I found this dutch oven bread after several years of trying to perfect the art of making bread. And it truly is an art. The right amount of yeast, salt, flour and time to rise all contribute to flavor and texture of your bread. Some batches were too dense or they didn’t rise enough to look like a fancy artisan bread – more like a flat disc…
Finally, I found this recipe that is fool proof! This crusty dutch oven bread is almost impossible to screw up. It is simple – mix the ingredients together and leave it alone for about half a day. Bake it and its delicious 100% of the time.
The hardest thing about this recipe is just letting the bread sit and doing nothing!
As you could probably guess by the title, this bread is made in a dutch oven. This is the dutch oven that I use, it was a hand me down from Brandon’s mom and I make everything in it now! Bread, soups, stews, etc. Having a heavy bottom cast iron pot is great for all sorts of cooking and would be a great investment if you don’t have one already. In doing a quick google search it looks like they range in price from $25-$300+ if you want the fancy name brand Le Creuset Signature Dutch Oven.
Need something to eat with your bread? Try our 5-ingredient cauliflower soup! I like to make croutons out of my bread to add a nice crunch to this soup.
- 6 C all purpose flour
- 3 tsp salt
- 1 tsp active dry yeast
- 3 C water (warm)
- In a large bowl mix together flour, salt and yeast. Pour water into bowl and mix ingredients together until incorporated. Cover bowl with a clean towel and let sit in a warm place for 15-20 hours.
- Preheat oven to 450 degrees. Add dutch oven and lid to the oven during the preheat time. You want the dutch oven heat up as well
- Flour your work surface and hands. With floured hands gently remove the bread dough from the bowl. The bread can be very sticky. I find that it helps to sprinkle some flour over the top of the dough, especially around the edges of the bowl so that it drops down the sides as you pick up the dough.
- Shape your dough into a ball and drop it into the hot dutch oven. Put the lid back on and place it in the oven.
- Bake for 30 minutes with the lid on. Remove the lid and bake for another 15-20 minutes until golden brown.
- Remove from the oven and let cool.
**Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.
Flour – I wouldn’t get too crazy with gluten free flour blends unless you have a blend that you use as all-purpose flour. I have not had a chance to experiment with gluten free bread at this time. You can use whole wheat flour for a different flavor profile. This would be used in the same quantity.
If you are feeling fancy, add some spices/herbs to your bread like garlic, basil, oregano, etc!
Here are other great recipes to make with these products: Cauliflower Soup
Did you add any other flavorings? We would love to know what you tried!