No-Knead Dutch Oven Crusty Bread
A magical recipe for a crusty loaf of bread with minimal effort, featuring a crispy exterior and soft, airy interior.
Ingredients
Main ingredients
- 3 cups all-purpose flour You can substitute with whole wheat flour.
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast Active dry yeast works as a substitute; allow extra time for proofing.
- 1 1/2 cups warm water
Instructions
Preparation
- In a large mixing bowl, combine the flour, salt, and yeast.
- Pour in the warm water and mix everything together until well combined. Don’t worry about lumps; a little bit of roughness is just fine.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for about 12-18 hours.
Baking
- Preheat your Dutch oven to 450°F (230°C).
- Lightly flour a clean surface and fold the dough a few times, shaping it into a ball.
- Transfer the dough onto parchment paper and carefully place it into the preheated Dutch oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until it’s beautifully golden brown.
- Allow the bread to cool on a wire rack before slicing.
Notes
Store leftovers tightly wrapped at room temperature for up to three days or freeze for longer storage. To reheat, toast or place in the oven.