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Dutch Oven Bread Recipe

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4 from 30 reviews

  • Author: Emma
  • Total Time: 2 hours 55 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

This classic Dutch Oven Bread recipe produces a crusty, artisan-style loaf with a soft, airy interior. Made with simple ingredients and baked inside a preheated Dutch oven, the bread develops a perfect golden crust and delightful texture. Ideal for beginners and bread enthusiasts alike, this method leverages the Dutch oven’s heat retention to mimic professional baking conditions at home.

Ingredients

Scale

Dry Ingredients

  • 500 g strong bread flour
  • 1½ teaspoons salt
  • 1 teaspoon active dried yeast

Wet Ingredients

  • 350 ml warm water
  • 1 tablespoon honey

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the strong bread flour, salt, and active dried yeast until evenly mixed.
  2. Prepare Wet Ingredients: In a measuring jug, dissolve the honey in the warm water, ensuring the mixture is well combined.
  3. Mix Dough: Create a well in the center of the dry ingredients and pour in the water and honey mixture. Stir together using a wooden spoon or your hands until a shaggy dough forms.
  4. Knead the Dough: Transfer the dough to a floured surface and knead it for 10 minutes until it becomes smooth and elastic, developing the gluten necessary for a good rise.
  5. First Rise: Place the kneaded dough in a clean, greased bowl, cover it with a damp cloth, and allow it to rise in a warm spot for 1 hour or until doubled in size.
  6. Preheat Oven & Dutch Oven: Preheat your oven to 200ºC (400ºF). Place an empty cast iron Dutch oven with its lid inside the oven to heat up for optimal baking conditions.
  7. Shape the Dough: After the dough has risen, punch it down gently to release gases, then shape it into a round ball. Place it seam side down on a piece of baking paper.
  8. Prepare for Baking: Carefully lift the dough using the baking paper and transfer it into the preheated Dutch oven. Cover the Dutch oven with its lid to trap steam during baking.
  9. Bake Covered: Bake the bread covered for 25 minutes to develop steam, which helps create a crusty exterior and moist crumb.
  10. Bake Uncovered: Remove the lid from the Dutch oven and continue baking for an additional 10-15 minutes until the crust is a rich golden brown.
  11. Cool & Serve: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing to finish the cooking process and set the crumb structure.

Notes

  • Using warm water is crucial for activating the yeast effectively without killing it.
  • The Dutch oven should be thoroughly preheated to ensure proper steam buildup.
  • This bread is best eaten within a day or two but can be stored in an airtight container for up to 3 days.
  • Allowing the bread to cool completely before slicing will prevent it from becoming gummy.
  • To make the crust even crunchier, you can bake the bread uncovered for a few extra minutes, watching carefully to avoid burning.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: European

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