Here is the easy Dutch-oven bread recipe from your picture — super crusty outside and soft, airy inside. No kneading needed!
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No-Knead Crusty Dutch Oven Bread
Ingredients
3 cups (380 g) all-purpose flour
1 ½ cups (360 ml) warm water
1 tsp salt
½ tsp instant yeast (or 1 tsp fresh yeast)
Instructions
1. Make the dough
In a bowl, mix:
flour
salt
yeast
Add warm water and stir with a spoon until you get a sticky dough.
Cover and let rise 8–12 hours at room temperature (overnight).
2. Shape
Transfer the dough onto a floured surface.
Gently fold it into a rough ball (don’t knead).
Place it on parchment paper or directly into the cold Dutch oven as in your picture.
Cover and rest 30 minutes.
Score the top with an “X”.
3. Bake
Put the Dutch oven with dough inside into a cold oven.
Turn oven to 230°C (450°F).
Bake 30 minutes covered.
Remove lid → bake another 10–15 minutes until golden and crusty.
4. Cool
Let the bread rest at least 20 minutes before slicing.
⭐ Tips
For extra crunch add 1 tbsp olive oil to the dough.
You can mix in herbs, garlic, cheese, olives, or seeds.
Dough can be refrigerated up to 3 days (even tastier).