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No-Knead Crusty Bread · Classic

No-Knead Crusty Dutch Oven Bread

10

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast

Step 1 of 9

In a large bowl, stir the flour, salt and yeast together. Pour in the warm water and stir with a wooden spoon until there's no dry flour left. The dough will be wet and shaggy.

Step 2 of 9

Cover the bowl with a plate or plastic wrap and leave it on the counter until the dough has more than doubled, is covered in bubbles and jiggles when you shake the bowl. This takes 12 to 18 hours at room temperature.

Step 3 of 9

Dust the counter and your hands with flour. Scrape the dough out, then fold the edges into the middle all the way around to make a rough ball. Flip it seam side down.

Step 4 of 9

Set the ball on a large piece of parchment, dust the top with flour and cover loosely with a towel. Let it
rise (how to proof (let rise)) Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid
until puffy.

Step 5 of 9

About 30 minutes into the second rise, put a covered Dutch oven (5 to 7 quarts) on the middle rack and heat the oven to 450°F (230°C) so the pot gets screaming hot.

450°F

Step 6 of 9

Using oven mitts, take out the hot pot and remove the lid. Lift the dough by the parchment and lower it, paper and all, into the pot. Cut a slash across the top with a sharp knife if you like, then cover.

Step 7 of 9

Bake covered so the loaf steams and rises.

450°F

Step 8 of 9

Remove the lid and keep baking until the crust is deep golden brown. The inside should read 205 to 210°F on a thermometer.

450°F

Step 9 of 9

Lift the loaf out with the parchment and cool on a rack at least 1 hour before slicing. The inside is still finishing as it cools.

All done

Enjoy!

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Ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast