Dutch Oven Crusty Bread

Dutch Oven Crusty Bread

The fact that this rustic, crusty loaf came out of my kitchen and not out of a bakery was a bit of a revelation. I didn’t know it was possible.

Dutch Oven Crusty Bread via Alaska from Scratch

Homemade bread, yes. Crackles-when-you-pull-it-apart-but-airy-and-chewy-inside crusty bread? Not a chance. I have two words for you: Dutch. Oven. A big sturdy pot with an equally sturdy lid and one of the simplest yeast doughs I’ve ever worked with and we’re in for a real treat.

Dutch Oven Crusty Bread via Alaska from Scratch

Flour, yeast, salt, water. No kneading. You just let it sit… and rise… and rise… and rise… for about a dozen hours.

Dutch Oven Crusty Bread via Alaska from Scratch

Preheat your oven to 450. Place the dutch oven and lid into the preheated oven for 30 minutes. Then, put your lovely little loaf into the raging hot dutch oven, put the lid back on and bake it for 30 minutes. Then, remove the lid and bake it another 10-15 minutes.

Dutch Oven Crusty Bread via Alaska from Scratch

When you knock on the loaf it will sound hollow on the inside. This is what you want.

Dutch Oven Crusty Bread via Alaska from Scratch

This is one of my absolute favorite ways to enjoy a good loaf of bread – with some excellent olive oil and balsamic.

Dutch Oven Crusty Bread via Alaska from Scratch

Break bread and dip away. Or serve with soup. Or make garlic bread. Or do whatever your little heart desires with this glorious crusty loaf. Enjoy.

Dutch Oven Crusty Bread

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Adapted from [Simply So Good|http://simplysogood.blogspot.com/2010/03/crusty-bread.html]

Yields: 1 loaf

  • 3c unbleached all-purpose flour
  • 1t yeast
  • 1t salt
  • 1-1/2c warm water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.

Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.

86 comments
monana3802
monana3802

I am amazed at how many people there are out there that use cast iron for cooking and baking, it's the best!

studbaker
studbaker

Thank you! Excellent recipe for a first timer. Let it rise and rise and rise for not less than 12 hrs and follow the instructions with no deviations and your family would believe you are a professional baker

Jenn
Jenn

Might be a silly question but is it 1 tsp or 1 Tbsp of yeast and salt? 

ceeburr
ceeburr

@Jenn Typically, a small t is a teaspoon and a big T is a tablespoon

Lyn
Lyn

After The bread has risen and I have made the bread in to a smooth ball I put it into the preheated dutch oven it does no rise it seems to cook like a flat bread if I let it rise for 12 hrs as it calls for the moving deflates and it does not puff up what should I do should I let it get a second rise before I put it into the oven

nlecorgne
nlecorgne

I mixed the dough about 6 hours ago, and set it aside on the kitchen counter to rise. It has now doubled in size, but is bubbly and sour smelling. I realize that there should be some fermentation going on, but is this much normal?

alaskafromscratch
alaskafromscratch moderator

@nlecorgne  That sounds about right to me. The air bubbles are what creates the the great interior of the bread seen in the second picture in the post and also the texture. You will find you'll get a yeasty smell and flavor from most any long ferment recipe. 

natilton
natilton

I recently brought back some saffron honey from India, and I was thinking some freshly-baked bread would be the ideal vehicle for eating it. Could I perhaps add a little sugar and cinnamon to the dough to make the flavors a bit more compatible? Maybe decrease the salt content by a little bit?

alaskafromscratch
alaskafromscratch moderator

@natilton  Saffron honey from India sounds divine, especially with freshly baked bread. Adding sugar and decreasing salt may affect the fermentation process and cause the bread to be more dense, less airy. The addition of cinnamon alone shouldn't alter the texture of the bread. Of course, you can absolutely try it and see how it turns out for you. 

sheislisamarie
sheislisamarie

I absolutely love this recipe! My friends were dumbfounded at the idea of making bread at home, and they were even more blown away when I talked about how easy it was. I'd never made bread before in my life - it really is such a fool-proof recipe! Fantastic as is. Thank you so much for giving me something to do with this dutch oven I was gifted! :D

Marlynn
Marlynn

I love this bread, but when I make it a high altitude of  7000 to 8000 feet, baked at 450 f, for 30 minutes with lid on, then 10-15 min with lid off, the center is doughy= what should I do??  Higher heat, longer baking time??  Lower heat, longer baking time???

alaskafromscratch
alaskafromscratch moderator

I'd try longer baking time prior to removing the lid, maybe another 5-10 minutes more?

