Dutch Oven Bread Recipe
This Easy No Knead Dutch Oven Bread requires just four simple ingredients and minimal hands-on time. It delivers a golden, crispy crust with a soft, airy interior—perfect for beginners and experienced bakers alike.
Equipment
- 5-6 quart Dutch oven Enameled or plain cast iron
- Large mixing bowl For mixing dough
- Parchment paper Prevents sticking
- Sharp knife or bread lame For scoring the dough
- Wire cooling rack For cooling the bread
Ingredients
- 3 cups all-purpose flour Unbleached for better texture
- 1¼ teaspoons salt Strengthens gluten
- ¼ teaspoon active dry yeast Can substitute instant yeast
- 1½ cups warm water 100-110°F (38-43°C)
Instructions
- Combine flour and salt in a large bowl
- Dissolve yeast in 2 tablespoons warm water with pinch of flour
- Mix yeast mixture with flour and remaining water until shaggy dough forms
- Cover and let rise for 12-18 hours until doubled and bubbly
- Scrape dough onto floured surface and shape into a ball
- Place dough on parchment paper and let rise for 2 hours
- Preheat Dutch oven at 450°F (230°C) for 30 minutes
- Place dough in Dutch oven using parchment paper
- Score the dough, cover, and bake for 30 minutes
- Remove lid and bake for another 15-20 minutes until golden
- Cool completely on a wire rack before slicing
Notes
- Room temperature should be around 70°F (21°C) for optimal rise
- Dough will be sticky – this is normal
- Dutch oven must be preheated
- Cool completely (1 hour minimum) before cutting
Nutrition
Serving: 50gCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 290mgPotassium: 40mgFiber: 1gCalcium: 5mgIron: 1.5mg
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