The ingredient list is accurate and matches a very popular simplified no-knead version. Below is the full, reliable method that produces a crispy crust and soft, airy interior.
The Best Dutch Oven Crusty Bread (No-Knead)
Ingredients
- 3 cups (360–375g) bread flour (or all-purpose flour)
- 1 tsp active dry yeast (or instant yeast)
- 1½ tsp salt
- 1½ cups (360ml) warm water (about 100–110°F / 38–43°C)
Instructions
- Mix the dough
In a large bowl, stir together the flour, yeast, and salt.
Pour in the warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. No need to knead — just make sure there are no dry patches of flour. - First rise
Cover the bowl tightly with plastic wrap or a lid.
Let it rise at room temperature for 8–18 hours (overnight is ideal). The dough should become bubbly, doubled in size, and look very wet and sticky. - Shape
Lightly flour a work surface or piece of parchment paper.
Turn the dough out and gently fold it over itself a couple of times to form a rough ball. Don’t knead it.
Place the dough seam-side down on the floured parchment or a floured towel. Cover loosely and let it rest for 30–60 minutes. - Preheat the Dutch oven
About 30 minutes before baking, place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C). - Bake
Carefully remove the hot Dutch oven.
Lift the dough (using the parchment as a sling if using it) and place it into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake another 15–20 minutes until the crust is deep golden brown. - Cool
Remove the bread from the pot and cool completely on a wire rack for at least 1 hour before slicing (this prevents a gummy texture).
Tips for Best Results
- Bread flour gives a chewier, better structure, but all-purpose works fine.
- Longer rise (12–18 hours) develops more flavor.
- If your kitchen is cold, the rise may take longer.
- For an even better crust, you can score the top of the dough with a sharp knife before baking.
- Store cooled bread in a paper bag or loosely wrapped at room temperature for 2–3 days.
This is a foolproof recipe that consistently produces bakery-style crusty bread with almost no effort. Enjoy!
