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Crispy No-Knead Artisan Bread Recipe Easy Rustic Dutch Oven Crust

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A simple, no-knead artisan bread recipe that delivers a crispy crust and tender crumb using a Dutch oven for slow fermentation and steaming crust.

Ingredients

Scale
  • 3 cups (375 g) all-purpose flour
  • 1/4 teaspoon active dry yeast
  • 1 1/4 teaspoons salt
  • 1 1/2 cups (360 ml) lukewarm water
  • Cornmeal or flour for dusting (optional)
  • 1 teaspoon olive oil (optional, for brushing crust after baking)

Instructions

  1. In a large mixing bowl, combine 3 cups (375 g) of all-purpose flour, 1/4 teaspoon active dry yeast, and 1 1/4 teaspoons salt. Stir together with a wooden spoon until evenly mixed (about 2 minutes).
  2. Pour in 1 1/2 cups (360 ml) of lukewarm water (around 100°F/38°C). Mix until a shaggy, sticky dough forms, stirring until all flour is hydrated (about 3 minutes).
  3. Cover the bowl with a kitchen towel or plastic wrap and let it sit at room temperature for 12 to 18 hours until the dough bubbles and triples in size.
  4. Lightly flour a clean surface and scrape the dough out. Fold it over itself a couple of times to create surface tension, then shape into a rough ball. Let it rest for about 30 minutes, covered with a towel.
  5. Preheat the oven to 450°F (232°C) with the Dutch oven (with lid on) inside.
  6. Carefully remove the hot Dutch oven and sprinkle a little cornmeal or flour on the bottom to prevent sticking. Place the dough ball inside and score the top with a sharp knife or razor blade.
  7. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 to 20 minutes until the crust is deep golden brown and crackly. The internal temperature should be about 205°F (96°C).
  8. Remove the bread from the Dutch oven and let it cool on a wire rack for at least one hour before slicing.

Notes

Preheat the Dutch oven thoroughly to ensure a crispy crust. Use a kitchen scale for consistent results. Do not rush fermentation; a long rise improves flavor and texture. Score the dough before baking to allow expansion. Let bread cool completely before slicing to set the crumb.

Nutrition

Keywords: no-knead bread, artisan bread, Dutch oven bread, crispy crust bread, easy bread recipe, rustic bread

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