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Easy No Knead Dutch Oven Crusty Bread

Course Bread
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes


  • 3 cups all-purpose flour extra for sprinkling
  • 1 3/4 tsp salt
  • 2 1/4 tsp active dry yeast
  • 1 1/2 cups water room temperature
  • 1 tsp sugar


  1. Combine sugar, yeast and warm water in stand mixer bowl fitted with a dough hook (you could also mix this dough by hand if you like – just use a large mixing bowl instead). 

  2. Let yeast proof for 5 minutes.

  3. Add salt.

  4. Add flour a little bit at a time and mix on low speed until incorporated and the dough has just started to pull away from the sides.

  5. Turn off mixer and remove dough from bowl. If the dough is too dry add a tsp of water at a time until it isn't flaky. If the dough is too wet, add a tsp or two of flour. The dough should be sticky but still able to come off the side of the bowl.

  6. Lightly flour around your dough, but don’t mix it in, this just keeps it from sticking
  7. Place back in the bowl and cover with a warm damp tea bowl for an hour to an hour and a half, or until the dough has doubled in size. Depending on how warm it is in our home I sometimes put the oven on for a few minutes and turn it off and place the bowl on the stove top. If your place is chilly, it may need to rise a bit longer!
  8. When dough has risen lightly flour cutting board. Do not punch the dough down, we want to keep it light and airy!
  9. Sprinkle a little more flour around the dough and start forming it into a round loaf. Pull the corners of the loaf into the centre like you are folding an envelope. This creates the pretty top!

  10. Flour a bread proofing basket or mixing bowl and place the loaf seam side DOWN.
  11. Cover with the tea towel and let sit for another 30 minutes.
  12. While the bread sits, place the empty dutch oven with the lid on in your oven & preheat your oven to 450 degrees F.

  13. Once your oven is preheated, carefully remove the dutch oven (don’t forget your oven mitts!) and take the lid off.
  14. Cut a large square of parchment paper and place it in the dutch oven, this will make sure your loaf doesn’t stick.
  15. Tip the dough out of the basket / mixing bowl carefully onto the cutting board. Then place the dough CAREFULLY into the dutch oven (it’s hot!) seam side UP.
  16. *Put your oven mitts back on!
  17. Put the lid back on the dutch oven and put the whole thing back in your oven.
  18. Cook loaf for 30 minutes.
  19. Remove lid. The dough should be crusty & lightly browned.

  20. Continue cooking uncovered for 15 to 20 minutes with lid off. Bread will deepen in colour. To know if your loaf is done or not, tip the loaf over and knock on the bottom, if it sounds hollow it's done!

  21. Let cool for 15-20 minutes.