I’m sharing my Rustic Dutch Oven Bread Recipe because it uses just a few pantry staples and simple timing to produce a loaf with a crisp crust and airy interior.

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I still can’t believe how a loaf this good comes from something so simple. In my Rustic Dutch Oven Bread Recipe experiments I use plain all-purpose flour and lukewarm water and somehow end up with a crackly crust and a soft, airy inside that just begs to be torn apart.

It’s part of my Easy Artisan Bread Dutch Ovens routine, and every time the oven door opens the smell makes me pause. I’m not gonna lie, i’ve messed it up a few times, but when it works you wonder why you’d ever buy bakery bread again.

Give it a try and see what happens.

Ingredients

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The BEST Dutch Oven Bread

All-purpose flour: Mainly carbs, some protein, low fiber, gives structure and a chewy crumb.
Instant yeast: Tiny living cells that eat sugars, make gas for rise, add mild yeasty notes.
Fine sea salt: No real nutrients besides sodium, brightens flavor and slows fermentation a bit.
Lukewarm water: No calories, hydrates flour, activates yeast, helps develop texture and crust.
Olive oil: Adds fat, softens crumb, brings a touch of richness and extra calories.
Cornmeal or semolina: Dusting that prevents sticking, adds crunch and a rustic, slightly nutty bite.

Ingredient Quantities

3 cups all-purpose flour (about 360 g), plus extra for dusting

1/4 teaspoon instant yeast (about 1 g)

1 1/4 teaspoons fine sea salt (about 7 1/2 g)

1 1/2 cups lukewarm water (about 360 ml)

1 tablespoon olive oil (optional)

1 to 2 tablespoons cornmeal or semolina for dusting (optional)

How to Make this

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1. In a large bowl stir together 3 cups all purpose flour, 1/4 teaspoon instant yeast and 1 1/4 teaspoons fine sea salt until evenly mixed.

2. Add 1 1/2 cups lukewarm water and 1 tablespoon olive oil if using, then mix with a wooden spoon or your hand until a shaggy, sticky dough forms, no kneading needed.

3. Cover the bowl loosely with plastic wrap or a towel and let sit at room temperature 12 to 18 hours, or until the surface is bubbly and doubled in size.

4. When dough is ready, dust a work surface with a little flour, dump the dough out, fold it over itself a few times to shape into a rough ball, dont press all the air out.

5. Place the dough seam side down on a sheet of parchment lightly dusted with 1 to 2 tablespoons cornmeal or semolina if you like, cover with a towel and let rest 30 to 45 minutes while you preheat the oven.

6. Preheat oven to 450°F (230°C) with a clean Dutch oven and lid inside for at least 30 minutes so the pot is smoking hot, use caution when handling it.

7. Use a sharp knife or lame to score a couple slashes on top of the loaf, then carefully lift the parchment with the dough into the hot pot, put the lid on and return to the oven.

8. Bake covered 30 minutes, then remove the lid and bake another 10 to 20 minutes until the crust is deep golden brown and sounds hollow when tapped.

9. Remove the bread using the parchment, cool on a rack at least 1 hour before slicing, this step is important so the crumb sets and you dont end up with gummy bread.

Equipment Needed

1. Large mixing bowl, big enough for 3 cups flour
2. Wooden spoon (or just your hand) for mixing the shaggy dough
3. Measuring cups and spoons, and a kitchen scale if you have one
4. Plastic wrap or a clean towel to cover the bowl while it rests
5. Parchment paper plus a little cornmeal or semolina to dust it
6. Heavy Dutch oven with lid for baking (preheat it in the oven)
7. Sharp knife, razor or lame to score the top of the loaf
8. Oven mitts and a cooling rack so the bread can cool at least an hour

FAQ

3 cups all-purpose flour (about 360 g), plus extra for dusting

1/4 teaspoon instant yeast (about 1 g)

1 1/4 teaspoons fine sea salt (about 7 1/2 g)

1 1/2 cups lukewarm water (about 360 ml)

1 tablespoon olive oil (optional)

1 to 2 tablespoons cornmeal or semolina for dusting (optional)

Q: Can I use active dry yeast instead of instant yeast? A: Yes. Use about three times the amount, so about 3/4 teaspoon active dry. Dissolve it in the lukewarm water and let sit 5 to 10 minutes until foamy before mixing with the flour.

Q: My dough didnt rise much after 12 hours, what went wrong? A: Likely your kitchen was too cool or the yeast was old. Give it more time at room temp, or move it to a slightly warmer spot. You can also do a shorter warm rise for 2 to 4 hours if you use more yeast.

Q: I dont have a Dutch oven, can I still make this? A: Yes. Use a heavy ovenproof pot with a lid, or bake on a baking sheet and create steam by putting a metal pan with hot water on the lower rack for the first 20 minutes. Results wont be exactly the same but still great.

Q: Can I add whole wheat flour or seeds? A: You can replace up to half the all purpose flour with whole wheat. Add a touch more water because whole wheat soaks more liquid. For seeds fold them in after the first rest or press them onto the surface before baking.

