Dutch Oven Bread Recipe
User Reviews
5
Dutch Oven Bread Recipe
Description
This Dutch Oven Bread Recipe focuses on the simplest basic bread ingredients. Flour, salt, and dry active yeast are combined with very warm water to form a wet dough. The hydration produces a sticky dough that underpins the bread's moist crumb and chewy texture. A key step is the long rise at room temperature — at least four hours, often longer, to develop flavor and gas for a good rise.
Preheating the Dutch oven in a hot oven creates an enclosed steamy environment for the dough, helping the crust develop a crisp, golden exterior. After shaping the dough gently into a ball, it is transferred on parchment paper to the hot Dutch oven for baking. The result balances a crackly crust and tender interior.
This bread works well as a side for soups, salads, or for slicing into sandwiches. The flavor deepens with longer rising times, delivering a mild tang reminiscent of sourdough. Avoid adding extra flour to the dough to maintain texture. Use a Dutch oven with an oven-safe lid and knob rated for high heat to prevent damage during baking.
Proper water temperature near 105°F activates yeast without killing it. The dough can be left to rise longer or overnight to enhance flavor complexity. Flour the work surface and hands lightly when handling the sticky dough to prevent sticking without toughening the loaf.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon dry active yeast
- 1 1/2 cups water very warm
Instructions
- Whisk the flour, salt, and yeast together in a large mixing bowl. Pour in the warm water and stir to combine. (The dough will be very wet, do not add any more flour.) Cover the bowl with a kitchen towel and let the dough rise for at least 4 hours. The dough will rise up the sides of the bowl during this time and will look mottled and bubbly when you remove the kitchen towel.
- Set your oven to 450 degrees Fahrenheit. Preheat your Dutch oven by placing it on the middle rack of your oven, covered with the lid, while the oven is heating. Let the dutch oven heat for 30 minutes.
- In the meantime, sprinkle your countertop or a smooth work surface with a little flour and lightly flour your hands as well. Turn the bread dough out of the bowl and on to the floured surface. Gently fold the dough into itself a couple times to form a ball.
- Spray a sheet of parchment paper with non-stick cooking spray and place the dough on top. Lift the dough using the parchment paper then place it inside of a large bowl until the Dutch oven is ready.
- Remove the lid from the Dutch oven and move the dough into the pot using the parchment paper. Cover with the lid and let the bread cook for 30 minutes.
- After 30 minutes of baking, use oven mitts to remove the lid and take out the piece of parchment paper (it will easily come right out from under the bottom of the bread.) Return the Dutch oven to the oven and bake uncovered for another 10-15 minutes, or until the bread forms a nice crust and starts to turn a golden brown color around the edges and top.
- Remove from the oven and let the bread cool on a wire rack for at least 30 minutes before slicing and serving.
Notes
- Allow the dough to rise at least 4 hours; longer rising (8-12+ hours) produces more pronounced flavor, resembling sourdough.
- Only use warm water around 105 degrees Fahrenheit to activate yeast effectively; hotter water can kill yeast.
- Do not add extra flour to the dough beyond what is indicated; this ensures the bread remains soft and chewy inside.
- Use an oven-safe Dutch oven with a lid and knob rated for 450 degrees Fahrenheit or above to avoid damage during baking.
- Because dough is sticky, lightly flour work surfaces and hands when shaping to avoid sticking without toughening the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 437mg | 18% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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