Easy Dutch Oven Bread

Ingredients

• 3 cups Bread flour (Provides higher gluten for better rise and chew)
• 1 tsp Instant yeast (No need to dissolve; add directly to dry ingredients)
• 1.5 tsp Salt (Enhances flavor; can adjust to taste)
• 1.5 cups Water (Lukewarm (about 75°F/24°C) to activate yeast)

Instructions

1. Gather ingredients and equipment

   Measure out flour, yeast, salt, and lukewarm water. Pre‑heat the oven to 450°F (232°C) with the Dutch oven inside.

   Time: PT5M

   Temperature: 450°F

2. Combine dry ingredients

   In the large mixing bowl, whisk together the bread flour, instant yeast, and salt until evenly distributed.

   Time: PT3M

3. Add water and form dough

   Pour the lukewarm water into the dry mixture. Stir with the wooden spoon until a shaggy, sticky dough forms.

   Time: PT2M

4. Knead briefly

   Turn the dough onto a lightly floured surface and knead for 2–3 minutes until it becomes smoother and slightly elastic.

   Time: PT3M

5. First rise (bulk fermentation)

   Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise at room temperature for about 45 minutes, or until doubled in size.

   Time: PT45M

6. Shape and score

   Gently deflate the dough, shape it into a round loaf, and place it on a piece of parchment paper. Using a razor blade or sharp knife, make a shallow slash about ½ inch deep across the top.

   Time: PT5M

7. Bake covered

   Carefully remove the pre‑heated Dutch oven (use oven mitts), place the parchment with the loaf inside, cover, and bake for 30 minutes.

   Time: PT30M

   Temperature: 450°F

8. Bake uncovered for crust

   Remove the lid and bake an additional 10 minutes, or until the crust is deep golden‑brown and the loaf sounds hollow when tapped on the bottom.

   Time: PT10M

   Temperature: 450°F

9. Cool

   Transfer the loaf to a cooling rack and let it rest for at least 30 minutes before slicing.

   Time: PT30M

Nutrition Facts

Calories

120

Protein

4g

Carbohydrates

22g

Fat

0.5g

Fiber

1g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour (use 3 cups)
• Instead of Instant yeast: Active dry yeast (use 1¼ tsp, dissolve in warm water)
• Instead of Salt: Sea salt, Kosher salt (use 1¼ tsp)
• Instead of Water: Milk (adds richness)

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Kitchen scale (optional) (optional)
• Bench scraper or dough cutter
• Dutch oven (cast iron) with lid
• Parchment paper
• Oven mitts
• Cooling rack
• Razor blade or sharp knife for scoring

Critical Steps — Do Not Skip

• Mix dry ingredients thoroughly to distribute yeast and salt
• Knead just enough to develop a slight gluten network (2‑3 minutes)
• Allow the dough to double in size during the first rise
• Preheat the Dutch oven fully before baking
• Bake covered first to trap steam, then uncovered for a crisp crust

Chef Tips from the Video

• Use bread flour for the best chew and rise
• A splash of honey or a tablespoon of olive oil can be added for flavor without affecting the technique
• For extra steam, place a small pan of water on the lower rack while the loaf bakes

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in a sealed container; keeps 3‑4 days

Freezer: Wrap loaf in foil then a freezer bag; lasts up to 2 months

Room temperature: Store in a bread box or paper bag; best within 2 days

Make-Ahead Tips

• The dough can be refrigerated overnight after the first rise for a deeper flavor
• Baked loaves freeze well; reheat in a 350°F oven for 10‑12 minutes