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Easiest No-Knead Dutch Oven Artisan Bread

Cross-section view showing the open, airy crumb structure of a homemade loaf of bread.
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You can make this crusty artisan bread with minimal effort. This no-knead recipe results in a loaf with a crisp exterior and a soft interior, perfect for serving with soup or butter.

Ingredients

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  • 3 cups all-purpose or bread flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups cool water
  • Optional: 1 teaspoon dried herbs (like rosemary or thyme) for variation
  • Optional: 1/4 cup grated Parmesan cheese for variation

Instructions

  1. In a large bowl, whisk together the flour, salt, and instant yeast. If using herbs or cheese for a variation, mix them in now.
  2. Pour in the cool water and mix with a wooden spoon until just combined. The dough will be shaggy and sticky; do not overmix.
  3. Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 12 to 18 hours. This long, slow rise develops the flavor.
  4. About 30 minutes before baking, place a 5- to 6-quart Dutch oven, with the lid on, into your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  5. Carefully remove the hot Dutch oven from the oven. Gently scrape the dough out of the bowl onto a piece of parchment paper.
  6. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover with the lid.
  7. Bake for 30 minutes with the lid on.
  8. Remove the lid and continue baking for another 10 to 15 minutes, or until the crust is deep golden brown.
  9. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • For the best results, use cool water, not warm water, to control the long fermentation time.
  • You can substitute bread flour for all-purpose flour for a slightly chewier crust.
  • This recipe is excellent for beginners learning yeast bread basics.

Nutrition

Find it online: https://devourdish.com/easy-no-knead-dutch-oven-artisan-bread/