This simple, no-knead artisan bread is cooked in a dutch oven. It is crispy on the outside and perfectly soft, chewy and airy on the inside. It’s like something you’d get at a high-end restaurant!
My sister gave me a beautiful Staub cast iron dutch oven almost a year ago and I knew it was fancy and pretty to look at, but I’m embarrassed to admit, it just sat on the shelf because I didn’t know what to cook in it! Then I saw that you can bake bread in them and I decided to dust off my Staub (literally) and give it a try.
I am so glad I did, because now I have a new favorite bread! I mean, I love all bread because… carbs. But this bread is special. It’s my favorite because it is the easiest bread ever to make, but it tastes amazing and has the most phenomenal texture. Because it’s cooked in a dutch oven, the outside is crispy and flaky and the inside is soft, chewy and full of air bubbles. I just can’t say enough good things about this bread!
Like most good things in life, this bread requires a bit of patience. You mix the dough the day before you bake it. But you don’t knead it… you just stir up the four ingredients, cover it, and let it sit on the counter for 24 hours. Then when it’s time to bake, you just gently shape the dough, place it in a preheated dutch oven, then bake it. It’s so, so easy!
This simple, no-knead artisan bread is cooked in a cast iron dutch oven. It is crispy on the outside and perfectly soft, chewy and airy on the inside.
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water
Add all ingredients into a large plastic or glass bowl. Stir until evenly combined.
Cover the bowl with plastic wrap and let it sit on the counter at room temperature for about 24 hours.
After 24 hours, place your lidded cast iron pot in the oven and preheat to 450 degrees F.
While the oven is preheating, sprinkle flour on a clean countertop and plop the dough onto the flour. Shape into a nice round loaf shape. Cover with a clean tea towel until the oven is hot.
When the oven is up to temperature, place the dough onto a piece of parchment paper. Carefully remove the hot pot from the oven and drop the dough + parchment paper into the pot. Be careful not to touch the sides!
Place the lid back on the pot and bake for 30 minutes. Remove the lid, then bake for 15 more minutes.
Remove the loaf from the dutch oven and let cool on a cooling rack.
Note: The crispy, flaky crust lasts for about 1 hour after it comes out of the oven. After that, the crust softens. It's delicious both ways, but if you want the crispy crust, you'll need to time your meal prep accordingly. I like to start about two hours before dinner.
Note: Adding herbs and spices to the dough is a fun variation. I tried garlic powder, onion powder, basil and oregano and it was amazing!
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Looking for more bread recipes?
Rustic Rosemary Bread (No Dutch Oven Needed)