Dutch Oven No Knead Bread (with Perfect Crusty Crust!) Recipe

I make Dutch Oven Bread that comes out perfectly crusty in under three hours with just five minutes of prep, and I’m about to share the one simple trick that makes it foolproof.

I still get a tiny thrill when the lid lifts and a perfect crust cracks open. My Dutch Oven No Knead Bread (with Perfect Crusty Crust!) feels like cheating because it only takes all purpose flour and lukewarm water to start, yet the result looks like something from a bakery.

It sits, transforms, then shouts at you with that blistered shell. As a fan of No Knead Bread and Dutch Oven Bread traditions Ive tried tweaks and failed gloriously, but the curious part is how small changes shift everything.

Try it once, youll start plotting every weekend.

Ingredients

• All purpose flour: Main structure and carbs, gives chewy crumb, doesnt have much fiber.
• Fine sea salt: Boosts flavor, regulates yeast activity, adds trace minerals but no calories.
• Instant dry yeast: Tiny living cells that ferment sugars, make bubbles, add tang and rise.
• Lukewarm water: Hydrates dough, activates yeast and controls texture, room temp or slightly warm.
• Extra flour or cornmeal for dusting: Prevents sticking, cornmeal adds crunch, flour keeps crust soft.
• Olive oil optional: Adds richness, softer crumb and subtle flavor, a slightly healthier fat choice.
• Coarse sea salt or sesame seeds: Topping adds crunch, salt sharpens flavor, sesame adds nuttiness.

Ingredient Quantities

• 3 cups (420 g) all purpose flour
• 1 1/4 teaspoons fine sea salt
• 1/4 teaspoon instant dry yeast
• 1 1/2 cups (360 ml) lukewarm water
• 1 to 2 tablespoons extra flour or cornmeal for dusting
• 1 tablespoon olive oil optional
• optional coarse sea salt or sesame seeds for sprinkling

How to Make this

1. In a large bowl whisk together 3 cups (420 g) all purpose flour, 1 1/4 teaspoons fine sea salt and 1/4 teaspoon instant dry yeast until evenly mixed.

2. Pour in 1 1/2 cups (360 ml) lukewarm water and 1 tablespoon olive oil if using, then stir with a wooden spoon or spatula until a shaggy, sticky dough forms, about 30 seconds. dont worry if it seems loose.

3. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm spot until roughly doubled and bubbly, about 1 to 1 1/2 hours. if your kitchen is cold put the bowl in the oven with just the light on.

4. Place your empty Dutch oven with its lid in the oven and preheat to 450°F (230°C) for at least 30 minutes while the dough finishes rising. this step is the secret to that perfect crust.

5. Lightly dust a sheet of parchment with 1 to 2 tablespoons extra flour or cornmeal, scrape the dough onto it, and fold the edges under a couple times to make a round loaf. dont overwork it, you want air pockets to stay.

6. Let the shaped dough rest on the parchment, covered with a towel, for 30 to 45 minutes while the pot finishes heating. this gives a short final rise and makes handling easier.

7. Score the top with a sharp knife or lame to let steam escape, sprinkle optional coarse sea salt or sesame seeds now if you want, then carefully transfer the dough on the parchment into the hot Dutch oven.

8. Cover and bake 30 minutes, then remove the lid and bake another 10 to 20 minutes until the crust is deep golden and crisp. internal temp should read about 200 to 210°F (93 to 99°C) if you use a thermometer.

9. Use oven mitts to lift the bread out by the parchment, set it on a wire rack and let it cool at least 30 minutes before slicing. resist the urge to cut it too soon or the crumb will be gummy.

10. Hacks: if you dont have a Dutch oven use a heavy ovenproof pot or a baking sheet with a metal bowl inverted over the loaf, run cold water over your hands to shape sticky dough easier, and brush a little olive oil on the crust right after baking for extra sheen.

Equipment Needed

1. large mixing bowl (big enough for the dough to double)
2. wooden spoon or sturdy spatula for stirring
3. measuring cups and spoons or a kitchen scale for accuracy
4. plastic wrap or a clean damp towel to cover the dough
5. Dutch oven or a heavy ovenproof pot with a lid (you can substitute a baking sheet + inverted metal bowl)
6. sheet of parchment paper dusted with flour or cornmeal
7. sharp knife or lame for scoring (kitchen thermometer optional to check doneness)
8. oven mitts and a wire cooling rack to cool the loaf after baking

FAQ

Dutch Oven No Knead Bread (with Perfect Crusty Crust!) Recipe Substitutions and Variations

• Flour: use bread flour 1:1 for a chewier, taller loaf; or swap up to 1 cup for whole wheat pastry (start with 25% whole wheat) and add 1 to 2 tbsp extra water since whole wheat soaks more.
• Fine sea salt: replace with 1 teaspoon table salt (it’s a bit stronger by volume) or with 1 1/2 teaspoons Morton kosher salt; if using Diamond Crystal kosher use about 2 teaspoons, taste and adjust.
• Instant dry yeast: replace with active dry yeast but proof it in the lukewarm water first, and use about 25% more active yeast (so 1/4 tsp instant ≈ 1/3 tsp active).
• Lukewarm water: swap up to half the water for beer (same temp) for extra toasty flavor, or use warm milk for a softer crumb and thinner crust; use same total volume, warm the milk slightly. Dont overdo milk or the crust will be too soft.

Pro Tips

1) Embrace the sticky dough, dont fight it. Wet or slightly oiled hands, or running cold water over your palms, makes shaping way easier and keeps you from over-kneading. Use parchment and a bench scraper to move the loaf, and fold the edges once or twice instead of pounding it flat so the air pockets stay.

2) Get the pot screaming hot. Preheat your empty Dutch oven (or heavy ovenproof pot) for at least 30 minutes so you get that blast of heat and great crust. No Dutch oven? Use a heavy skillet with an inverted metal bowl or a baking sheet with a metal bowl over the loaf, it still traps steam and helps the rise.

3) Score and salt at the last second. Make a few confident shallow cuts with a very sharp blade so the loaf opens where you want it, and sprinkle coarse salt or sesame seeds right before you put it in. For extra shine and flavor, brush a little olive oil on the crust right after it comes out of the oven.

4) Dont rush cooling or checking doneness. Aim for about 200 to 210 F inside or listen for a hollow sound when you tap the bottom. Let the loaf cool at least 30 minutes on a rack so the crumb sets, otherwise it will be gummy. If you want crust like day one later, warm it briefly in a hot oven to refresh.