Q: How should I store leftover bread? A: Keep it wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer keep it sliced in the freezer and toast or warm slices when you want them.

Q: My crust is too hard or too soft, how do I fix it? A: If crust is too hard, reduce the final uncovered bake time a bit, or tent with foil. If crust is too soft, bake uncovered a little longer and make sure the pot was very hot when you started. Also cooling fully on a rack helps the crust set right.

The BEST Dutch Oven Bread Recipe Substitutions and Variations

3 cups all purpose flour: swap in bread flour for a chewier, taller loaf use the same weight but you might need 1 to 2 tablespoons less water. Or swap up to half with whole wheat for nuttier flavor add about 2 to 4 tablespoons extra water and expect a slightly denser crumb.
1/4 teaspoon instant yeast: use active dry yeast instead measure about 25 percent more by weight and dissolve it in the lukewarm water for 5 to 10 minutes until bubbly before mixing it into the dough.
1 1/4 teaspoons fine sea salt: swap with table salt or kosher salt for convenience the best approach is to weigh 7.5 grams. If you must go by volume, stick close to 1 1/4 teaspoons for fine table salt and adjust to taste with coarser kosher salts.
1 1/2 cups lukewarm water: replace up to half the water with whole milk or buttermilk for a softer, richer crumb reduce total liquid by 1 to 2 tablespoons when you use milk and watch the dough it may feel a bit stickier.

Pro Tips

Pro tips

– Fermentation is not exact so relax. If your kitchen is warm cut the resting time down, if it is cool let it go longer or pop it in the fridge for 12 to 24 hours for more complex flavor, its totally fine either way.

– Handle the dough gently. Use wet or lightly floured hands when you fold it, do a few quick folds to build strength but dont press all the air out, that trapped air is what gives you big holes inside.

– Get the pot really hot and be careful when you move it. Preheat your Dutch oven at least 30 minutes, score right before you lift the dough into it, and use thick oven mitts or towels because the pot will be screaming hot, small mistakes with hot metal hurt.

– Protect the bottom crust and check doneness smart. Sprinkle only a little cornmeal or semolina or it will burn, and if you want a deeper crust mist the dough or add a small pan of hot water when you uncover it. Aim for about 205 F inside or the hollow tap test and let the loaf cool at least one hour before slicing, impatient cutting makes a gummy crumb.

The BEST Dutch Oven Bread Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Rustic Dutch Oven Bread Recipe because it uses just a few pantry staples and simple timing to produce a loaf with a crisp crust and airy interior.

Servings

servings

Calories

179

kcal

Equipment: 1. Large mixing bowl, big enough for 3 cups flour
2. Wooden spoon (or just your hand) for mixing the shaggy dough
3. Measuring cups and spoons, and a kitchen scale if you have one
4. Plastic wrap or a clean towel to cover the bowl while it rests
5. Parchment paper plus a little cornmeal or semolina to dust it
6. Heavy Dutch oven with lid for baking (preheat it in the oven)
7. Sharp knife, razor or lame to score the top of the loaf
8. Oven mitts and a cooling rack so the bread can cool at least an hour

Ingredients

3 cups all-purpose flour (about 360 g), plus extra for dusting
1/4 teaspoon instant yeast (about 1 g)
1 1/4 teaspoons fine sea salt (about 7 1/2 g)
1 1/2 cups lukewarm water (about 360 ml)
1 tablespoon olive oil (optional)
1 to 2 tablespoons cornmeal or semolina for dusting (optional)

Directions

In a large bowl stir together 3 cups all purpose flour, 1/4 teaspoon instant yeast and 1 1/4 teaspoons fine sea salt until evenly mixed.
Add 1 1/2 cups lukewarm water and 1 tablespoon olive oil if using, then mix with a wooden spoon or your hand until a shaggy, sticky dough forms, no kneading needed.
Cover the bowl loosely with plastic wrap or a towel and let sit at room temperature 12 to 18 hours, or until the surface is bubbly and doubled in size.
When dough is ready, dust a work surface with a little flour, dump the dough out, fold it over itself a few times to shape into a rough ball, dont press all the air out.
Place the dough seam side down on a sheet of parchment lightly dusted with 1 to 2 tablespoons cornmeal or semolina if you like, cover with a towel and let rest 30 to 45 minutes while you preheat the oven.
Preheat oven to 450°F (230°C) with a clean Dutch oven and lid inside for at least 30 minutes so the pot is smoking hot, use caution when handling it.
Use a sharp knife or lame to score a couple slashes on top of the loaf, then carefully lift the parchment with the dough into the hot pot, put the lid on and return to the oven.
Bake covered 30 minutes, then remove the lid and bake another 10 to 20 minutes until the crust is deep golden brown and sounds hollow when tapped.
Remove the bread using the parchment, cool on a rack at least 1 hour before slicing, this step is important so the crumb sets and you dont end up with gummy bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.