No Knead Dutch Oven Crusty Bread, no sourdough starter and only 4 ingredients

Ingredients

• 1.5 cups Warm Water (Warm to about 110°F (43°C) so yeast activates but does not die)
• 1 packet Active Dry Yeast (Standard 7 g packet)
• 0.5 tablespoon Salt (Kosher or table salt)
• 3.25 cups Bread Flour (Can substitute all‑purpose flour if needed)

Instructions

1. Mix yeast and salt with warm water

   In a mixing bowl combine 1.5 cups warm water, the packet of active dry yeast, and 0.5 tablespoon salt. Stir until the yeast and salt dissolve completely.

   Time: PT5M

2. Add flour and form dough

   Add 3.25 cups bread flour to the bowl. Using a wooden spoon, stir until a shaggy, sticky dough forms and no dry flour remains.

   Time: PT5M

3. First rise (bulk fermentation)

   Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature until it doubles in size, about 2 to 3 hours.

   Time: PT2H30M

4. Preheat Dutch oven

   Place the Dutch oven with its lid inside the oven and preheat to 450°F for 20‑30 minutes.

   Time: PT25M

   Temperature: 450°F

5. Shape loaf and score

   Lay a piece of parchment paper on a clean surface, dump the risen dough onto it, and gently fold the edges toward the center to form a round loaf. Use a sharp knife to make a shallow slash across the top.

   Time: PT5M

6. Bake covered

   Carefully lift the parchment with the loaf and place it inside the preheated Dutch oven. Cover with the lid and bake for 35 minutes at 450°F.

   Time: PT35M

   Temperature: 450°F

7. Bake uncovered for crust

   Remove the lid and continue baking for an additional 5 minutes until the crust is deep golden brown.

   Time: PT5M

   Temperature: 450°F

8. Cool loaf

   Transfer the baked loaf to a wire rack and let it cool at least 20 minutes before slicing.

   Time: PT0M

Nutrition Facts

Calories

1200

Protein

30 g

Carbohydrates

240 g

Fat

4 g

Fiber

8 g