Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dutch Oven Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 89 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes (plus 12–18 hours rising time)
  • Cook Time: 45 minutes
  • Total Time: 13 hours (mostly inactive)
  • Yield: 1 loaf (about 10 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: European
  • Diet: Vegan

Description

This Dutch Oven Bread is an easy, no-knead artisan-style loaf that yields a deliciously crusty exterior with a soft, airy interior. Using minimal ingredients and a simple baking method in a Dutch oven, this recipe produces bakery-quality bread at home with minimal effort. Perfect for beginners and bread lovers alike, this recipe requires just a few staples and time for a slow rise, delivering a flavorful, homemade loaf with a golden, crispy crust.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon instant yeast

Wet Ingredients

  • 1 ½ cups warm water (about 110°F/45°C)

Additional

  • Cornmeal or flour for dusting

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly combined.
  2. Add Water and Form Dough: Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. No kneading is required.
  3. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12–18 hours, until it doubles in size and appears bubbly on the surface, indicating fermentation.
  4. Shape Dough: Turn the risen dough out onto a well-floured surface. Using floured hands, gently shape it into a round ball. Avoid deflating the dough too much to maintain airiness.
  5. Second Rest: Let the shaped dough rest for 30 minutes uncovered while you preheat the oven and Dutch oven.
  6. Preheat Dutch Oven: Place a 4–6 quart Dutch oven with its lid inside your oven and preheat to 450°F (230°C) for at least 30 minutes. This creates a hot environment to simulate steam and develop a crusty bread exterior.
  7. Bake with Lid On: Carefully remove the hot Dutch oven, place a piece of parchment paper inside if desired for easier removal, then gently transfer the dough ball into the pot. Cover with the lid and bake for 30 minutes.
  8. Bake with Lid Off: Remove the lid and continue baking the bread for an additional 10–15 minutes, or until the crust is deep golden brown and crisp.
  9. Cool the Bread: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing to preserve texture and flavor.

Notes

  • No kneading is required for this easy artisan loaf, making it perfect for beginners.
  • For added flavor, stir in fresh herbs, roasted garlic, or shredded cheese before the first rise.
  • Store leftover bread in a paper bag or wrapped loosely in a towel to preserve the crust’s crispness.
  • Using parchment paper inside the Dutch oven is optional but helps with easy removal.

Find it online: https://slsrecipes.com/dutch-oven-bread-recipe/