Easy Crispy No-Knead Artisan Bread Recipe Perfect for Dutch Oven Baking
This easy crispy no-knead artisan bread recipe delivers a golden, crackling crust and soft, airy crumb using simple ingredients and a Dutch oven baking method. Perfect for weekend baking with minimal active work.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 12 to 18 hours 1 hour 15 minutes (including rise and baking time)
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 3 cups (360 g) all-purpose flour
- 1½ cups (355 ml) warm water (about 100°F/38°C)
- 1 teaspoon instant yeast
- 1½ teaspoons salt
- Optional: cornmeal or flour for dusting
Instructions
- Mix the dry ingredients: In a large bowl, whisk together 3 cups (360 g) of all-purpose flour, 1 teaspoon of instant yeast, and 1½ teaspoons of salt until evenly combined (about 2 minutes).
- Add the water: Pour in 1½ cups (355 ml) of warm water (around 100°F/38°C). Stir gently with a wooden spoon or spatula until a shaggy, sticky dough forms (about 3 minutes).
- Cover and let rise: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Leave the dough at room temperature (about 70°F/21°C) for 12 to 18 hours until it bubbles and doubles in size.
- Preheat your oven and Dutch oven: About 30 minutes before baking, place your empty Dutch oven (with lid) into the oven and preheat to 450°F (232°C).
- Shape the dough: Lightly flour a clean surface and your hands. Gently turn the dough out onto it. Fold the dough over itself a couple of times to form a rough ball without overworking it.
- Prepare for baking: Place the dough seam-side down on a piece of parchment paper dusted with flour or cornmeal.
- Bake: Carefully remove the preheated Dutch oven from the oven. Using the parchment paper, lift the dough and lower it into the pot. Cover with the lid and bake for 30 minutes.
- Finish baking: Remove the lid and bake for another 15-20 minutes until the crust is deeply golden and crisp.
- Cool: Lift the bread out onto a wire rack and let it cool for at least an hour before slicing.
Notes
Use instant yeast for convenience or proof active dry yeast before use. Preheat the Dutch oven thoroughly for best crust. The dough should be sticky and loose; avoid adding extra flour. Let bread cool completely before slicing to set the crumb. If crust browns too fast, tent with foil for last 10 minutes. Store wrapped in a towel at room temperature up to 2 days or freeze sliced bread for longer storage.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 150
- Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
Keywords: no-knead bread, artisan bread, Dutch oven bread, crispy crust bread, easy bread recipe, homemade bread, weekend baking