Easy No-Knead Crusty Italian Bread with Dutch Oven Baking
I am so glad you are here. This simple recipe proves you can make bakery-style crusty Italian bread at home. You get a golden, crisp exterior and a soft, airy interior using everyday ingredients and a Dutch oven.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 13 hours 0 min
- Yield: 1 large loaf 1x
- Category: Baking
- Method: No-Knead Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups cool water
- 1 tablespoon olive oil (for the bowl)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Pour in the cool water and mix with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky. Do not overmix.
- Lightly coat a separate bowl with 1 tablespoon of olive oil. Scrape the dough into the oiled bowl and turn it over so the top is lightly coated.
- Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature for 12 to 18 hours. The dough should be bubbly and have increased significantly in volume.
- Generously flour a work surface. Gently scrape the dough out of the bowl onto the flour. Fold the dough over itself a few times to form a rough ball shape.
- Place the dough ball onto a piece of parchment paper. Cover it loosely with plastic wrap or a clean kitchen towel. Let it rest for 30 minutes.
- About 20 minutes before the end of the rest period, place a Dutch oven (with the lid on) into your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot pot.
- Cover the Dutch oven with the lid and place it back into the oven. Bake for 30 minutes with the lid on.
- Remove the lid and continue to bake for another 10 to 15 minutes, or until the crust is deep golden brown and crisp.
- Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.
Notes
- Achieving that perfect, crackling crust comes from the steam trapped inside the Dutch oven during the first part of the bake.
- This bread is wonderful for dipping in olive oil or serving alongside your favorite pasta dishes.
- If you do not have a Dutch oven, you can bake this on a baking stone or sheet pan, but place a shallow pan of hot water on the bottom rack to create steam.
- Wait until the loaf is fully cooled before slicing to prevent a gummy interior texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0.5
- Sodium: 380
- Fat: 0.5
- Saturated Fat: 0.1
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 6
- Cholesterol: 0