Dutch Oven Crusty No-Knead Bread

Dutch Oven Crusty No-Knead Bread

When I discovered this Crusty No-Knead Bread recipe, I was immediately intrigued. Could it be true? A crusty, chewy bread you just mix up and bake? I’m happy to report that was years ago and I’m still baking this bread on a regular basis.

Soup’s Best Friend: No-Knead Crusty Bread in a Dutch Oven

Of course, if you don’t have time to let your bread rise, you could always try my family-favorite Peasant Bread! But the rise in this dutch oven crusty bread is SO worth it, making it delightfully light and chewy on the inside while browning nicely on the outside. Pair this lovely bread with a hearty soup or a warm winter casserole.

Note: Contains affiliate links, but I only share products I know you’ll love!

DUTCH OVEN CRUSTY NO-KNEAD BREAD

 

4 1/3 cups all-purpose flour
2 tsp. kosher salt
1 1/2 tsp. active dry yeast (I use quick-rise yeast)
2 1/4 cups warm water (110–115 degrees F.)
Butter, for slathering loaf

Instructions

In a large mixing bowl, whisk flour, salt and yeast until well combined.

Add warm water and stir until a rough dough forms; mixture will be super wet and very sticky to the touch.

Cover bowl tightly with plastic wrap and set dough aside in a warm place, eight to 16 hours until dough rises, bubbles and flattens out a bit on top.

Punch dough down. Generously flour a sheet of parchment paper. Transfer dough from bowl to parchment paper; with floured hands, shape dough into a ball, then sprinkle top lightly with flour. Lay a sheet of plastic wrap over dough and let rest 30 minutes.

Meanwhile, as dough begins its 30-minute rest, prepare a Dutch Oven by preheating oven to 450 degrees F. Place Dutch oven (with lid) into oven and let fully preheat for 30 minutes before baking bread.

Remove Dutch oven from oven. Uncover dough. Using parchment paper, carefully transfer dough into Dutch oven, keeping parchment paper beneath it. Cover Dutch oven with lid and return to oven.

Bake bread 50 minutes covered, then another 15-20 minutes uncovered until dough is baked through and golden brown on top.

Remove bread from oven and gently slather a bit of butter over the top of the loaf; cool bread before slicing.

Dutch Oven Crusty No-Knead Bread is the bread recipe you've been looking for!

Printable Recipe for Dutch Oven Crusty Bread:

DUTCH OVEN CRUSTY NO-KNEAD BREAD

This perfectly crusty no-knead bread is browned in a dutch oven and will be your soup's best friend!

Course Side Dish
Cuisine American
Keyword bread, no-knead

Ingredients

  • 4 1/3 cups all-purpose flour
  • 2 tsp. kosher salt
  • 1 1/2 tsp. active dry yeast I use quick-rise yeast
  • 2 1/4 cups warm water 110–115 degrees F.
  • Butter for slathering loaf

Instructions

  1. In a large mixing bowl, whisk flour, salt and yeast until well combined.
  2. Add warm water and stir until a rough dough forms; mixture will be super wet and very sticky to the touch.
  3. Cover bowl tightly with plastic wrap and set dough aside in a warm place, eight to 16 hours until dough rises, bubbles and flattens out a bit on top.
  4. Punch dough down. Generously flour a sheet of parchment paper. Transfer dough from bowl to parchment paper; with floured hands, shape dough into a ball, then sprinkle top lightly with flour. Lay a sheet of plastic wrap over dough and let rest 30 minutes.
  5. Meanwhile, as dough begins its 30-minute rest, prepare the Dutch oven by preheating oven to 450 degrees F. Place Dutch oven (with lid) into oven and let fully preheat for 30 minutes before baking bread.
  6. Remove Dutch oven from oven. Uncover dough. Using parchment paper, carefully transfer dough into Dutch oven, keeping parchment paper beneath it. Cover Dutch oven with lid and return to oven.
  7. Bake bread 50 minutes covered, then another 15-20 minutes uncovered until dough is baked through and golden brown on top.
  8. Remove bread from oven and gently slather a bit of butter over the top of the loaf; cool bread before slicing.

Let’s Get You Cookin,
Chef All

*This post was originally shared at Kansas Living Magazine dot com.

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

I’ve made this 2 times – both times the bread was so incredibly sticky and soft that there was no way it could be “punched down and shaped into a ball” it just oozed all over the place. I am NOT a bread maker – much to my dismay – so please tell me how to get this dough firmer – just add more flour? I did get it into my dutch oven and it baked ok – but wonder it if might have turned out better if it was firmer to begin with. All advice is most welcome! thank you….

Hi Susan – I’m so sorry! I’m just now seeing your comment – please, please forgive me for not getting back with you sooner. Also, forgive me, but I had to laugh (and it was a good belly laugh, too, fyi) at what your wrote….mainly because I could envision it perfectly from what you described – so sorry! And, yes, to get the dough firmer, you’d add a little more flour, but you don’t want to add TOO much as that can really affect the texture of the final product. You’d just want to add enough flour to make it a little easier to handle. I hope that helps! Also, if you haven’t tried it yet, give the Peasant Bread on my site a try – I make this recipe nearly every other week for my family and friends. It makes the best TOAST, too. Here’s the link: https://chefalli.com/2014/02/23/peasant-bread/
Your fan, Chef Alli

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