Easy Dutch Oven Bread

loaf of crusty dutch oven bread on a cooling rack

4.74 from 15 votes

The thought of making homemade bread can be intimidating, but I’m here to show you it’s not! With a Dutch oven, you can make bread in no time (four hours, to be exact). But better yet, my Dutch Oven Bread is a no-knead recipe – that means, exceptionally easy and exceptionally delicious!

Prep Time2 5

Cook Time45

2 50

Total Time5 40

Course: Sides and Shareables

Cuisine: French

Diet: Vegetarian

Servings: slices

Calories: 137kcal

Author: Sara Ayesh

Equipment

1 dutch oven

Ingredients

3 cups all purpose flour
1 packet of fast rising yeast
1 teaspoon salt
1 ½ cups water use up to ½ cup extra to get the correct texture

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Instructions

Warm the water in the microwave for 45 seconds to 1 minute, until it is warm to the touch. In a large bowl, whisk together the warm water, salt, and yeast until well combined.
In a mixing bowl, add the yeast and water mixture and 3 cups of flour.
Stir until it is a shaggy, sticky dough has formed. Don't panic if you need to add a splash more water to get this combined. (Up to ½ cup) Different places have different humidity levels. You are looking for a sticky texture,
Cover with a tea towel and place in a warm area of your kitchen. I like to place it next to my preheating oven.
Let this rise for about 2 hours or until it's doubled in size.
45 minutes prior to baking, add the Dutch oven to the oven and preheat it to 450°F.
When it's time to bake, lay out a sheet of parchment and sprinkle it with 1 tablespoon of flour. Using a silicone spatula, turn the risen dough out onto the parchment and carefully form it into a ball, folding it over itself in 4 places, like folding a letter. We want to ensure that it is in a round loaf shape.
Using a knife, slice a couple of slits in the top of the dough. This will allow steam to escape and give us that nice form on top.
CAREFULLY remove the hot dutch oven from the oven. Pick up all 4 corners of the parchment and CAREFULLY place the parchment and ball of dough into the pot.
With an oven mitt, replace the Dutch oven lid and place the pot in the oven to bake for 35 minutes.
After 35 minutes, uncover the pot and bake for an additional 10-15 minutes.
Remove the Dutch oven, carefully remove the parchment & the loaf of bread, then place on a cutting board to cool. Slice and enjoy!

Notes

Storage Directions:

Freezer: Once the bread is cooled, simply slice and tightly wrap it in plastic wrap or place inside a freezer bag before storing in the freezer. You can also freeze the whole loaf. You want this to be completely cool before freezing, otherwise the steam created in the airtight bag or Tupperware will make it soggy!

Defrost in the microwave or under the broiler for a couple of minutes to get it nice and toasty again.

Refrigerator: If you don't plan to freeze it, you can wrap it tightly in plastic wrap and place it in an airtight container or bag in the fridge, either whole or sliced. This keeps most of the air out and the bread stays nice and soft.

This keeps well up to 5 days in the fridge, but it may not even last that long when your family gets a hold of it!

Recipe Tips

Preheat the Dutch oven. Do not skip this step if you want a voluminous, crispy loaf! It’s essential for creating a hot interior. The intense heat right off the bat stops the loaf from forming a crust too early, which restricts the bread’s rise and expansion.
Place the dough in a warm spot in your kitchen to let it rise, either under some lights on the counter or next to the pre-heating oven.
This might go without saying, but I have to include it because it’s easy to forget: PLEASE use potholders when removing the Dutch oven and lid from the oven. Don’t ask how I know this…
Remove the Dutch oven lid halfway through the bake to release moisture. This not only helps the loaf “spring” and rise, but it also creates a firm and crispy outer crust.
The sizes of Dutch ovens vary, but I use a 5-quart Dutch oven for this recipe. You can use a larger one, but avoid extra small ones for obvious reasons.

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