional 5-10 minutes to achieve a deep golden color.
Recipe FAQs
Can I substitute whole wheat flour in this recipe?
Yes, you can replace up to half of the all-purpose flour with whole wheat flour for a slightly denser loaf. Keep an eye on the dough’s texture and adjust water as needed.
How do I store leftover bread?
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze slices individually wrapped for easy defrosting.
What if I don’t have a Dutch oven?
You can use any heavy-bottomed oven-safe pot with a lid as a substitute. Ensure it can withstand the high baking temperatures required for this recipe.