Charlene
Charlene

My sister uses your recipe all the time and now I would like to give it a try!  Do I use regular or rapid rise yeast or does it matter?  I don't have a Dutch oven...can I use a Corning ware dish with a lid?  Do the mixing bowl and pot that the bread is baked in need to be greased?  Thanks for your help. Can't wait to get started!

JudieL
JudieL

Hello again.  Made this bread the other day using whole wheat flour.  It came out denser and didn't have the same big holes from the yeast but it was still good.  My guests never questioned the quality and the loaf was gone before the night was through.  I must say that I like the white better but that is just a personal preference. 

JudieL
JudieL

OMG  You are my new Best Friend!  Thank you so much for posting this recipe.  I have never made bread before except in a bread machine.  I never thought mine would turn out as pretty as yours but it did.  In fact because of some weird twist I made putting it in the hot dutch oven (just cast iron. no enamel) it came out heart shaped!!  It was terrific

Maggie
Maggie

I live at 8000 feet and was really doubtful that this was going to work. But I'm happy to report that I made this recipe using "bread flour" (which I don't know if it any different than other flours), and it was spot on! I'm thrilled that is works at our altitude. Thank you for such an easy recipe to follow. I will make another loaf this week!

Gwinny
Gwinny

I baked this bread and it was wonderful - except that the bottom of the loaf was as hard as a brick. Anyone have any idea as to what I may have done wrong? I wish I could say you were talking to an experienced cook, but sadly baking/cooking is not my forte.

Tawnda
Tawnda

@Gwinny Gwinny,  Next time try lining the dutch oven with parchment paper.  That should help a lot.

Chas615
Chas615

@Tawnda I had the same lack of crust issue as "Gwinny" Your response sounds simple but as a beginner I need to ask: parchment around all sides, and bottom (beneath dough?


Thanks in advance!

Pam
Pam

LOVE this bread! Do I add herbs, cheese, nuts etc. just before baking? What quantity of  herbs would you recommend?

SaraSmiles
SaraSmiles

I'm sorry to bother you but I was wondering if I could use a regular dutch oven, rather than an enameled one, to cook this tasty looking bread? 

marinaberr
marinaberr

When you say "set aside" the bowl of dough to rise, do you mean to leave it out on the counter or should it be refrigerated or kept at a certain temperature? I'm looking forward to surprising my family with a homemade loaf of bread as part of our Easter menu. Might even do a trial run right now. Thanks for sharing this. My trusty Le Crueset should handle the baking pretty well!

ScriptoriumGirl
ScriptoriumGirl

I made this recipe today, and I will be making it again. It is amazing bread and so easy to make. Thanks for sharing! 

Vicki in VA
Vicki in VA

Which Lodge do you have? Color or other series? The Color series pots I can find online specify oven-safe up to 400.

Teacher3
Teacher3

I love this bread! My brother visited and made this and Double Chocolate Banana Bread. I just adore him! My question is--Can I use wheat flour? Thanks a million.

maxkix
maxkix

Thank you for this easy delicious recipe. I added some parmasean cheese to the mix, turned out great!! Will be expirementing with different add in's for sure!

eksthompson
eksthompson

Absolutely amazing!  And SOOOO easy.  Thanks for sharing!

nikkig123
nikkig123

Yum, this was fantastic!! Can't wait to make it for someone besides my husband and me!

Natalie
Natalie

HI - love this bread recipe.  Mine tastes very yeasty, though... is this normal or is there anything you know to make the yeast taste less strong?  

kcstob
kcstob

Hi, Tried your recipe last weekend and was blown away! No kneading- what a concept. One just has to plan ahead a little to allow the fermentation time.

Bratdoll
Bratdoll

Hi! I love your recipes!!!

