Name: Dutch Oven French Bread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 4 cups bread flour; 2 teaspoons salt; 2½ teaspoons instant yeast (SAF brand recommended); 1½ cups water; Pinch of cornmeal (for sprinkling on parchment)

Jump to Recipe

Introduction

There’s nothing quite like the smell of freshly baked French bread straight from a Dutch oven. This recipe produces a crusty, golden loaf with a soft, airy interior, perfect for sandwiches or simply with butter. It’s surprisingly easy to make at home with just a few simple ingredients.

A round loaf of bread with a golden brown crust sits inside a red pot lined with crinkled parchment paper, the bread top has a pattern of five cut marks resembling petals or leaves. The crust has a light dusting of flour, giving a slightly textured look, and the bread appears soft inside with a smooth, slightly shiny surface. The pot rests on a white marbled texture with a blue and white striped cloth peeking from the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups bread flour
2 teaspoons salt
2½ teaspoons instant yeast (SAF brand recommended)
1½ cups water
Pinch of cornmeal (for sprinkling on the parchment)

Instructions

Step 1: Combine the flour, salt, yeast, and water in a large mixing bowl or the bowl of a stand mixer. Mix until the dough clears the sides of the bowl but remains slightly sticky. Adjust with a tablespoon of water or flour if needed.
Step 2: Knead the dough by hand for 15–20 minutes or with a stand mixer for 5–10 minutes, until smooth and elastic. Test readiness with the windowpane test by stretching a small dough piece thin without tearing.
Step 3: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm, draft-free area for about 60 minutes or until doubled in size.
Step 4: Turn the dough onto a floured surface and shape it into a round loaf by folding edges underneath, pinching the bottom, and smoothing the top. Line a Dutch oven with parchment and sprinkle cornmeal on top. Place the loaf seam-side down on the parchment.
Step 5: Cover the loaf with greased plastic wrap or the Dutch oven lid and let it rise 45–60 minutes until puffy. Preheat the oven to 450°F during the last 15 minutes of this second rise.
Step 6: Lightly dust the top with flour and make 3–4 shallow slashes with a sharp knife or bread lame to help the bread expand evenly.
Step 7: Bake with the Dutch oven lid on for 20 minutes to trap steam and create a crisp crust. Remove the lid and bake for an additional 15–20 minutes until golden and the internal temperature reaches at least 190°F.
Step 8: Remove the bread and cool it on a wire rack for at least 20 minutes before slicing. Enjoy warm or at room temperature.

Tips & Variations

Use a kitchen thermometer to ensure the bread is fully baked with an internal temperature of 190°F or higher.
For a heartier flavor, substitute up to half the bread flour with whole wheat flour.
Add herbs like rosemary or thyme to the dough for a fragrant twist.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or bake on a baking stone with a pan of water for steam.

Storage

Store leftover bread at room temperature wrapped loosely in a cloth or paper bag for up to 2 days to maintain crust crispness. For longer storage, slice and freeze in airtight bags for up to 3 months. To refresh, thaw and warm in a 350°F oven for 10 minutes.

How to Serve

A round loaf of bread with a golden brown crust is placed inside a white lined with parchment paper, which is inside a white pot. The bread has a decorative pattern on top made of five petal-shaped cuts, showing a slightly darker baked color. The surface of the bread is dusted lightly with flour, giving a rustic look. The background features a white marbled texture with a blue and white checkered cloth partially visible beneath the pot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water for about 5–10 minutes before mixing it with the other ingredients. Instant yeast can be added directly to the dry ingredients.

Why does the recipe call for baking with the lid on first?

Baking with the lid on traps steam inside the Dutch oven, which helps develop a crispy, crackly crust and allows the bread to rise fully before the crust sets.