Name: Dutch Oven French Bread (Easy) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 4 cups bread flour; 2 teaspoons salt; 2½ teaspoons instant yeast (SAF brand recommended); 1½ cups water; Pinch of cornmeal (for sprinkling on parchment paper)

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Introduction

Homemade French bread with a crisp crust and soft, airy crumb is easier to make than you might think. Using a Dutch oven helps create a perfect crust by trapping steam, giving you bakery-quality bread right at home. This recipe is straightforward and rewarding for any home baker.

A close-up image of a large, round loaf of bread cut open to show its inside texture. The bread has one main layer, with a golden brown, crisp crust on the outside that looks slightly cracked and rough. The inside is soft and airy with a light beige color, full of small and medium air holes that give it a spongy texture. The bread sits directly on a white marbled textured surface, with some scattered crumbs around it. Photo taken with an iphone --ar 4:5 --v 7

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: Combine the flour, salt, instant yeast, and water in a large mixing bowl or the bowl of a stand mixer. Mix until the dough clears the sides of the bowl but remains slightly sticky. Adjust 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. The dough is ready when smooth, elastic, and passes the windowpane test.
Step 3: Place the dough in a lightly oiled bowl, cover, and let it 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 underneath and pinching the bottom. Line your Dutch oven with parchment paper, sprinkle with cornmeal, and place the loaf seam-side down on the parchment.
Step 5: Cover the loaf with greased plastic wrap or the Dutch oven lid and let it rise again for 45–60 minutes until puffed. Preheat your oven to 450°F during the last 15 minutes of this rise.
Step 6: Lightly dust the top of the dough with flour. Using a sharp knife or bread lame, make three or four shallow slashes across the top to help with even 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 an additional 15–20 minutes until golden brown and the internal temperature reaches at least 190°F.
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

For an even crispier crust, try preheating your Dutch oven inside the oven before placing the dough in it.
Use a kitchen scale for more precise measurements of flour and water to ensure consistency.
Add herbs like rosemary or garlic powder to the dough for a flavorful twist.
If you don’t have cornmeal, you can substitute it with semolina or omit it entirely.

Storage

Store leftover bread at room temperature wrapped in a clean kitchen towel or in a paper bag for up to 2 days. To keep it longer, freeze the bread in a sealed plastic bag for up to 3 months. Reheat in a preheated oven at 350°F for 10-15 minutes to refresh the crust.

How to Serve

A round loaf of bread with a golden-brown crust sits in a red ceramic bowl lined with parchment paper. The bread has a decorative pattern on top, carved with petal-shaped cuts showing a lighter, toasted texture inside each petal. The bowl is placed on a white marbled surface with a blue and white checkered towel nearby, adding a cozy and fresh touch to the setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the bread may have a slightly less chewy texture and lower rise due to the difference in protein content.

Do I need to proof the instant yeast?

No, instant yeast can be mixed directly with the dry ingredients without proofing. It activates naturally during the mixing and rising process.