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Dutch Oven French Bread Recipe

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★★★★★

4.8 from 133 reviews

This Dutch Oven French Bread recipe yields a crusty and chewy homemade bread with a golden-brown exterior and an airy, tender crumb. Using a Dutch oven traps steam to create a perfect crust while baking. Ideal for novice and seasoned bakers alike, this bread is perfect for serving alongside soups, salads, or enjoying as sandwich bread.

Ingredients

Scale

Dough Ingredients

  • 4 cups bread flour
  • 2 teaspoons salt
  • 2½ teaspoons instant yeast (SAF brand recommended)
  • 1½ cups water

For Baking

  • Pinch of cornmeal (for sprinkling on parchment)

Instructions

  1. Mix the dough: Combine the bread flour, salt, instant yeast, and water in a large mixing bowl or stand mixer bowl. There’s no need to proof the instant yeast. Mix until the dough clears the sides but remains slightly sticky. Adjust consistency by adding small amounts of water or flour if needed.
  2. Knead the dough: Knead by hand for 15-20 minutes or with a stand mixer for 5-10 minutes until dough is smooth, elastic, and passes the windowpane test by stretching a small piece until translucent without tearing.
  3. First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm, draft-free spot for about 60 minutes or until doubled in size. A briefly warmed oven or sunny windowsill works well.
  4. Shape the loaf: Turn the risen dough onto a floured surface. Shape gently into a round loaf by folding edges under and pinching the bottom to create a smooth top. Line a Dutch oven with parchment paper and sprinkle cornmeal on it. Place loaf seam-side down on parchment.
  5. Second rise: Cover the loaf with greased plastic wrap or the Dutch oven lid, letting it rise for 45-60 minutes until noticeably puffy. Preheat the oven to 450°F during the last 15 minutes of this rise.
  6. Slash and flour: Lightly dust the dough top with flour for a rustic look. Using a sharp knife or bread lame, make 3-4 shallow slashes across the loaf to allow even expansion during baking.
  7. Bake: Place the Dutch oven with the lid on into the preheated oven. Bake for 35-40 minutes total: the first 20 minutes with the lid on to create steam for a crisp crust, then remove the lid and bake an additional 15-20 minutes until the bread is golden brown and reaches an internal temperature of at least 190°F.
  8. Cool and serve: Remove bread from the Dutch oven and transfer to a wire rack. Let cool for at least 20 minutes before slicing to allow the interior to set. Serve warm or at room temperature.

Notes

  • Use bread flour for best gluten development and crust texture.
  • If the dough is too sticky or too dry during mixing, adjust with water or flour gradually.
  • For a crispier crust, do not skip baking with the lid on to trap steam during the initial bake phase.
  • The windowpane test helps ensure proper gluten development.
  • Allow bread to cool sufficiently before slicing to avoid gummy texture inside.

Keywords: Dutch oven bread, French bread recipe, homemade bread, crusty bread, baking bread, artisan bread, easy bread recipe

Find it online: https://dailysimplerecipe.com/dutch-oven-french-bread-recipe/