Description
This Dutch Oven No-Knead Crusty Bread is a delightful addition to any meal. With its crispy crust and soft interior, it’s easy to prepare and perfect for enjoying alongside your favorite stews and soups.
Ingredients
Scale
- 1 1/2 cups warm water (about 100 degrees f)
- 1 packet yeast (active dry, instant, or quick rise- 2.25 teaspoons)
- 1 ½ teaspoons fine grain salt (preferably not iodized, see notes, you can up the amount to 2 teaspoons if you like things really salty!)
- 3 1/4 cups all-purpose flour or bread flour, more if needed to get correct consistency, plus more for dusting (i use king arthur ap flour – other flours may yield different results)
Instructions
- In a large bowl, combine warm water, yeast, and fine grain salt until dissolved.
- Add flour to the mixture all at once and stir until a sticky dough forms, ensuring everything is wet.
- Cover the bowl with a kitchen towel and let the dough rise for 2-3 hours in a warm location until it has doubled in size.
- Decide whether to bake immediately or refrigerate the dough for later.
- Preheat your oven to 450°F, placing a Dutch oven with its lid inside to heat up.
- Scrape the dough onto a floured piece of parchment paper, shaping it into a loaf.
- Flip the loaf so the floured side is facing up, adjusting its shape as needed.
- Cut slits in the top of the loaf if desired.
- Carefully place the dough into the preheated Dutch oven using the parchment paper.
- Cover and bake for 35-40 minutes, then remove the lid and bake until golden brown. Cool before slicing.
Notes
For best results, ensure your flour is not clumpy before adding it to the mix.
Use parchment paper to make transferring the bread easier.
Let the bread cool completely before slicing to maintain its structure.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 240mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg