The BEST Dutch Oven Bread Recipe

I recently crafted my Rustic Dutch Oven Bread Recipe using all-purpose flour, instant yeast, salt and lukewarm water. The result is a loaf with a crispy crust and airy interior perfect for dipping into hearty soups. My straightforward method yields bread with an irresistible charm I am excited to share.

I recently discovered a really neat way to make Dutch oven bread at home and thought I’d share it with you. This recipe is one of those easy artisan bread Dutch ovens methods that you just have to try.

I used 3 cups all-purpose flour, a pinch of 1/4 teaspoon instant yeast, 1 1/2 teaspoons salt, and 1 1/2 cups lukewarm water to create a loaf that has a deliciously crisp crust with a soft, airy inside. I love that it is a no knead rustic bread Dutch ovens style recipe which comes together in a snap.

Even though it sounds simple, the quick rise of the dough really truly amazes me every time I make it. If you’ve ever wanted to try a knead bread recipe that is easy and produces a beautiful crusted loaf perfect for toast or dipping into your favorite soups and stews its perfect for you.

Enjoy experimenting in your very own kitchen!

Why I Like this Recipe

I like this recipe for a few reasons. First, it only calls for basic ingredients so I dont have to run around looking for fancy stuff. Second, the way it yields a crispy crust with a soft, airy inside totally hits the spot when I’m making toast or dipping it in soups. Third, I dig the long, slow rise—it really brings out a deep flavor even though I sometimes mess up the timing a bit. And lastly, I enjoy the whole process, from mixing a shaggy dough to shaping it by hand, which makes the bread feel extra homemade.

Here’s how I do it: I start by mixing 3 cups of all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/2 teaspoons salt in a big bowl. Then I pour in 1 1/2 cups of lukewarm water and stir until I get this kind of shaggy dough. I cover the bowl loosely with plastic wrap or a clean towel and let it sit at room temperature for about 12 to 18 hours until it doubles in size.

Once it’s risen, I sprinkle a bit of flour on a clean surface and gently tip the dough out. I fold it over itself a few times to form a rough ball. I then place a piece of parchment paper on top of it and set the dough ball on the paper. Next, I preheat my oven with the Dutch oven inside to 450°F—this takes at least 30 minutes.

When the oven is ready, I carefully remove the hot Dutch oven and lift the dough (still on the parchment paper) into it. I cover it with the lid and bake for 30 minutes. After that, I take off the lid and bake for another 15 to 20 minutes until the crust gets a nice golden brown. Finally, I let the bread cool on a rack before slicing it up and enjoying it.

Ingredients

• All-purpose flour is the carb-rich foundation that builds gluten and gives dough a chewy texture.
• Instant yeast, a fermenting agent, creates air pockets and lifts dough into a soft loaf.
• Salt enhances flavor, balances fermentation, and strengthens dough; measured use is super critical.
• Lukewarm water hydrates ingredients and activates yeast; its gentle warmth is key for rising.
• Nutritionally this recipe features simple ingredients that are low in additives and very natural.
• The blend creates balanced carbs, subtle saltiness and a lovely texture when baked to perfection.
• Each ingredient plays its role together they form a rustic, delicious and approachable bread.

Ingredient Quantities

• 3 cups all-purpose flour
• 1/4 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups lukewarm water

How to Make this

1. In a large bowl, mix together 3 cups of all-purpose flour, 1/4 teaspoon instant yeast and 1 1/2 teaspoons salt.

2. Pour in 1 1/2 cups lukewarm water and stir until a shaggy dough forms.

3. Cover the bowl loosely with plastic wrap or a clean kitchen towel and let it sit at room temperature for about 12 to 18 hours, or until it has doubled in size.

4. After rising, scatter a bit of flour on a clean surface and gently tip the dough onto it. Fold it over itself a few times to shape it into a rough ball.

5. Place a piece of parchment paper over the dough, then put the dough ball on it.

6. Preheat your oven along with your Dutch oven inside to 450°F for at least 30 minutes.

7. Once the oven is ready, carefully remove the hot Dutch oven and lift the dough (with the parchment paper) into it.

8. Cover the Dutch oven with its lid and bake for 30 minutes.

9. After 30 minutes, take off the lid and bake for another 15 to 20 minutes until the crust turns a nice golden brown.

10. Remove the bread from the oven and let it cool on a rack before slicing up and enjoyin it.

Equipment Needed

1. A large bowl for mixing your ingredients
2. Measuring cups and spoons to get the flour, yeast, salt and water right
3. A spoon or spatula for stirring the dough
4. Plastic wrap or a clean kitchen towel to cover the bowl while it rises
5. A clean work surface with a little flour for handling the dough
6. Parchment paper to place over the dough before baking in the Dutch oven
7. A Dutch oven with a lid for baking
8. An oven preheated to 450°F and oven mitts for handling hot equipment
9. A cooling rack to let the bread cool before slicing

FAQ

The BEST Dutch Oven Bread Recipe Substitutions and Variations

• For the all-purpose flour, you can try using bread flour instead, which might give your loaf a chewier texture, or even half whole wheat for a nuttier flavor.
• If you don’t have instant yeast, active dry yeast works fine too. Just use a bit more (around 1/3 teaspoon extra) and dissolve it in a little water first.
• You can replace the salt with sea salt if you want a slightly different taste, just keep the same measurement since it’s a one to one swap.
• For the lukewarm water, try using water at room temperature if you’re not in a hurry, but know that it may slow down the rising a little.

Pro Tips

1. When you’re letting the dough rise, try not to cover the bowl too tight. Leaving it a bit loose lets the dough breathe and helps keep the skin from drying out.

2. Make sure your rising spot is warm but not too hot. A room that is near 70°F works best so the yeast can do its thing without getting overexcited.

3. Dust off your work surface pretty well before shaping the dough. It might stick if you don’t use enough flour, but be careful not to add too much or you could end up with a dough that’s too dry.

4. Preheat your Dutch oven with the oven so every time you put the dough in, it’s already getting super hot. This little trick gives you that nice, crunchy crust you really want.