1. I have a couple questions: Do you know what size loaf this makes (1-lb., 1-1/2lb., 2lb.)?

2. Can you tell me if this would work in a breadmachine? Or if it would need any alterations?

3. Do you use a breadmachine, or plan to in the future (and post recipes)?

 

Thanks :)

JenniferAK
JenniferAK

Wow!  This bread was so easy and came out just perfect.  Thank you for another great recipe! 

Marisa
Marisa

I'm wondering if you have any tips for baking a nice crusty loaf without a Dutch Oven? I bake bread on my pizza stone pretty often, but yours looks so much prettier and lighter/airy. (I think a Dutch Oven is my only Birthday request this year!)

karen
karen

What size of dutch oven do you use?

AKMoM
AKMoM

Do you think this recipe will work in a cast iron Dutch oven?

Stephanie
Stephanie

Hello and thanks for this recipe! I just received a Lodge enamel cast iron dutch oven like yours and read in the instructions that you should never heat the dutch oven empty in the oven. Do you know why that is and have you experienced any negative results from doing so? Thanks!

Rachels
Rachels

Hi! My dough is made and rising, but I didn't know if I need to punch the dough down when it is done rising before forming the round or not? A lot of breads call for this step???

Kevin
Kevin

Thank you for this recipe! I've tried it twice and it always tasted good. I'm having trouble shaping the sticky dough, so it comes out looking funny. Can you tell me more about how to shape it? Thanks again!

KatByrne
KatByrne

THANK YOU for this!!! I knew the conditions needed for perfect bread (initial steam, high heat followed by browning period) but couldn't get them with my cranky old oven...But I can in my DUTCH oven!!! I'm going to use this technique with all my artisan bread recipes!!!  PS Made a dried fruit version of this to die from! 

Ladydi
Ladydi

making this tonight...btw: you will be happy to know that when I googled dutch oven bread your's was the frist one to come up!!! yippee!!

KathrynPape
KathrynPape

Do you have to put the yeast in warm water first, or just add it directly to flour and salt and then add the water?  Does it need to be warm water, room temperature or cold, or no difference?  This looks so delicious...love crusty but chewy bread.  Would it work with other flours (whole wheat, rye, etc.)?

Heather McKean
Heather McKean

Maya...I just wanted to let you know that I made this bread twice since finding the recipe last week!! It is so easy and fabulous!!! Perfect bread for the colder weather that's creeping up on us here on the Kenai Peninsula!! Thank you so much for posting it! Now all I need is a KitchenAid mixer so I can try your french bread and English muffin recipes!! Thanks again!!!

Kelly Trujillo Savage
Kelly Trujillo Savage

I borrowed my mom's dutch oven and made this bread today. I guess I'm either going to have to steal her dutch oven or else buy one for myself. It was AMAZING!! I could make it every day (at least in the winter time here in hot Bakersfield.) So easy and so delicious. Thanks Maya!

Tracee
Tracee

I've tried baking in my dutch oven over and over again. I've used many different recipes and grains. THEY ALWAYS STICK!!! I tried using some cornmeal, still stuck. The last time, I added two ice cubes INSIDE the dutch oven (mine is a huge 9 quart oval) and it still stuck a little. Any suggestions?

Alli
Alli

This recipe is what finally convinced me to get a Dutch oven. Money well spent! The bread turned out beautifully, even if it didn't get as lovely dark and golden as yours (I blame my aging, sometimes-fickle oven). Thank you for a wonderful recipe. This has become an instant classic in my house.

Melissa
Melissa

Sounds similar to a recipe I found on Pinterest last week. That one didn't work out for me (nothing against the recipe, I'm not good with breads...lol). What size dutch oven do you use? Do you use a cast iron DO or an enamel? I used a cast iron last time & that might of been too small.

Ellen
Ellen

Oops, I went wrong with the water. Misunderstood it, thought is was 1 ánd a half cup, so it turned out some kind of batter. But I'm always in for new adventures, so I split the "batter" in half. I'm pre-heating my oven right now for the "batter" to go in. And I've also mixed some flour in the other half of the "batter" so it will be a dough again. I will bake this tonight. Ellen from http://inmyredkitchen.wordpress.com/

Lee
Lee

Is "t" for teaspoon or tablespoon?

