The Communal Pantry
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The Communal Pantry
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No Knead Crusty Yeast Bread

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By RecipeTin Eats

This super crusty homemade bread is incredibly easy and delivers artisan-style results with a chewy interior and crisp crust. The recipe is forgiving and perfect for beginners, with optional refrigeration for extra flavor development.

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No Knead Crusty Yeast Bread

Ingredients

  • 3 cups (450 g) flour (bread or all-purpose)
  • 2 tsp instant or rapid rise yeast
  • 4 tsp cooking / kosher salt (NOT table salt)
  • 1 1/2 cups (375 ml) very warm tap water (not boiling)
  • 1 1/2 tbsp flour, for dusting

Instructions

  1. Mix flour, yeast, and salt in a large bowl. Add water and stir with a wooden spoon until all flour is incorporated. Dough will be wet and sloppy but not runny.
  2. Cover and leave on the counter for 2–3 hours until doubled in volume, bubbly, and wobbly.
  3. Optional: Refrigerate dough for up to 3 days for extra flavor, or bake immediately.
  4. If refrigerated, leave dough at room temperature for 45–60 minutes while the oven preheats.
  5. Preheat oven to 230°C / 450°F (220°C fan) with a Dutch oven inside for 30 minutes.
  6. Sprinkle work surface with 1 tbsp flour, scrape dough out, and sprinkle top with remaining flour.
  7. Fold dough inward about 6 times to form a rough round.
  8. Flip dough seam-side down onto parchment paper and gently reshape.
  9. Transfer dough (with parchment) into the hot Dutch oven and cover with lid.
  10. Bake 30 minutes covered, then 12 minutes uncovered until deep golden and crusty.
  11. Cool on a rack for 10 minutes before slicing.

Notes

Dough is intentionally wet; adjust slightly with flour or water if needed. Recipe includes options for different yeast types, refrigeration, and baking without a Dutch oven.