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Ultimate No-Knead Dutch Oven Artisan Bread: Perfect Crusty Loaves for Beginners

Close-up of a freshly baked artisan bread loaf, showing a deeply caramelized crust and an open, airy crumb structure.
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You can bake bakery-quality artisan bread at home without kneading. This easy recipe uses a Dutch oven to give you a shatteringly crisp exterior and a soft, fluffy interior every time. This is the best no knead bread recipe for beginners.

Ingredients

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  • 3 cups all-purpose flour
  • 1 ½ teaspoons salt
  • ¼ teaspoon instant yeast
  • 1 ½ cups cool water
  • 2 tablespoons olive oil (for bowl)
  • 1 tablespoon dried Italian herbs (optional)
  • 1 teaspoon garlic powder (optional)
  • ½ cup grated Parmesan cheese (optional)

Instructions

  1. In a large bowl, whisk together the flour, salt, and instant yeast. If using, mix in the dried Italian herbs and garlic powder now.
  2. Add the cool water to the dry ingredients. Use a wooden spoon or spatula to mix until just combined into a shaggy mass. Do not overmix.
  3. Lightly coat a clean bowl with olive oil. Scrape the dough into the oiled bowl and turn it over once to coat the top.
  4. Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  5. If adding Parmesan cheese, gently fold it into the dough during the last 30 minutes of rising time.
  6. About 30 minutes before baking, place your 5- to 7-quart Dutch oven, with the lid on, into your oven. Preheat the oven to 450°F (232°C).
  7. Carefully remove the hot Dutch oven from the oven. Gently scrape the dough out of the bowl and place it directly into the hot Dutch oven. You can score the top of the dough lightly with a sharp knife if you wish.
  8. Cover the Dutch oven with the lid and return it to the oven. Bake for 30 minutes.
  9. Remove the lid and continue baking for another 10 to 15 minutes, or until the crust is deep golden brown. This step masters the artisan crust.
  10. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • For an extra crispy crust, you can place a metal baking sheet on the bottom rack while preheating to help generate residual heat.
  • If you prefer a simpler loaf, omit the optional herbs, garlic powder, and Parmesan cheese.
  • Cooling the bread completely prevents the interior from becoming gummy when you slice it.

Nutrition

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