by Anna Theoktisto
A cast-iron dutch oven is the perfect vessel for baking bread at home.
Remember the bread machine craze of the 1990s?
That little “modern marvel” did all the work for you, yielding predictable, symmetrical loaves. And while the bread was always good, I believe that the true romance of baking comes from getting your hands dirty.
That’s why I adore this recipe for Dutch Oven Bread. For beginners, it’s the perfect stepping stone into the world of yeast baking. If you’ve been baking for years, it’s a step back in time to when bread was rustic and purposely imperfect.
There are many layers of flavor hidden within this recipe’s four simple ingredients: flour, water, salt, and yeast. But the real magic comes from the cast-iron Dutch oven, the perfect vessel for baking bread. It acts like an oven-within-the-oven, maintaining a high and steady heat that transforms this sticky dough into a gorgeous round loaf with a crisp crust and excellent crumb structure.
The basic process is simple. To start, mix all the ingredients together in a bowl with your hands (or a wooden spoon, if you prefer) until a dough forms. At this point, wash your hands, tear off a piece of plastic wrap, and cover the dough. The dough will sit at room temperature overnight; in a sense, it’s a set-it-and-forget-it kind of recipe. The next day, generously cover your work surface and hands with flour. (This is important because the dough is very sticky.) Punch the risen dough down, and scoop it out onto the floured work surface. Sprinkle the dough with flour, and pat it into a large flat disk shape. Fold four edges in toward the center, and flip the dough over so the creased side is now face down. Sprinkle the top with more flour, cover with plastic wrap or a linen, and let the dough rise until nearly doubled in size.
At this point, place your Dutch oven in the oven, preheat it to 500°, and get your oven mitts ready. Now for the tricky part. As beautiful as this loaf is, there’s no graceful way to get this free-form dough from your work surface into the hot Dutch oven. I’ve found that sliding a flat cookie sheet under half of the dough while using your other hand to hold the other half of the dough is an effective way to transport it to the oven. Before attempting the move, make sure your oven is open and the rack is positioned to allow unhindered access for the Dutch oven. Then, just drop the dough into the pan. If your dough doesn’t quite make it to the bottom of the Dutch oven, use a wooden spoon to nudge it off the sides. Don’t worry—everything will work out. Cover with a lid, close the oven, and let the baking magic begin.
After baking, carefully remove the loaf from the Dutch oven, let your beautiful bread cool on a wire rack, and pat yourself on the back. You’re a baker with a recipe worthy of being passed down to the generations to come.
Anna’s Baking Tips:
- It doesn’t matter if you use an enamel-coated cast-iron Dutch oven or a traditional black cast-iron Dutch oven. As long as you have a lid to cover it, the bread comes out perfectly every time. I found that using a 4- to 6-quart Dutch oven yields the perfect round shape.
- Fight the urge to grease your Dutch oven. Because of the high temperature, the fat will burn off almost immediately, giving your bread a charred taste.
- Splurge for high-quality ingredients—especially flour. Stay away from store brands if you can help it. The better the flour, the tastier your bread will be.
- Make these recipes your own! You can easily substitute different cheeses, herbs, dried fruits, and nuts to create your own signature loaves.
FAQs
Preheat Dutch Oven & Bake
Right before you pull the dough out of the bowl, place the dutch oven into the oven and preheat it to 450 degrees F. Placing the artisan bread dough into the warm dutch oven results in a golden-brown crispy crust.
Should I put parchment paper in Dutch oven for bread? ›
You can shape your dough on a rectangular sheet of parchment paper, then use it to safely lower the dough into your Dutch oven. Once your gorgeous loaf of bread is finished cooking, the parchment paper makes removing the loaf super easy.
Should I oil my Dutch oven before baking bread? ›
Fight the urge to grease your Dutch oven. Because of the high temperature, the fat will burn off almost immediately, giving your bread a charred taste. Splurge for high-quality ingredients—especially flour. Stay away from store brands if you can help it.
What is a good size Dutch oven for baking bread? ›
You just need a lid to cover it and the proper heat-conducting cast-iron material, and your bread will come out perfectly every time. Size & Shape: Look for a 6- to 7-quart, round Dutch oven. Anything much bigger will cause the bread to spread out and go flat.
Do you have to preheat a Dutch oven before baking bread? ›
To ensure you get a burst of steam when the dough is put inside the pot, it should be preheated empty for about 30 minutes. Start preheating your pot roughly 30 minutes before your rising dough is ready to bake. Keep in mind the temperature of your kitchen will make a difference in how quickly the dough rises.
What to use instead of parchment paper in Dutch oven for bread? ›
Top Four Parchment Paper Substitutes
- Wax Paper: Cheap Alternative for Projects that Don't Involve Heat.
- Silpat Baking Mat: Useful for Baking.
- Aluminum Foil: Great for Insulation.
- Grease: Simple, But Effective.
Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow. Invert the baked loaves onto a wire cooling rack.
How to transfer bread dough to Dutch oven without parchment paper? ›
A really economical way to avoid parchment paper altogether is to use a bakers peel and some flour to ensure your bread slides off. A bakers peel is usually made from wood (but can also be metal). It is floured and then the bread is placed on top.
What not to put in a Dutch oven? ›
This Dutch oven tip applies more to a seasoned cast iron Dutch oven than one with an enamel coating, but every Dutch oven user should be aware nonetheless: When you cook acidic ingredients—like tomatoes, wine-based sauces, and citrus—for longer than 30 minutes, the protective coating built up on the cast iron starts to ...
Why is my Dutch oven bread so hard? ›
Any tips for preventing a thick, hard crust on the bottom of my bread done in a Dutch oven? Make sure you are using a heavy gauge Dutch oven and that it isn't too close to the bottom heat element in your oven. If you are still getting a thick, hard crust, you can put a pillow of foil down, like this.
Usually bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy, do not add any more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.
Is a 2 qt Dutch oven too small for bread? ›
What size Dutch oven is best for bread? Again, your best bet is anywhere between 5 and 7 quarts.
Can a Dutch oven be too big for bread? ›
I like to use a 4 or 5-quart Dutch oven or a 3.2-quart combo cooker for baking bread. These sizes are large enough to accommodate most bread recipes. If you have a larger Dutch oven, that will work just fine, too.
Can I use corningware instead of a Dutch oven for bread? ›
Just check the documentation and make sure it's safe up to temperatures of 500°F, just to be on the safe side. Dishes like the Corningware Ruby Casserole and Anchor Hocking basic casserole should work. Now that you have something to bake it in, go bake some bread!
Is it better to bake bread at a higher or lower temperature? ›
The general rule is that crusty breads should be baked at as high a temperature as possible. Soft shelled breads should be baked at lower temperatures. When you increase the temperature of your oven your bread bakes quicker (duh).
Can you bake bread in a 7 qt Dutch oven? ›
Preheat the pot with the lid on to 500°F for about 20 minutes. I used a 7 1/4 quart pot to bake a 1 1/2 pound loaf of bread.
