Dutch Oven No Knead Bread (with Perfect Crusty Crust!) Recipe

I perfected a No Knead Bread baked in a Dutch oven that comes out perfectly crusty in under three hours with just five minutes of prep, and I’m excited to share the simple recipe.

I still get a little giddy when I crack open a loaf of my Dutch Oven No Knead Bread with Perfect Crusty Crust. I never expected anything this bold from just all-purpose flour and fine sea salt, yet the loaf sings when you slice it.

I want you to wonder how something so plain can taste so deep, and maybe even try it tonight because curiosity beats patience sometimes. I’ll admit I mess up the best ones, and those flaws somehow make the bread more interesting, not less.

If you love texture and a tiny bit of drama, this is the recipe that hooks you.

Why I Like this Recipe

– I love the crackly crust and the soft, a little chewy inside, its exactly what I want from homemade bread.
– I like that it hardly needs any babysitting, I can start it then get on with other stuff and still end up with a bakery like loaf.
– I love the smell that takes over the whole house, makes everything feel cozy and people always sneak a slice.
– I like how forgiving it is, even when I mess up timing or shaping it still turns out great so I dont stress.

Ingredients

• Main source of carbs and some protein, gives structure and chew, not very high fiber
• Provides lift and airy texture, tiny protein content, makes bread taste slightly yeasty
• Enhances flavor, controls yeast activity, adds trace minerals, use sparingly
• Hydrates dough, activates yeast, affects crumb, plain and calorie free but vital
• Honestly adds richness and soft crumb, small healthy fats, helps browning and flavor
• Dusting for crust grip, adds crunch, little nutrition, gives a rustic finish
• Finishing with flaky salt or seeds adds texture and salty or nutty notes

Ingredient Quantities

• 3 cups (360 g) all-purpose flour, plus extra for dusting


• 1/4 teaspoon instant yeast (or active dry yeast)


• 1 1/4 teaspoons fine sea salt


• 1 5/8 cups (390 ml) water


• 1 tablespoon cornmeal or semolina for dusting the pot (optional)


• 1 tablespoon olive oil for greasing the Dutch oven (optional)


• 1/2 teaspoon flaky sea salt or 1 tablespoon mixed seeds for finishing (optional)

How to Make this

1. In a big bowl whisk together 3 cups (360 g) all purpose flour, 1/4 teaspoon yeast and 1 1/4 teaspoons fine sea salt until evenly mixed.

2. Add 1 5/8 cups (390 ml) warm water (about 105 to 115°F). If you used active dry yeast dissolve it in the water first and wait 3 to 5 minutes till foamy, if you used instant just pour and stir. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms — no kneading, really.

3. Scrape the dough into the bowl, cover with plastic wrap or a clean towel and let rise in a warm draft free spot until roughly doubled, about 1 to 1 1/2 hours if your water was warm and the room is cozy. Dont overthink it, just look for puffiness.

4. About 30 minutes before you plan to bake, place your Dutch oven with its lid in the oven and preheat to 450°F (232°C). Preheating the pot is the secret to that amazing crust.

5. Lightly flour your work surface and turn the dough out, folding the edges into the center a couple times to form a tight-ish round. Dust with extra flour as needed, but dont use too much.

6. Lay a sheet of parchment paper on a peel or rimmed baking sheet and sprinkle 1 tablespoon cornmeal or semolina on the paper if you want a textured bottom. Put the dough seam side down on the parchment, then score the top with a sharp knife or lame so it can expand.

7. Carefully remove the hot Dutch oven from the oven, brush the inside with 1 tablespoon olive oil if you like, then lower the dough on the parchment into the pot. Cover and return to the oven.

8. Bake covered at 450°F for 25 to 30 minutes, then remove the lid and bake another 8 to 15 minutes until the crust is deep golden and crackly.

9. Remove the loaf using the parchment, sprinkle with 1/2 teaspoon flaky sea salt or 1 tablespoon mixed seeds while still hot if you want a finishing touch, then cool on a wire rack at least 30 minutes before slicing so the crumb sets and the crust stays crisp.

Equipment Needed

1. Large mixing bowl
2. Wooden spoon or sturdy spatula
3. Measuring cups and spoons (and a kitchen scale if you like grams)
4. Plastic wrap or a clean kitchen towel
5. Dutch oven with lid (6 to 7 quart works well)
6. Rimmed baking sheet or pizza peel
7. Parchment paper
8. Sharp knife or lame for scoring, plus oven mitts and a wire cooling rack

FAQ

Dutch Oven No Knead Bread (with Perfect Crusty Crust!) Recipe Substitutions and Variations

• All-purpose flour (3 cups) -> Bread flour for a chewier, taller loaf, use same amount but you might need a tablespoon or two more water since it soaks up more, or swap up to half the AP with whole wheat for nuttier flavor but add 2-4 tbsp extra water and expect a denser crumb.
• 1/4 teaspoon instant yeast -> If you only have active dry, dissolve it in the recipe water first and it’s fine, same volume usually works; for a really different flavor use about 3/4 cup fed sourdough starter instead of the yeast but plan on much longer fermentation times.
• 1 1/4 teaspoons fine sea salt -> Use kosher salt but increase the volume (kosher flakes are bigger), about 1 1/2 to 2 tsp depending on brand, or use 1 1/4 tsp by weight if you can, Himalayan or table salt work too just adjust to taste.
• 1 tablespoon cornmeal or semolina for dusting -> Parchment paper, a dusting of all-purpose flour, or rice flour will all prevent sticking and give a smoother bottom, semolina gives the crunchiest texture though so if you want grit keep it.

Pro Tips

1. Proof active dry yeast first, dont skip that step if you used it. If it doesnt get foamy in a few minutes its dead and your dough wont rise right. I learned that the hard way.

2. Preheat your Dutch oven really well and use parchment to lower the dough in, it makes the transfer so much less stressful. No Dutch oven? A heavy roasting pan with a hot metal tray and a little steam will do a decent job.

3. Use as little extra flour as possible when shaping. Light dusting only, and use a couple gentle folds to build surface tension instead of pounding or kneading. If it sticks, wet your hands a little rather than dumping more flour on it.

4. Score with a very sharp blade and make confident, deepish cuts rather than lots of tiny ones, that helps the loaf open up and get a nicer ear. Let the loaf cool fully before slicing or the crumb will be gummy, and sprinkle flaky salt or seeds right out of the oven for the best finish.