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Easy No-Knead Crusty Italian Bread with Dutch Oven

Close-up of crusty italian bread cut in half, showing the airy, open crumb structure.
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Bake bakery-style crusty Italian bread at home using a simple no-knead method. This recipe yields a loaf with a perfectly golden, crisp exterior and a soft, airy interior, ideal for dipping or sandwiches.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups cool water
  • Semolina or cornmeal for dusting

Instructions

  1. Combine the flour, salt, and instant yeast in a large bowl. Mix them together with a spoon.
  2. Pour in the cool water. Mix with the spoon until just combined and no dry flour remains. The dough will be very sticky.
  3. Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 12 to 18 hours. This is the long fermentation period.
  4. After the long rest, lightly flour a work surface. Scrape the sticky dough out of the bowl onto the flour.
  5. Fold the dough over itself a few times to form a rough ball. Do not knead it aggressively.
  6. Lightly flour the top of the dough ball. Cover it with a clean kitchen towel and let it rest for 30 minutes.
  7. About 20 minutes before baking, place a Dutch oven with the lid inside your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  8. Carefully remove the hot Dutch oven from the oven. Remove the lid.
  9. Gently lift the dough and place it directly into the hot Dutch oven. You can use parchment paper underneath the dough for easier transfer if you prefer.
  10. Place the lid back on the Dutch oven and return it to the oven.
  11. Bake covered for 30 minutes.
  12. Remove the lid. Continue baking for another 15 to 20 minutes, or until the crust is deep golden brown and crisp.
  13. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • For the best crust, do not slice the bread until it has cooled for at least one hour.
  • If you do not have a Dutch oven, you can bake the bread directly on a baking stone or sheet pan, placing a shallow pan of hot water on the bottom rack to create steam for the first 20 minutes of baking.
  • This recipe makes one large loaf. Double the ingredients to make two loaves, using two separate Dutch ovens or baking them sequentially.

Nutrition

Find it online: https://cookingbyjade.com/crusty-italian-bread-recipe-easy-dutch-oven/