No-Knead Dutch Oven Crusty Country Bread

Four pantry ingredients stirred together in 5 minutes with a wooden spoon, fermented overnight on the counter, and baked in a covered 5.5-quart Dutch oven that traps steam for a blistered crust.

By OnMyKitchen · 60 mins total (15 mins prep · 45 mins cook) · Yield: 8 servings

No-Knead Dutch Oven Crusty Country Bread — weeknight recipe
No-Knead Dutch Oven Crusty Country Bread: Compiled from standard cooking technique (read the editorial policy).
Servings:

Ingredients (8 Servings)

Suggested Cookware

Estimated per serving: 210 kcal · 7g protein · 43g carbs · 1g fat

Method (60 Mins Total)

  1. 1. Stir Flour, Salt, Yeast & Water in a Bowl (No Kneading)

    Whisk together the flour, kosher salt, and instant yeast in a large bowl. Pour in the lukewarm water and stir with a wooden spoon or dough whisk for 90 seconds, until no dry flour remains. Cover the bowl and rest it on the counter for 12 to 18 hours, until bubbly and doubled.

  2. 2. Shape into a Tight Round & Preheat the Dutch Oven to 450°F

    Fold the dough over itself four times on a lightly floured counter to form a taut ball, and place it on a sheet of parchment paper. Meanwhile, place a covered 5.5-quart Dutch oven in the oven and preheat to 450°F for 30 minutes.

  3. 3. Bake 25 Minutes Covered, Then 20 Minutes Uncovered

    Score the top of the dough with a sharp knife, lift it by the parchment corners into the hot Dutch oven, and put the lid on. Bake 25 minutes covered, then remove the lid and bake 20 minutes uncovered, until deep chestnut brown. Cool on a wire rack for 45 minutes before slicing.

    Tip: If your oven runs hot on the bottom, slide an empty sheet pan onto the rack beneath the Dutch oven.

Cooking Tips

  • Home ovens vent steam. A heavy covered pot holds the dough’s own moisture around the loaf, which helps the crust blister and the loaf rise.
  • A long, slow room-temperature rise (12 to 18 hours) with a small amount of yeast builds flavor without kneading.
  • If the bottom of the loaf darkens too quickly, slide an empty rimmed baking sheet onto the rack below the pot.
  • Let the loaf cool on a wire rack before slicing. The crumb is still setting while it is hot.

Variations

Stand mixer

Mix the dough with a stand mixer and dough hook on low speed for about 3 minutes instead of stirring by hand.

This recipe is compiled from standard cooking technique and has not been lab-tested by OnMyKitchen. Nutrition figures are estimates.

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Related Technique Guides

Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For?
Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For? Use a bare cast-iron skillet for dry, high-heat cooking and fast evaporation, such as chicken thighs, salmon, steaks, and fried eggs. Use an enameled Dutch oven for simmering acidic liquids such as tomatoes, wine, and lemon, for covered braising, and for baking crusty bread.

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