This easy no knead Dutch Oven Bread comes together quickly without even the need for a stand mixer. Use your hands or a wooden spoon to create a sticky dough that is steamed to perfection in a Dutch oven, finished with a golden, crunchy crust, and has plenty of air pockets to hold softened butter or tonight’s soup.

Dutch Oven Bread

If you’ve ever wondered if you can bake bread in a Dutch oven, I’m here to gladly tell you that you indeed can! You can cook nearly any bread recipe in a Dutch oven as long as you have the right size Dutch oven and the proper quantity of dough. Of course you will end up with a bowl shape instead of a loaf shape, but the taste will be exactly the same. Dutch oven breads are a go-to for me and my family as we often need large loafs to feed the 8 of us for a couple meals.

The secret to a Dutch oven bread is the use of the lid. By baking bread in the dutch oven with a lid, you’re steaming the dough creating a soft, bouncy inside. Removing the lid at the end is what creates the golden craters on the outside. This means you get the best of both worlds with bread of a crunchy exterior and fluffy interior. You can make artisan bread in the comfort of your own home with just a few ingredients and a few hours time.

EQUIPMENT

5 quart dutch oven or larger

seratted knife

Measuring Cups

cooling rack

parchment paper

INGREDIENTS

4 cups flour all-purpose

2-1/4 teaspoons yeast active dry

1-1/2 teaspoon salt

2 cups water warm (about 110F)

1-2 Tablespoons olive oil or avocado oil

INSTRUCTIONS

Combine all ingredients into a large bowl with a wooden spoon or hand until there are no dry spots. The dough will be a shaggy, sticky dough.

Coat the bowl with olive oil and toss the dough in it, coating on all sides. Cover with plastic wrap tightly and set in a warm area to double in size, about 1-2 hours.

Once the dough has doubled in size, preheat the oven to 450F. Add the Dutch oven with lid ajar, to the oven to warm for about 30 minutes.

Lay a piece of oven safe parchment paper down and lightly flour. Dump the dough onto the floured parchment paper and lightly shape into a circle loaf.

Once the Dutch oven is ready, remove from the oven using pot holders. Transfer the parchment paper with the dough, into the warm Dutch oven. Use a sharp knife or clean razor blade to make a 2-inch deep cut into the top of the dough. This will help it rise during baking and create beautiful craters.

Cover with the hot lid and return the Dutch oven to the oven. Bake at 450F for 40-45 minutes. Remove the lid and allow to bake another 10-15 minutes until golden brown.

Again, using pot holders, lift the dough using the parchment paper, out of the Dutch oven and set on a cooling rack for about 15 minutes before slicing.

What size Dutch Oven for Dutch oven bread?

This recipe requires a 5 quart or larger. You want to be sure that once the bread proofs and during the cooking process that the top does not rest on the dough and stick. Make sure to use a Dutch oven that does not have a plastic handle on the top. You want a metal or cast iron handle. Traditional Dutch ovens work well for this as do enameled，but not all Dutch ovens have a metal handle on top.

What temperature do you cook Dutch oven bread at?

The Dutch oven itself needs to preheat with the lid on, in the oven at 450F for about 30 minutes. The Dutch oven is then lined with oven safe parchment paper and the dough placed gently into the Dutch oven. It’s then covered and baked for 45 minutes in the oven at 450F. Once that time is up, carefully remove the lid and bake for an additional 10-15 minutes with the cover removed.

Storing Dough & Baked Bread

If you’ve run out of time in the day, we’ve all been there, this dough can last up to a week in the refrigerator before needing baking. Simply pull out the dough and set in a warm area of the house to allow to come to room temperature, warm, and rise again before adding to a preheated Dutch oven.

Once the bread is baked, wrap in plastic wrap and store at room temperature on the counter. It will be good for about 2-3 days. If it’s feeling a little hard, wrap in a damp paper towel and microwave for about 30 seconds on high to bring back the moisture. Any signs of green or mold, toss it to the chickens.

If you still have a large loaf left after 2 days with no intention of eating it that night, consider wrapping it in plastic wrap, then into a large Ziploc bag, and freezing it! You can slice it or freeze it whole for up to 2 months.