---
title: "No-Knead Dutch Oven Crusty Country Bread | Recipe | OnMyKitchen"
description: "No-Knead Dutch Oven Crusty Country Bread: four pantry ingredients stirred in 5 minutes, fermented overnight, and baked in a covered Dutch oven."
canonical: "https://onmykitchen.com/recipes/no-knead-dutch-oven-crusty-country-bread/"
---
# No-Knead Dutch Oven Crusty Country Bread

No-Knead Dutch Oven Crusty Country Bread: four pantry ingredients stirred together in 5 minutes with a wooden spoon, fermented overnight on the counter, and baked in a covered 5.5-quart Dutch oven that traps steam for a blistered crust.

By [OnMyKitchen](/about/) · 60 mins total (15 mins prep · 45 mins cook) · Yield: 8 servings

![Illustrative image for No-Knead Dutch Oven Crusty Country Bread](/images/hero/no-knead-dutch-oven-crusty-country-bread.webp)
*Illustrative image, not a photo of this exact dish. Compiled from standard cooking technique ([read the editorial policy](/editorial-policy/)).*

Servings:
## Ingredients (8 Servings)

- **3 cups** Unbleached bread flour or all-purpose flour
- **2 tsp** Kosher salt
- **½ tsp** Instant dry yeast
- **1 ½ cups** Lukewarm water (about 75°F)

### Suggested Cookware

- [Le Creuset Signature 5.5-Qt Dutch Oven](/gear/le-creuset-signature-5-5-qt-dutch-oven/): Tight-fitting lid traps steam around the loaf[Check on Amazon →](/go/le-creuset-enameled-cast-iron-5-5-quart-dutch-oven/)·[Search eBay Deals →](https://www.ebay.com/sch/i.html?_nkw=Le%20Creuset%205.5%20Qt%20Dutch%20Oven&mkcid=1&mkrid=711-53200-19255-0&siteid=0&campid=5339167824&customid=onmykitchen&toolid=10001&mkevt=1)
- [KitchenAid Artisan 5-Qt Stand Mixer](/gear/kitchenaid-artisan-5-qt-stand-mixer/): Optional: mixes bread and pizza doughs without hand stirring[Check on Amazon →](/go/kitchenaid-artisan-series-5-quart-tilt-head-stand-mixer/)·[Search eBay Deals →](https://www.ebay.com/sch/i.html?_nkw=KitchenAid%20Artisan%205%20Qt%20Stand%20Mixer&mkcid=1&mkrid=711-53200-19255-0&siteid=0&campid=5339167824&customid=onmykitchen&toolid=10001&mkevt=1)

**Estimated per serving:** 210 kcal · 7g protein · 43g carbs · 1g fat

## Method (60 Mins Total)

- ### 1. Stir Flour, Salt, Yeast & Water in a Bowl (No Kneading) Whisk together the flour, kosher salt, and instant yeast in a large bowl. Pour in the lukewarm water and stir with a wooden spoon or dough whisk for 90 seconds, until no dry flour remains. Cover the bowl and rest it on the counter for 12 to 18 hours, until bubbly and doubled.
- ### 2. Shape into a Tight Round & Preheat the Dutch Oven to 450°F Fold the dough over itself four times on a lightly floured counter to form a taut ball, and place it on a sheet of parchment paper. Meanwhile, place a covered 5.5-quart Dutch oven in the oven and preheat to 450°F for 30 minutes.
- ### 3. Bake 25 Minutes Covered, Then 20 Minutes Uncovered Score the top of the dough with a sharp knife, lift it by the parchment corners into the hot Dutch oven, and put the lid on. Bake 25 minutes covered, then remove the lid and bake 20 minutes uncovered, until deep chestnut brown. Cool on a wire rack for 45 minutes before slicing.Tip: If your oven runs hot on the bottom, slide an empty sheet pan onto the rack beneath the Dutch oven.

## Cooking Tips

- Home ovens vent steam. A heavy covered pot holds the dough’s own moisture around the loaf, which helps the crust blister and the loaf rise.
- A long, slow room-temperature rise (12 to 18 hours) with a small amount of yeast builds flavor without kneading.
- If the bottom of the loaf darkens too quickly, slide an empty rimmed baking sheet onto the rack below the pot.
- Let the loaf cool on a wire rack before slicing. The crumb is still setting while it is hot.

## Variations

Stand mixer
Mix the dough with a stand mixer and dough hook on low speed for about 3 minutes instead of stirring by hand.

This recipe is compiled from standard cooking technique and has not been lab-tested by OnMyKitchen. Nutrition figures are estimates.

OnMyKitchen.com is reader-supported. As an Amazon Associate and eBay Partner Network participant, OnMyKitchen earns from qualifying purchases at no extra cost to you.

## Related Technique Guides

![Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For?](/images/guides/le-creuset-dutch-oven-vs-cast-iron-skillet.webp)
*** [Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For?](/guides/le-creuset-dutch-oven-vs-cast-iron-skillet/) ** Use a bare cast-iron skillet for dry, high-heat cooking and fast evaporation, such as chicken thighs, salmon, steaks, and fried eggs. Use an enameled Dutch oven for simmering acidic liquids such as tomatoes, wine, and lemon, for covered braising, and for baking crusty bread.*

## More Recipes

![Crispy Cast-Iron Garlic Herb Chicken Thighs](/images/recipes/crispy-cast-iron-garlic-herb-chicken-thighs.webp)
*** [Crispy Cast-Iron Garlic Herb Chicken Thighs](/recipes/crispy-cast-iron-garlic-herb-chicken-thighs/) ** 35 mins · Bone-in chicken thighs start skin-side down in an unheated 12-inch cast-iron skillet so the fat under the skin renders slowly for 14 minutes, then finish in smashed garlic, butter, and roasted lemon pan jus.*

![Charred Garlic San Marzano Rigatoni](/images/recipes/charred-garlic-san-marzano-rigatoni.webp)
*** [Charred Garlic San Marzano Rigatoni](/recipes/charred-garlic-san-marzano-rigatoni/) ** 25 mins · Rigatoni simmered in crushed San Marzano tomatoes and slowly softened garlic, then tossed off the heat with cold cubed butter and finely grated Parmigiano-Reggiano so the sauce turns glossy.*

![15-Minute Honey-Soy Glazed Crispy Egg Rice Bowl](/images/recipes/15-minute-honey-soy-glazed-crispy-egg-rice-bowl.webp)
*** [15-Minute Honey-Soy Glazed Crispy Egg Rice Bowl](/recipes/15-minute-honey-soy-glazed-crispy-egg-rice-bowl/) ** 15 mins · Two eggs fried in shimmering oil until the whites blister into lacy brown edges while the yolks stay soft, served over warm jasmine rice with wilted garlic-honey-soy spinach.*

