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Loaf of crusty bread wrapped in parchment in a dutch oven

Crusty Dutch Oven Bread

Alicia
This dutch oven white bread has a thin crispy outer crust and soft interior. You'll want to make the dough the day before you want to bake and eat the bread but the dough can be kept in the fridge for up to a week. In fact, the longer you keep it in the fridge the tangier the flavor becomes!
5 from 4 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breads & Baked Goods
Servings 8 slices

Ingredients
  

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm (110 degrees F) water

Instructions
 

Stand Mixer Directions

  • Prepare a medium-sized bowl with a thin coating of oil. I use extra virgin olive oil, but you can also use canola, grapeseed, or any other oil you prefer.
  • Combine all ingredients in the bowl of a stand mixer. Using the dough hook, mix at low speed for a few seconds until ingredients are mostly combined. Then, increase the speed to medium and allow to mix for about 1 minute or until the dough appears smooth. The dough will be sticky.
  • Move the dough into the prepared bowl. Cover and place it somewhere it won't be disturbed. Allow it to rise for 2 hours.
  • Move the bowl to the fridge to chill for at least 4 hours, but overnight is ideal.
  • Remove from the fridge and place the dough onto parchment paper. Dust the top lightly with flour to prevent drying, then lay a towel over the dough. Allow the dough to rest for about 1 hour or until it comes up to room temperature. The dough will settle and spread out a bit.
  • 30 minutes before you're ready to bake the dough, place a dutch oven with its lid on into the oven and preheat to 450 degrees.
  • When ready to bake, place the parchment paper and dough into the dutch oven and replace the lid. Bake covered for 30 minutes; remove the lid and bake for another 15 minutes or until golden brown.
  • Allow the dough to rest for at least 15 minutes, but ideally an hour, before slicing.

By Hand Directions

  • Prepare a medium-sized bowl with a thin coating of oil. I use extra virgin olive oil, but you can also use canola, grapeseed, or any other oil you prefer.
  • Place all ingredients into a large bowl and mix until well combined and the dough appears smooth. This may take several minutes.
  • Move dough to prepared bowl and cover. Place the bowl somewhere the dough won't be disturbed and allow to rise for 2 hours.
  • Move the bowl to the fridge to chill for at least 4 hours, but overnight is ideal.
  • Remove from the fridge and place the dough onto parchment paper. Dust the top lightly with flour to prevent drying, then lay a towel over the dough. Allow the dough to rest for about 1 hour or until it comes up to room temperature. The dough will settle and spread out a bit.
  • 30 minutes before you're ready to bake the dough, place a dutch oven with its lid on into the oven and preheat to 450 degrees.
  • When ready to bake, place the parchment paper and dough into the dutch oven and replace the lid. Bake covered for 30 minutes; remove the lid and bake for another 15 minutes or until golden brown.
  • Allow the dough to rest for at least 15 minutes, but ideally and hour, before slicing.

Notes

This bread can be made without a dutch oven, if necessary, though the crust will be a bit thicker and tougher. To make it without a dutch oven, place an oven-safe bowl on the lowest rack and preheat the oven to 450 degrees. Place the dough on a parchment-lined baking sheet on the center rack. Pour 1 cup of water into the bowl on the bottom rack. Bake for 40 minutes or until golden brown. Allow it to rest for at least 15 minutes, but ideally an hour, before slicing.

Nutrition

Serving: 1sliceCalories: 224kcalCarbohydrates: 46gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 441mgPotassium: 95mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 11mgIron: 3mg
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