Go Back
Crusty Artisan Dutch Oven Bread

Crusty Artisan Dutch Oven Bread

Linda M. Harris
This Crusty Artisan Dutch Oven Bread is a simple, no-knead recipe that transforms basic pantry staples into a bakery-quality loaf.
With its golden, crackly crust and soft, airy interior, this bread is perfect for beginners and seasoned bakers alike.
Whether served alongside soups, used for sandwiches, or enjoyed with a slather of butter, this bread elevates any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course bread
Cuisine European, Rustic
Servings 8 Slices
Calories 160 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon or silicone spatula
  • 1 sheet of parchment paper
  • 1 Dutch oven (5-7 quart) with lid
  • 1 kitchen scale (optional)
  • 1 sharp knife or bread lame
  • 1 cooling rack

Ingredients
  

  • 3 ½ cups 450 g all-purpose flour
  • 1 ½ teaspoons 9 g salt
  • ½ teaspoon 2 g instant yeast
  • 1 ¾ cups 420 ml lukewarm water

Instructions
 

Step 1: Mix the Dough

  • In a large mixing bowl, combine the flour, salt, and instant yeast.
  • Gradually add lukewarm water while stirring with a wooden spoon until a sticky, shaggy dough forms.

Step 2: Let the Dough Rise

  • Cover the bowl with plastic wrap or a clean towel. Let it rest at room temperature for 12-18 hours, until it doubles in size and has a bubbly surface.

Step 3: Preheat the Dutch Oven

  • Preheat your oven to 450°F (230°C). Place the Dutch oven (including its lid) inside while preheating.

Step 4: Shape the Dough

  • Turn the dough onto a lightly floured surface and gently shape it into a round ball.
  • Place the dough on parchment paper for easy transfer.

Step 5: Bake the Bread

  • Carefully remove the preheated Dutch oven from the oven. Using the parchment paper, transfer the dough into the pot.
  • Cover with the lid and bake for 30 minutes.
  • Remove the lid and bake for an additional 10-15 minutes, until the crust is deep golden brown.

Step 6: Cool and Serve

  • Transfer the bread to a cooling rack and let it cool for at least 30 minutes before slicing. Enjoy!

Notes

Recipe Notes

  • Flour Substitutions: Replace up to half the all-purpose flour with whole wheat flour for a nuttier loaf.
  • Add-Ins: Customize your bread by adding herbs, seeds, cheese, or dried fruit to the dough before the first rise.
  • Storage: Store at room temperature in an airtight bag for up to 3 days or freeze for up to 3 months.
  • Crisping the Crust: Reheat in a 350°F (175°C) oven for 5-7 minutes to revive the crust.
  • No Dutch Oven? Use a heavy pot with a lid or cover a baking dish tightly with foil to trap steam.
Keyword Crusty Artisan Dutch Oven Bread