I always find satisfaction in mixing 3 cups of flour with 1 1/2 cups water heated to 110°F, salt, and yeast to craft my Dutch Oven Bread recipe. The simple ingredients meld into a rustic loaf with a light dusting of cornmeal. I take pride in every detail that makes home baking genuine and simple.

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I love experimenting with new baking methods and this Rustic French Bread recipe in a dutch oven totally blew my mind. I mixed 3 cups of all-purpose flour with 1 1/2 cups of lukewarm water, a bit of salt, and just 1/4 teaspoon of active dry yeast which created the perfect balance for this bread.

Adding just a pinch of cornmeal for dusting gave it that extra crunch I adore. I came across this technique while exploring artisan bread recipes and easy bread recipes online and decided to give it a shot.

The process seems simple but the flavors are bold and distinct. There’s something really magic about the way this dutch oven bread surprises you with its crispy outside and delightfully airy inside.

If you’re into trying out new food experiments, like some pudding chia treats or unique oven recipes, you will have to try this one out. Enjoy the bake and the adventure it brings!

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like that it only uses simple ingredients that are easy to find, which makes me feel like I can always whip up a delicious loaf whenever I want. Second, I love how the dough gets that wonderfully bubbly texture during the long, slow rise, and the smell that fills my kitchen as it bakes is just unbeatable. Third, the whole process, from mixing the dough to using the hot Dutch oven, makes me feel like I’m really making something traditional and homemade, which gives me a sense of pride and comfort.

I also gotta say, I love that this rustic french bread recipe is something I can easily make in the comfort of my own home. Its simplicity is really cool, and nothing beats that smell of freshly baked bread that makes my house feel so cozy. It’s like my own little bakery right at home, and that makes every loaf extra special to me.

Ingredients

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All-purpose or bread flour provides carbohydrates, proteins and structure for chewy, tender bread.
Lukewarm water (approx 110°F) hydrates the flour and activates the yeast for a great rise.
Salt not only boosts flavour but also helps control yeast growth giving balance to the dough.
Active dry yeast ferments the dough slowly, imparting a slight tang and airy texture.
Cornmeal dusting prevents sticking, adds a light crunch and gives a rustic appeal.

Ingredient Quantities

3 cups all-purpose or bread flour

1 1/2 cups lukewarm water (about 110°F)

1 1/2 teaspoons salt

1/4 teaspoon active dry yeast

A pinch of cornmeal for dusting (optional)

How to Make this

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1. In a large bowl, combine your flour, salt and active dry yeast together before you add the water.

2. Pour in the lukewarm water and mix until you form a sticky, shaggy dough.

3. Cover the bowl with a damp cloth and let the dough rest in a warm place for about 12 to 18 hours until it becomes bubbly.

4. Once ready, lightly flour a clean work surface and tip out the dough, being careful not to deflate it too much.

5. If you like, dust your work surface with a pinch of cornmeal before gently shaping the dough into a round loaf.

6. Preheat your oven to 450°F with your Dutch oven inside for at least 30 minutes.

7. Let the shaped dough rest on a piece of parchment paper for another 30 minutes so it can rise a little more.

8. Carefully remove the hot Dutch oven from the oven. If you prefer, dust a bit of cornmeal inside it to prevent sticking.

9. Transfer your dough (with the parchment paper if using) into the Dutch oven, cover with the lid, and bake for 30 minutes.

10. After 30 minutes, remove the lid and bake for an additional 15 minutes or until the crust is a deep golden brown. Let it cool before slicing and enjoy!

Equipment Needed

1. Large mixing bowl – to combine your dry ingredients and let the dough rest
2. Measuring cups and spoons – for accurately measuring the flour, water, salt and yeast
3. Wooden spoon – to mix the ingredients until the dough is sticky and shaggy
4. Damp cloth – to cover the bowl while the dough ferments
5. Clean work surface – for transferring, lightly flouring and shaping the dough
6. Parchment paper – to let the dough rest and for an easy transfer into the pot
7. Dutch oven with lid – to bake the dough at high temperatures and produce a crusty bread
8. Oven mitts – to safely remove the hot Dutch oven from the oven

FAQ

Q: What if my water isn’t exactly 110°F?

A: It's ok if its a little off. Lukewarm water helps wake up the yeast so even if its not spot on, your bread should still turn out good.

Q: How do i know when the dough is ready?

A: The dough should look a bit sticky and well formed after mixing. If it's too dry or too wet, you may need a little extra water or flour, so just adjust as you go.

Q: Can i use whole wheat or other flours?

A: Yes you can experiment with whole wheat or other flours, but since they absorb water differently, you might need to tweak the water amount to get the right dough consistency.

Q: How do i achieve that crispy crust?

A: Dusting the dutch oven with a pinch of cornmeal and preheating it in the oven helps form a nice crispy crust. Also, keeping the lid on for the initial bake traps steam, adding to that crispy exterior.

Q: What if i don't have a dutch oven?

A: No worries, you can use any heavy lidded pot or even a baking stone with a pan of water in the oven to create steam, but a dutch oven really makes it easier.

Rustic French Bread (Dutch Oven) Recipe Substitutions and Variations

Flour: You can swap out all-purpose flour for a mix of bread flour and whole wheat flour if you like a nuttier taste, but you might need to adjust the water a bit.
Water: Instead of lukewarm water, try using room temperature beer for a unique flavor bump in your bread.
Salt: If you’re watching your sodium, substitute regular salt with a low-sodium sea salt in the same measure.
Yeast: You can use instant yeast in place of active dry yeast, but use the same quantity and watch your dough as it might rise faster.
Cornmeal: If you dont have cornmeal for dusting, you can dust with semolina flour which gives a similar texture.

Pro Tips

1. Make sure your water is really about the right temperature cuz if it’s too hot it might kill your yeast and too cold wont get the fire starting bubble action.

2. When letting the dough rest, try to find the warmest spot in your house even if its not perfectly constant temperature sometimes a little extra warmth really helps those bubling bubbles to form actually.

3. Don’t be too rough when moving the dough to the work surface ok so it keeps that airy inside, over-handling it can deflate it even if you really want a smooth dough.

4. Preheat that Dutch oven thoroughly and dust it lightly with cornmeal its like giving the dough a good non-stick landing pad which really helps to get that deep golden crust.