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Dutch Oven Bread Recipe
5 from 16 votes

Dutch Oven Bread Recipe

The Dutch Oven Bread Recipe yields a crusty artisan-style loaf made from simple ingredients: flour, salt, yeast, and warm water. The dough is wet and sticky, which promotes a chewy, open crumb. After a long rise, the dough is baked in a preheated Dutch oven, creating steam that forms a golden, crackly crust. This no-knead method is approachable for home bakers seeking homemade bread.

Prep Time
5 mins
Cook Time
40 mins
Additional Time
4 hrs
Total Time
4 hrs 45 mins
Servings: 8
Calories: 171 kcal
Course: Side Dish
Cuisine: American

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

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  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 171

% 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.