No-Knead Dutch Oven Crusty Bread Made Simple and Delicious

This No-Knead Dutch Oven Crusty Bread recipe offers a simple way to achieve a golden crust and airy interior without extensive kneading.

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Prep Time 15

Cook Time 45

Resting Time 1 30

Total Time 2 30

Servings: 8 slices

Course: Dinner

Cuisine: Baking

Calories: 120

For the Dough

3 cups All-Purpose Flour Can substitute with bread flour for a chewier texture
1 teaspoon Kosher Salt Switch to table salt by reducing the amount slightly
1/4 teaspoon Dry Yeast Ensure it's fresh, can use active dry or highly active dry
1 1/2 cups Lukewarm Water Aim for around 110°F

Step-by-Step Instructions

In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1/4 teaspoon of dry yeast. Stir thoroughly to ensure even distribution.
Pour in 1 1/2 cups of lukewarm water into the dry mixture, stirring until it becomes a shaggy, cohesive dough.
Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 8 to 24 hours.
About 1.5 hours before baking, preheat your oven to 450°F with the Dutch oven inside.
Carefully turn the risen dough onto a floured surface and shape it gently into a ball.
Cover the shaped dough loosely with plastic wrap and allow it to rest for about 30-45 minutes.
Remove the hot Dutch oven from the oven, place parchment paper inside, and flip the dough onto it.
Cover the Dutch oven with its lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake uncovered for an additional 7-15 minutes until golden.
Transfer the bread to a wire rack to cool slightly before slicing.

Serving: 1sliceCalories: 120kcalCarbohydrates: 24gProtein: 3gFat: 0.5gSodium: 180mgPotassium: 50mgFiber: 1gCalcium: 10mgIron: 1mg

For best results, ensure the dough rises in a warm environment and preheat the Dutch oven thoroughly to achieve a crusty texture.

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