French Dutch Oven Bread

Dutch Oven French Bread Recipe

Dutch Oven French Bread Recipe

Baking Bread

The secret to baking a great loaf of bread – time.  The more time you have, the better the bread you bake.

Dutch Oven French Bread Recipe:

For 1 round loaf of bread take the following:

  • 500g bread flour (about 4 cups)
  • 390g water (about 1  3/4 cups)
  • 11g salt (1 1/3 tsp)
  • 1/16 tsp yeast
  • 1 dutch oven (I use a glass one, but cast iron or any other oven-safe material will work)

Basic Directions (more details below):

  1. Mix flour and water lightly, let rest for 15 minutes
  2. Sprinkle salt/yeast on top and finish mixing
  3. Let rise, covered, for ~20 hours
  4. Shape and let rise for 1 more hour
  5. Preheat oven to 475F with dutch oven + lid inside for 45m
  6. Bake covered for 30 minutes
  7. Remove lid, bake for another 20 minutes
  8. Cool for 15m on rack
  9. Eat

Detailed Instructions:

  1. Mix together flour and water in a large bowl or stand mixer, until just mixed but still lumpy
  2. Let the mixture sit for 15 minutes so that gluten begins to develop
  3. Sprinkle salt and yeast on top of the flour/water mixture
  4. Finish combining everything into a smooth dough
    • 5 minutes in a stand mixer or a few minutes by hand.
    • Note – this will create a very sticky, wet dough – this is what you want.  Do not add more flour.
    • If you have issues mixing by hand, wet your hands slightly to prevent sticking.
  5. Put the dough into a large, airtight container (it will rise a lot)
  6. Cover with a lid or plastic wrap and let rise until the following evening (about 20-24 hours)
    • If you only have 12 hours, double the amount of yeast to 1/8 tsp
  7. The next day, the dough should be 2-2.5x bigger
  8. Gently tip the dough onto a well floured surface
  9. Flour your hands and shape the dough by:
    • Grabbing an edge of the dough and pulling straight up, then folding it over the opposite side of the dough
    • Do this on various edges (3-4 times) until you have a rough ball
    • Flour your palms, and then cup the sides of the dough downwards (pretend you’re sliding your palms down the sides of a ball), to shape the dough into a ball

  10. Cover the ball of dough (I usually flip over my original rising container on top of it)
  11. Let the dough rise for ~15 min before beginning over preheat
  12. Preheat your oven @ 475F for 45 minutes with the dutch oven (covered) inside
  13. By now, it’s been 1 hour since you shaped your dough
  14. Take the dutch oven out of the oven, take the lid off, and then carefully drop the ball of dough (seam-side up) inside.  Be careful not to touch the dutch oven with exposed skin.
  15. Put the lid back on top and place in over for 30 minutes
  16. Remove the lid, but keep baking dutch oven inside for another 20 minutes
  17. Take the bread out of the oven and place onto a cooling rack for 10-15 minutes
  18. French Dutch Oven Bread

  19. Eat!