Amber
Amber

This looks delicious! Any suggestions for high altitude?

Trackbacks

  1. […] weken geleden kwam ik bij dit recept voor ‘Dutch Oven Crusty Bread’. En aangezien ik dól ben op vers brood moest ik deze wel proberen. Na wat gezocht te hebben op […]

  2. […] I tend to shy away from making bread at home. Sure, I’ll make sweet breads such as Oatmeal-strawberry bread or Pumpkin-chocolate chip bread, but a real, hearty bread? I haven’t had much luck with those, and the added challenges that come with being at high altitude tend to make such recipes discouraging. Until I stumbled upon this little gem. […]

  3. […] might I now introduce my first loaf of homemade bread?  From this lovely website.  I was absurdly excited by this.  Bread in a dutch oven.  A simple yet […]

  4. Rebel Rag says:

    […] I’ve tried a lot of recipes, both from books and off the net, but I think I finally found two I really really like.  I went out and bought myself a very nice dutch oven from the Martha Stewart line. From what I could tell it was a lot better from the ones I had checked out at other stores. Lets just say it was the fact that most of the other brands out there have a temperature rating that doesn’t match the lid to the pot. Meaning the lid can handle 450° and the pot can handle 500º. What’s the point of having the thing if you can’t use both, right? So I went with Martha’s and it is beautiful as well. And very heavy. Anyway, the whole reason for this insane dutch oven search was this recipe http://alaskascratch.wpengine.com/2012/07/27/dutch-oven-crusty-bread/ […]

  5. […] weken geleden kwam ik bij dit recept voor ‘Dutch Oven Crusty Bread’. En aangezien ik dól ben op vers brood moest ik deze wel proberen. Na wat gezocht te hebben op […]

  6. […] Luftig, locker, leicht, eingebettet in Knusperkruste. Dutch Oven Bread, nach einem Rezept von hier. Die Zubereitung geruhsam und beschaulich wie ein langer Sommertag. Zwar heizt der Ofen kräftig […]

  7. […] with crispy crust and airy centers. And they make bread virtually foolproof. Some recipes like this four-ingredient version don’t even require kneading, just a bit of advance planning, and the results are pretty […]

  8. […] I tend to shy away from making bread at home. Sure, I’ll make sweet breads such as Oatmeal-strawberry bread or Pumpkin-chocolate chip bread, but a real, hearty bread? I haven’t had much luck with those, and the added challenges that come with being at high altitude tend to make such recipes discouraging. Until I stumbled upon this little gem. […]

  9. […] bread or some Tortilla Chips to Dip. This no-knead crusty bread recipe I found is amazing! I will be posting about it soon, but if you’ve read this far, make it. […]

  10. […] Dutch Oven Crusty Bread […]

  11. […] Recipe: Dutch Oven Crusty Bread […]

  12. […] The recipe came from Alaska From Scratch. […]

  13. […] recipe (pictured above) and yesterday I tried Alaska From Scratch‘s Dutch Oven Crusty Bread recipe.  I like both of them and think that after a few more tries I’ll find my groove with my […]

  14. […] the crusty bread in a dutch oven twice this weekend. Amazing! What variations do you have on the recipe now that […]

  15. […] No Knead Dutch Oven Bread (adapted from Alaska from Scratch) […]

  16. […] a while, I was using this recipe for a crusty loaf of bread that went well with soup or stew.  My problem with it was time.  I […]

  17. […]  I’m all about making this Dutch Oven Crusty Bread.  Loaf #3 is rising right […]

  18. […] recipe. You don’t even have to knead it. Just stir with a wooden spoon. Here’s a simple recipe from Alaska From Scratch that is […]

  19. […] may have found a winner. It earned bonus points because it’s a “no knead” bread. HERE’S the recipe for that or see […]

  20. […] Used a recipe from http://alaskascratch.wpengine.com/. It was her Dutch Oven Crusty Bread recipe. http://alaskascratch.wpengine.com/2012/07/27/dutch-oven-crusty-bread/  I adapted her recipe for a my camp Dutch Oven. Came out fairly well, if I do say […]

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