Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for up to half of the all-purpose flour to add a nutty flavor and boost the fiber content. Keep in mind the texture will be denser and may require slightly more water.

What if I don’t have a Dutch oven?

While a Dutch oven is ideal for this recipe due to its ability to trap steam, you can use any oven-safe pot with a tight-fitting lid. Alternatively, place a tray of hot water on the lower rack of your oven to simulate a steamy environment.

How do I know if the dough has risen enough?

The dough should double in size and be bubbly on the surface. It will look loose and jiggly—this is completely normal. The longer the rise (up to 24 hours), the more flavor develops.

Easy, No Knead Dutch Oven Crusty Bread

Description

This No Knead Dutch Oven Crusty Bread is a foolproof artisan loaf with a golden crust and soft, airy interior. With only four ingredients and zero kneading, it’s the perfect recipe for beginner bakers looking for quick, satisfying, and homemade bread.

Ingredients

Scale

3 cups all-purpose flour
2–3 teaspoons kosher salt
½ teaspoon dry yeast (active or highly active dry yeast recommended)
1½ cups lukewarm water

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Instructions

Mix the Dough: In a large bowl, stir together the flour, salt, and yeast using a wooden spoon. Pour in the lukewarm water and continue stirring until the mixture forms a shaggy, sticky dough. The dough will look rough and somewhat wet—this is exactly what you want.
Let it Rise: Cover the bowl tightly with plastic wrap and set it in a warm area of your home. Let the dough rest undisturbed for 8 to 24 hours. During this time, it will double in size and become bubbly and soft.
Preheat the Oven: About 90 minutes before baking, preheat your oven to 450°F (230°C). Place your Dutch oven, without the lid, into the hot oven for 30 minutes to preheat fully.
Shape the Dough: While the Dutch oven is heating, turn the dough out onto a well-floured surface. With floured hands, gently shape the dough into a round loaf. It will be sticky—use flour sparingly but enough to manage the shaping process. Loosely cover the dough with plastic wrap and let it rest.
Bake the Bread: When the Dutch oven is hot, remove it carefully and place the shaped dough onto a sheet of parchment paper. Lower the parchment and dough into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 7 to 15 minutes until the crust is deep golden brown.
Cool and Serve: Take the bread out of the Dutch oven and place it on a wire rack or cutting board to cool for at least 15 minutes before slicing. This resting time helps the interior finish setting.

Notes

For a more rustic flavor, allow the dough to ferment closer to 24 hours.
Add-ins like rosemary, shredded cheddar, or roasted garlic can be stirred in at the beginning of the process.
If your oven tends to run hot, keep a close eye on the bread after removing the lid to prevent over-browning.
Use a sharp serrated knife when slicing to preserve the structure of the airy interior.

Prep Time: 5 minutes (plus 8–24 hour rise)
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American, Rustic

Nutrition

Serving Size: 1 slice (1/8 loaf)
Calories: 160
Sugar: 0g
Sodium: 290mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg