Simple Dutch Oven Bread
This Simple Dutch Oven Bread recipe creates a perfectly golden, crusty loaf with a soft and airy interior. Using just a few basic ingredients and a Dutch oven, you can enjoy homemade bread with minimal effort and time. It’s an ideal recipe for beginners and experienced bakers alike, yielding results that are perfect for everything from sandwiches to fresh, warm slices straight from the oven.
Equipment
- 1 Dutch oven (5–6 quarts)
- 1 large mixing bowl
- 1 wooden spoon or dough scraper
- 1 sharp knife or bread lame
- 1 Parchment paper (optional)
- 1 Kitchen Towel or Plastic Wrap
Ingredients
- 3 cups All-purpose flour
- 1 ½ teaspoons Salt
- 1 teaspoon Active dry yeast
- 1 ½ cups Warm water about 110°F or 43°C
- Olive oil optional, for greasing the bowl
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt.
- Activate the Yeast: In a separate bowl, dissolve yeast in warm water. Let it sit for 5-10 minutes until bubbles form and the yeast is activated.
- Combine Ingredients: Pour the yeast-water mixture into the flour-salt mix. Stir with a wooden spoon until the dough comes together, forming a shaggy mass.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. If the dough is too sticky, add small amounts of flour.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and let it rise for 1-1.5 hours, or until doubled in size.
- Preheat the Oven: While the dough rises, preheat the oven to 450°F (230°C) and place the Dutch oven (with the lid on) inside to heat.
- Shape the Dough: After the dough has risen, gently turn it out onto a floured surface and shape it into a round loaf. Place it onto a piece of parchment paper for easy transfer.
- Score the Dough: Using a sharp knife or bread lame, score the top of the dough with a few shallow slashes.
- Bake the Bread: Carefully place the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes until the bread has a golden-brown crust.
- Cool and Serve: Once done, remove the bread from the Dutch oven and cool on a wire rack for at least 30 minutes before slicing.
Notes
- Flour Substitution: You can experiment with different types of flour, such as whole wheat or spelt, for added flavor and texture. However, you may need to adjust the amount of water to get the right consistency.
- Rising Time Variations: If you don’t have enough time for a 1.5-hour rise, you can let the dough rise in the refrigerator overnight for a slower, more flavorful fermentation.
- Crust Texture: For a thicker, crunchier crust, you can spray a bit of water onto the dough before baking or add a few ice cubes to the Dutch oven before putting it in the oven.
- Storing: Store leftovers in a paper bag or wrapped in a kitchen towel to maintain the crust’s crispness. If you want to keep it for a longer time, freeze the bread after it’s cooled.