French Bread in a Dutch Oven Recipe

Introduction

Making French bread at home is surprisingly simple with the help of a Dutch oven. This recipe yields a crusty, golden loaf with a soft, chewy interior perfect for sandwiches or dipping in olive oil.

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

1. Step 1: Combine the flour, salt, instant yeast, and water in a large mixing bowl or stand mixer bowl. Mix until the dough clears the sides but remains slightly sticky. Adjust with extra water or flour if needed.
2. Step 2: Knead the dough by hand for 15–20 minutes or with a stand mixer for 5–10 minutes until smooth, elastic, and passing the windowpane test.
3. Step 3: Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot for about 60 minutes or until doubled in size.
4. Step 4: Turn the dough onto a floured surface and shape it into a round loaf by folding the edges under. Line a Dutch oven with parchment paper, sprinkle cornmeal, and place the loaf seam-side down on the parchment.
5. Step 5: Cover the loaf with greased plastic wrap or the Dutch oven lid. Let it rise for 45–60 minutes until puffed. Preheat the oven to 450°F during the last 15 minutes.
6. Step 6: Lightly dust the dough with flour and make three or four shallow slashes across the top with a sharp knife or bread lame.
7. Step 7: Bake with the lid on for 20 minutes to trap steam, then remove the lid and bake for an additional 15–20 minutes until golden and reaching an internal temperature of 190°F.
8. Step 8: Remove the bread from the Dutch oven and cool on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• Use a damp kitchen towel or plastic wrap to cover dough rises to maintain moisture.
• Experiment with adding herbs like rosemary or thyme to the dough for extra flavor.
• If you don’t have a Dutch oven, use another heavy, oven-safe pot with a lid.
• For a softer crust, brush the cooled loaf lightly with melted butter before serving.

Storage

Store leftover bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, freeze tightly wrapped slices or the whole loaf for up to 1 month. Reheat in the oven at 350°F for 10 minutes to restore crispness.

How to Serve

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 first by dissolving it in warm water with a pinch of sugar for about 5–10 minutes until foamy before mixing with the other ingredients.

Why do I need to use a Dutch oven for baking this bread?

The Dutch oven traps steam released by the dough during baking, which helps develop a crispy crust and better oven spring, mimicking professional bread ovens.

French Bread in a Dutch Oven Recipe

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★★★★★

4.6 from 153 reviews

• Author: Sarah
• Total Time: 2 hours 45 minutes
• Yield: 1 loaf (about 1.5 pounds) 1x
• Diet: Vegetarian

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Description

This French Bread recipe yields a beautifully crusty and rustic loaf baked in a Dutch oven. The method traps steam to create a crisp exterior while maintaining a tender, chewy interior. The dough is made with simple ingredients and requires two rises for perfect texture and flavor. Ideal for a homemade artisan-style bread experience.

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Ingredients

Scale 1x2x3x

Dough

• 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)
• Parchment paper (for lining Dutch oven)

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Instructions

1. Mix the dough: Combine bread flour, salt, instant yeast, and water in a large bowl or stand mixer bowl. Mix until dough clears the sides but remains slightly sticky. Adjust with water or flour as needed to achieve the right consistency.
2. Knead the dough: Knead by hand for 15–20 minutes or in a stand mixer for 5–10 minutes until the dough is smooth, elastic, and passes the windowpane test by stretching a piece thinly without tearing.
3. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm, draft-free area for about 60 minutes or until doubled in size.
4. Shape the loaf: Turn dough onto a floured surface and shape gently into a round loaf by folding edges underneath and pinching the bottom until the top is smooth. Line Dutch oven with parchment paper, sprinkle with cornmeal, and place loaf seam-side down on parchment.
5. Second rise: Cover loaf with greased plastic wrap or Dutch oven lid, let rise 45–60 minutes until noticeably puffed. Preheat oven to 450°F during last 15 minutes of rising.
6. Slash and flour: Lightly dust dough top with flour. Use a sharp knife or bread lame to make 3–4 shallow slashes to allow even expansion during baking.
7. Bake: Place Dutch oven in the preheated oven with lid on and bake for 20 minutes to trap steam for a crisp crust. Remove lid and bake for another 15–20 minutes until the bread is golden brown and reaches an internal temperature of at least 190°F.
8. Cool and serve: Transfer bread to a wire rack and allow to cool at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

• Use instant yeast for convenience—no need to proof.
• If the dough is too sticky or too dry, adjust water or flour by tablespoons to get the right feel.
• The windowpane test is key for perfect gluten development.
• Place Dutch oven lid on during the first part of baking to trap steam, ensuring a crispy crust.
• Cooling the bread before slicing helps maintain crumb structure and flavor.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Bread
• Method: Baking
• Cuisine: French

Keywords: French bread, Dutch oven bread, artisan bread, homemade bread, crusty bread, no knead bread, bread baking