French Bread in a Dutch Oven Recipe

Introduction

French bread baked in a Dutch oven delivers a crispy crust and soft, airy crumb, reminiscent of artisan bakery loaves. This easy method uses simple ingredients and no fancy equipment, making it perfect for home bakers craving fresh bread.

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: Mix the dough. Combine the flour, salt, yeast, and water in a large bowl or stand mixer bowl. There is no need to proof the instant yeast; simply mix until the dough clears the sides of the bowl but remains slightly sticky. Add water or flour as needed to adjust texture.
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 it passes the windowpane test (stretch a small piece thinly without tearing).
3. Step 3: First rise. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free spot for about 60 minutes or until doubled in size.
4. Step 4: Shape the loaf on a floured surface by folding edges under and pinching to create a smooth round top. Line your Dutch oven with parchment paper, sprinkle cornmeal on the parchment, and place the loaf seam-side down on it.
5. Step 5: Second rise. Cover the loaf with greased plastic wrap or the Dutch oven lid. Let it rise for 45–60 minutes until it puffs up significantly. Preheat your oven to 450°F during the last 15 minutes of rising.
6. Step 6: Slash and flour. Lightly dust the dough’s top with flour for a rustic look. Using a sharp knife or bread lame, make three or four shallow slashes across the top to help even expansion during baking.
7. Step 7: Bake. Place the Dutch oven with the loaf inside into the oven. Bake with the lid on for 20 minutes to trap steam for a crisp crust. Then remove the lid and bake another 15–20 minutes until golden brown and the internal temperature reaches at least 190°F.
8. Step 8: Cool and serve. Remove the bread from the Dutch oven and cool 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.
• If you don’t have cornmeal, a light dusting of flour on the parchment will also prevent sticking.
• For extra flavor, add a tablespoon of olive oil or a teaspoon of dried herbs to the dough before mixing.
• To make a baguette shape, shape the dough into an elongated loaf instead of a round boule.

Storage

Store leftover bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to two days. For longer storage, freeze the loaf wrapped tightly in plastic wrap and foil for up to 3 months. Reheat by warming in a 350°F oven for 10–15 minutes to revive the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast but it requires proofing in warm water for 5–10 minutes until bubbly before mixing with other ingredients.

Why do I need to bake with the Dutch oven lid on first?

Baking with the lid on traps steam inside, which helps develop a crispy, crackly crust by preventing the bread’s surface from drying out too quickly.

French Bread in a Dutch Oven Recipe

---

★★★★★

4.9 from 110 reviews

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

Pin Recipe

Print Recipe

Description

This classic French bread recipe delivers a crusty, golden loaf with a chewy crumb, all baked in a Dutch oven to replicate the steam environment of professional bread ovens. Using simple ingredients and a method that requires no special equipment beyond a Dutch oven, this bread is perfect for home bakers looking to achieve bakery-quality results.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 1½ cups water

For Baking

• Pinch of cornmeal (for sprinkling on the parchment)

Additional

• Parchment paper

---

Instructions

1. Mix the Dough: Combine the bread flour, salt, instant yeast, and water in a large mixing bowl or the bowl of a stand mixer. No need to proof the yeast; mix everything until the dough clears the sides of the bowl but remains slightly sticky. Adjust by adding water or flour a tablespoon at a time as needed.
2. Knead the Dough: Knead the dough by hand for 15–20 minutes or with a stand mixer for 5–10 minutes until it’s smooth, elastic, and passes the windowpane test (stretch a small piece thin enough to see light through it 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 place for about 60 minutes, or until doubled in size. A warmed oven or sunny windowsill works well.
4. Shape the Loaf: Turn the risen dough onto a floured surface. Gently fold the edges under and pinch the bottom to create a smooth round loaf. Line your Dutch oven with parchment paper sprinkled lightly with cornmeal, then place the loaf seam-side down on the parchment.
5. Second Rise: Cover the loaf with heavily greased plastic wrap or the Dutch oven lid and let the dough rise again for 45–60 minutes, until it visibly puffs up. Preheat your oven to 450°F in the last 15 minutes of rising.
6. Slash and Flour: Dust the top of the dough lightly with flour for a rustic look. Use a sharp knife or bread lame to make three or four shallow slashes across the top, which helps the bread expand evenly during baking.
7. Bake: Place the Dutch oven with the loaf and lid in the preheated oven. Bake for 35–40 minutes total — first 20 minutes with the lid on to trap steam for a crisp crust, then remove the lid for the final 15–20 minutes to brown the crust and bake until the internal temperature reaches at least 190°F.
8. Cool and Serve: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool for at least 20 minutes before slicing to allow the crumb to set. Serve warm or at room temperature.

Notes

• Using instant yeast means there is no need to proof it before mixing.
• The windowpane test helps ensure proper gluten development and dough elasticity.
• Preheating the Dutch oven helps generate the steam environment needed for a good crust.
• Letting the bread cool completely before slicing prevents a gummy texture inside.
• Adjust hydration slightly if using different flour brands or humid climates.
• For extra flavor, you can add herbs or garlic to the dough.

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

Keywords: French bread, artisan bread, Dutch oven bread, crusty bread, homemade bread, baking bread, yeast bread, classic French loaf