Dutch Oven Bread

5 from 9 votes

This easy no-knead Dutch Oven Bread delivers a golden, crusty loaf with a soft, airy interior using just 4 pantry ingredients. The cast iron Dutch oven traps steam for bakery-quality results every time, and the hands-off method means anyone can bake this bread at home.

Prep Time10

Cook Time45

Rise Time2 30

Total Time3 25

Course: Bread

Cuisine: American

Servings: people

Calories: 172kcal

Author: Ned Adams

Equipment

1 5-Quart Cast Iron Dutch Oven (non-enameled)
Parchment paper
1 Sharp Knife or Razor Blade (for scoring)

Ingredients

3 cups bread flour all-purpose flour works but produces a softer crumb
1 teaspoon fine salt
½ teaspoon rapid-rise (instant) yeast or active dry yeast for overnight rise
1 ½ cups warm water 100-110°F for rapid-rise, room temperature for overnight

Instructions

In a large bowl, whisk together the bread flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. It will look rough and lumpy. That is exactly right.
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 2 hours (rapid-rise yeast) or 12 to 18 hours (active dry yeast). The dough is ready when it has roughly doubled in size and the surface looks bubbly.
Turn the risen dough out onto a well-floured surface. Gently pull the edges of the dough toward the center, folding it over itself to create tension on the surface. Flip the dough seam-side down and shape it into a round ball. Do not knead or overwork the dough.
Place the dough ball back in the bowl (or on a piece of parchment paper), cover, and let it rest for 30 minutes while the oven preheats.
Preheat your oven to 450°F. Line the inside of a 5-quart cast iron Dutch oven with parchment paper. Gently transfer the dough ball into the parchment-lined Dutch oven.
Using a sharp knife or razor blade, slash the top of the dough in an X pattern or single line. This controls where the bread expands during baking and gives it that classic artisan look.
Place the lid on the Dutch oven and bake for 30 minutes. The lid traps steam, which is what creates the golden, crackly crust.
Remove the lid and continue baking for 10 to 15 minutes, or until the top is deep golden brown. The internal temperature should reach 200 to 210°F when checked with an instant-read thermometer.
Carefully lift the bread out of the Dutch oven using the parchment paper. Place the loaf on a wire rack and let it cool for at least 30 minutes before slicing. Cutting too early releases steam and can make the interior gummy.

Notes

Use Parchment Paper: Line the Dutch oven with parchment before adding the dough. It prevents sticking and makes lifting the finished loaf easy. Trim the edges so they do not burn against the hot sides.

Score the Top: Use a sharp knife or razor blade to slash the top of the dough before baking. This controls where the bread expands (oven spring) and gives you that classic artisan look. One long slash or an X pattern both work well.

Do Not Skip the Covered Bake: The first 30 minutes with the lid on traps steam and creates the crust. Removing the lid too early gives you a pale, soft top instead of a golden, crackly one.

Check Doneness by Sound: Tap the bottom of the finished loaf. It should sound hollow. If it thuds, put it back in the oven (without the lid) for 5 more minutes.

Cool Before You Slice: Let the bread rest on a wire rack for at least 30 minutes. Cutting too early releases steam that would otherwise be reabsorbed, leaving you with a gummy interior.

Measure Flour Correctly: Spoon the flour into the measuring cup and level it off. Scooping the cup directly into the flour bag packs in extra and will give you a dense loaf. For even better accuracy, weigh your flour with a kitchen scale (500g for this recipe).

Nutrition