Description
This Dutch Oven Bread recipe is a simple no-knead artisan loaf that yields a crusty, golden-brown bread with a tender crumb. Made with basic pantry staples and baked in a hot Dutch oven, it develops a perfect rustic crust and airy texture, ideal for sandwiches, toast, or enjoying on its own.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (plus more for dusting)
- 2 teaspoons salt
- ½ teaspoon instant yeast
Wet Ingredients
- 1½ cups warm water (about 110°F)
Instructions
- Mix Ingredients: In a large bowl, whisk together the flour, salt, and instant yeast. Add the warm water and stir with a wooden spoon until a shaggy, sticky dough forms.
- First Rise: Cover the bowl tightly with plastic wrap or a clean towel and let the dough rise at room temperature for 12–18 hours, until it has doubled in size and is bubbly.
- Shape the Dough: After rising, turn the dough out onto a lightly floured surface. Using floured hands, gently shape it into a round loaf. Place the dough seam-side down on a piece of parchment paper, cover with a towel, and let it rest for 30–45 minutes.
- Preheat Dutch Oven: While the dough rests, place a Dutch oven (with the lid on) in your oven and preheat to 450°F (230°C) for at least 30 minutes.
- Bake the Bread: Carefully remove the hot Dutch oven from the oven. Lift the dough by holding the parchment paper and place it inside the Dutch oven. Cover with the lid and bake for 30 minutes.
- Finish Baking: Remove the lid and bake the bread for another 10–15 minutes, or until the crust turns a deep golden brown and crisp.
- Cool: Transfer the bread to a wire rack and allow it to cool completely before slicing to ensure the crumb sets properly.
Notes
- For extra flavor, add herbs like rosemary or sprinkle coarse sea salt on top before baking.
- You can substitute part of the all-purpose flour with whole wheat flour for a heartier, more rustic loaf.
- This bread keeps well at room temperature for 2–3 days and toasts beautifully for sandwiches or breakfast.
