French Bread in a Dutch Oven Recipe
Introduction
Enjoy the rustic charm of homemade French bread with this simple Dutch oven recipe. It yields a crisp crust and tender crumb without the need for fancy equipment or extensive shaping. Perfect for slicing fresh with butter or as a sandwich base.
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
- Step 1: Mix the dough by combining flour, salt, yeast, and water in a large bowl or stand mixer bowl. Stir until the dough clears the sides but remains slightly sticky. Adjust consistency with small amounts of water or flour if needed.
- Step 2: Knead the dough by hand for 15–20 minutes or with a stand mixer for 5–10 minutes until smooth, elastic, and passes the windowpane test.
- 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.
- Step 4: Turn the dough onto a floured surface and shape into a round loaf by folding edges under and pinching the bottom. Line a Dutch oven with parchment paper, sprinkle cornmeal on top, and place the loaf seam-side down.
- Step 5: Cover the loaf with heavily greased plastic wrap or the Dutch oven lid and let rise for 45–60 minutes until puffed. Preheat the oven to 450°F during the last 15 minutes of rising.
- Step 6: Lightly dust the top of the dough with flour. Use a sharp knife or bread lame to make three or four shallow slashes across the top to aid expansion.
- Step 7: Bake the bread in the Dutch oven with the lid on for 20 minutes to trap steam for a crisp crust. Then remove the lid and bake for another 15–20 minutes until golden brown and an internal temperature of at least 190°F is reached.
- 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 stand mixer with a dough hook to save time and effort when kneading.
- For a more intense flavor, refrigerate the dough overnight after the first rise and let it come to room temperature before shaping.
- Add herbs like rosemary or garlic powder to the dough for a savory twist.
- If you don’t have cornmeal, lightly flour the parchment paper instead to prevent sticking.
Storage
Store leftover bread in a paper bag or bread box at room temperature for up to 2 days to keep the crust crisp. For longer storage, wrap tightly in plastic and freeze for up to 3 months. To reheat, warm slices in a toaster or oven to restore freshness.
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 will need to proof active dry yeast in warm water for about 5–10 minutes before mixing with dry ingredients. Instant yeast can be mixed directly with flour.
Why does the dough need slashing before baking?
Slashing allows the bread to expand evenly while baking, preventing random cracks and helping create a beautiful rustic appearance.
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French Bread in a Dutch Oven Recipe
- Total Time: 2 hours 45 minutes
- Yield: 1 loaf (about 1.5 pounds) 1x
- Diet: Vegetarian
Description
This classic French bread recipe uses a Dutch oven to create a beautifully crusty loaf with a soft, airy interior. The dough requires simple ingredients and minimal hands-on time, with two rises and a baking method that traps steam for an authentic artisan crust. Perfect for homemade sandwiches, dipping, or serving alongside your favorite dishes.
Ingredients
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 paper)
Instructions
- Mix the dough: Combine the bread flour, salt, instant yeast, and water in a large mixing bowl or stand mixer bowl. Mix until the dough pulls away from the sides but remains slightly sticky. Adjust water or flour as needed to reach the right consistency.
- Knead the dough: Knead by hand for 15–20 minutes or with a stand mixer for 5–10 minutes until the dough is smooth, elastic, and passes the windowpane test—stretch a small piece thinly without tearing.
- First rise: Oil a clean bowl, place the dough inside, cover with plastic wrap or towel, and let it rise in a warm, draft-free environment for about 60 minutes until doubled in size.
- Shape the loaf: Turn the risen dough onto a floured surface, shape it into a tight round loaf by folding edges underneath and pinching the bottom. Line your Dutch oven with parchment paper, sprinkle lightly with cornmeal, and place the loaf seam-side down on the parchment.
- Second rise: Cover the loaf with a well-greased piece of 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 of this rise.
- Slash and flour: Dust the loaf lightly with flour for a rustic look. Using a sharp knife or bread lame, make 3 or 4 shallow slashes across the top to help the bread expand evenly while baking.
- Bake: Place the covered Dutch oven with the loaf inside into the preheated 450°F oven. Bake for 20 minutes with the lid on to trap steam, then remove the lid and continue baking for an additional 15–20 minutes until the loaf is golden brown and reaches an internal temperature of at least 190°F.
- Cool and serve: Carefully remove the bread from the Dutch oven using the parchment paper. Transfer to a wire rack and cool for at least 20 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Using instant yeast means no need to proof, simplifying the process.
- Warm, draft-free locations like a turned-off oven or sunny windowsill speed up rising.
- The steam created by baking in the Dutch oven is essential for the crust’s crispiness.
- If you do not have a Dutch oven, a heavy oven-safe pot with a lid can work as a substitute.
- Allowing the bread to cool thoroughly preserves the crumb structure and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: French bread, Dutch oven bread, artisan bread, crusty bread, homemade bread, easy French bread
