How to Make Dutch Oven Bread Recipe
Learn how to make this easy bread recipe, Dutch Oven Bread. It has all of the flavors of artisan bread, with the wafting aroma of fresh baked bread, and that crackly crust and beautifully baked center.
Equipment
Ingredients
- 1 tablespoon active dry yeast
- 3 cups warm water about 100 - 105° F
- 6 ½ cups bread flour or all purpose flour plus extra for dusting (using the scoop-and-sweep method)
- 1 tablespoon salt
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the yeast and warm water. Allow to rest for 5 minutes, it should become foamy.
- Add the flour all at once along with the salt to the wet ingredients, then mix with a wooden spoon or on low speed until combined (do not overmix). The dough will be sticky or slightly wet at this point, this is normal and it will come together.
- You can keep the dough in the mixing bowl, then lightly dust with flour, do not mix in. Cover with a clean kitchen towel or plastic wrap and allow to rise in a dry warm area for about 1 - 2 hours, or until the dough has risen - don't be worried if the dough has not completely doubled in size. (At this stage, you can continue with baking in step 4, or you can place the bowl of dough loosely covered with a kitchen towel or plastic wrap in the refrigerator for up to 2 weeks).
- While the dough is still rising, after about 45 minutes, place an empty Dutch oven (with the lid on) in a cold oven and preheat to 450°F. I usually aim to preheat my oven for at least 30 minutes or up to 1 hour, this allows the Dutch oven to preheat properly.
- Once the dough has risen (at least 1 hour), tip the dough onto a lightly floured surface and sprinkle the top of the dough with a dusting of flour. Fold it over few times (8 - 10). Divide dough in half for 2 large loaves or into 4 equal portions for four mini-sized loaves, working with one portion at a time, shape into a ball, tucking edges underneath the dough.
- Using a sharp knife or bread lame, cut 2 - 3 slashes or a cross shape into the top of the loaf.
- Place parchment paper on a clean surface or in a bowl, then place the flour-dusted dough on the parchment paper, cover with a clean kitchen towel and rest for 15 minutes.
- Wearing oven gloves, carefully remove the lid of the Dutch oven, lift the parchment paper with dough and transfer it to the Dutch oven, cover it with the lid and bake for about 25 minutes for the large loaf (if making the four smaller loaves, bake for 20 minutes). Remove the lid, continue to bake for an additional 18 - 20 minutes (smaller loaves - 15 minutes), or until bread is a rich golden color and if tapped on the bottom of the loaf, it sounds hollow.
- Remove from the oven, allow the bread to rest for 15 minutes before slicing.
Notes
For measuring the flour, I use the scoop and sweep method.
At step 3, you can either continue to bake or you can place the bowl of risen dough loosely covered with a kitchen towel or plastic wrap in the refrigerator for up to 2 weeks. Once ready to bake, remove a portion of dough to bake and bring to room temperature, about 30 - 45 minutes, then continue to step 4.
If you wish to add in seeds, dried fruits, or nuts, do this in step 2.
Freshly baked bread can be stored at room temperature in a covered storage container for up to 3 days. Best if served same day as baked for that crackly crust.
Day-old bread is amazing toasted!
This recipe makes 2 - 2 pound loaves or 4 - 1 pound loaves.
I recommend baking this recipe (either large or small loaves) in about a 4-quart Dutch oven to allow the dough to spread up for a taller loaf. You can use a larger-sized (6 - 7 quart) Dutch oven with no worries, just the dough will tend to spread out for a shorter loaf but with all of the same great flavors!
Nutrition
Serving: 1gCalories: 185kcalCarbohydrates: 37gProtein: 6gFat: 1gSodium: 320mgFiber: 1g
