Easy No Knead Crusty Artisan Bread with Dutch Oven

If you are new to baking bread, it’s very important to start with the easiest recipes first. This no knead crusty bread is so easy to make and your family will be so impressed!

This is the easiest recipe for beginner bread bakers!

The first time I made this bread, we devoured it! Just because it’s an easy recipe doesn’t mean it lacks in flavor!

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Once you master the easy recipes, you can move on to harder recipes. I find that if you build your confidence, you will be more likely to succeed as you move up the bread ladder.

I think the best place to start with bread baking is a no knead bread recipe.

Having a beginner bread recipe that is super easy is imperative in the beginning of your bread making journey. It’s no knead and doesn’t take long to make at all!

Considerations for the beginner bread baker

Learning to bake bread is a wonderful journey! However, it can be challenging at first as you navigate all the ins and outs of kneading, first rise, second rise, and for many the eventual sourdough baking.

My advice is always to start with simple, yeast bread recipes that don’t require a lot of fuss.

Choose recipes like this one that doesn’t require special equipment and are easy to follow.

Once you feel confident making a no-knead recipe, move on to a Beginner Sandwich Loaf Recipe

Sandwich loaf recipes will be kneaded and typically have 2 rises.

These types of recipes give you a feel for how dough acts at each stage.

Why I love this recipe

It’s so nice to have easy bread recipes that use simple ingredients and doesn’t require any special equipment.

This recipe is one of the easiest recipes I have made and comes together so quickly. In a pinch, you can have a beautiful and delicious loaf of bread on the table for dinner.

If someone asked me the best first recipe for baking bread, this would be it! I highly recommend you start with yeasted bread first.

Sourdough bread is quite a bit more involved and really relies on a basic knowledge of bread baking to be successful.

In my years of baking bread, I have learned that the simplest loaves are my favorite.

Even with sourdough, I prefer something very simple and mostly hands off. This loaf fits the bill and it is still a very delicious loaf of bread!

This particular recipe uses unbleached all purpose flour, active dry yeast, salt, and water. The simplest of ingredients.

I highly recommend purchasing an enamel dutch oven for this bread recipe. Later on, if you want to start sourdough, you will use this dutch oven as well.

I find that no knead breads are the best way to go, as well.

In time, you can try your hand at kneading or invest in a stand mixer.

But, this recipe doesn’t require a Stand Mixer.

Ingredients you need to make this recipe

• Flour – You can use all purpose flour or bread flour. Using whole wheat flour works but will be a bit heavier.
• Active Dry Yeast
• Water – For best results, use filtered water.
• Salt

For complete ingredient amounts, see recipe card below.

How to make No Knead Crusty Bread

Add 1 1/4 cup of warm water (105-110 degrees F) to a large mixing bowl.

Add 3 teaspoons of active dry yeast and stir it in. Cover the bowl with plastic wrap and allow the yeast to bloom. This usually takes about 5-10 minutes.

*I have also done this in a measuring cup covered with small plate

You will know your yeast is active when it bubbles up in the water.

If you choose to use instant yeast, just add it into the large bowl with all the other ingredients.

Once the yeast is active, add 3 cups of unbleached all purpose flour and 1 1/2 teaspoons of salt.

Stir together with a wooden spoon or dough whisk until combined well. It will be a shaggy dough.

Now, cover the bowl and let the dough rise for at least 1 1/2 to 2 hours at room temperature. It should double in volume.

If your kitchen is particularly cool, move the dough to a warm place to rise.

Preheat your oven with the dutch oven or cast iron pot inside to 450 degrees F.

Take the dough and turn it onto a well-floured surface to shape. It’s important to have a floured work surface as this is a sticky dough.

Tip: Drizzle a tiny amount of olive oil on your fingers to remove the dough from the bowl

Using a bench scraper helps in shaping a sticky dough.

You want to shape it into a round ball shape and pull it towards you a few times to build tension and seal the seam.

With artisan bread, you want a rustic shape. It gives the bread that “homemade” feel.

Now place your dough ball on a piece of parchment paper. Take a razor blade or sharp knife and score a gash down the center of the dough.

Place in the hot dutch oven and put lid back on. Bake for 20 minutes.

Remove the lid and continue to bake until deep golden brown, about 10-15 additional minutes.

Remove the bread and place on a cooling rack to cool completely before slicing.

That’s it! Bread on the table in less than 3 hours that will impress your family, for sure!

Storage

Store in a plastic bag on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.