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Dutch Oven French Bread (Easy) Recipe

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★★★★★

4.9 from 127 reviews

This easy Dutch Oven French Bread recipe produces a crusty, golden loaf with a soft, chewy interior. Using instant yeast and a simple mixing and kneading process, this no-fuss bread is perfect for beginners and bread lovers alike. The steam trapped in the Dutch oven creates a wonderfully crisp crust, making it a classic, bakery-style French bread you can make at home.

Ingredients

Scale

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 parchment paper)

Instructions

  1. Mix the dough: Combine the bread 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 but remains slightly sticky. Adjust with a tablespoon of water or flour if needed.
  2. 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 by stretching thin without tearing.
  3. First rise: Place the dough in a lightly oiled bowl and cover with plastic wrap or a clean towel. Let it rise in a warm, draft-free spot for about 60 minutes or until doubled in size. A warmed oven or sunny windowsill works well.
  4. Shape the loaf: Turn the risen dough onto a floured surface and shape into a round loaf by folding edges under and pinching the bottom to create a smooth top. Line a Dutch oven with parchment paper, sprinkle a pinch of cornmeal on top, and place the loaf seam-side down on the parchment.
  5. Second rise: Cover the loaf with heavily greased plastic wrap or the Dutch oven lid and let rise for 45-60 minutes until significantly puffed. Preheat oven to 450°F during the last 15 minutes.
  6. Slash and flour: Lightly dust the top with flour for a rustic look. Using a sharp knife or bread lame, make 3-4 shallow slashes across the top to allow even expansion during baking.
  7. Bake: Place the Dutch oven with the lid on in the preheated oven. Bake for 35-40 minutes total: 20 minutes with the lid on to trap steam for a crisp crust, then remove the lid and bake another 15-20 minutes until golden brown and internal temperature reaches at least 190°F.
  8. Cool and serve: 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.

Notes

  • Using instant yeast means no need to proof it in water before mixing.
  • Be careful not to over-flour the dough to maintain the right stickiness for good texture.
  • The windowpane test ensures proper gluten development for good rise and chewiness.
  • The Dutch oven traps steam crucial for developing a crispy crust.
  • Letting bread cool before slicing helps interior crumb set and prevents gummy texture.

Keywords: Dutch oven bread, French bread recipe, homemade bread, crusty bread, easy bread recipe

Find it online: https://miarosetti.com/dutch-oven-french-bread-easy-recipe/