Dutch Oven Bread
servings
Dutch Oven Bread is a rustic, artisan-style crusty bread with a chewy crust and a soft interior. This easy no-knead bread recipe makes a tasty bread that’s perfect for sandwiches or just spread with butter!
Ingredients
- 1 cup warm water (110 degrees F)
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
Make the Dough
- In a large bowl, combine the water, yeast and salt. Stir to combine.
- Add in 1 cup of flour. Stir to combine and allow to sit for 5 minutes. (This will help soften the yeast.)
- Slowly add in the rest of the flour, ½ cup at a time. Pausing between each time to stir in the flour and fully incorporate. Once the last ¾-½ cup of flour is added, it will take a little longer to incorporate.
- Once all of the flour has been added, cover the bowl with a tea towel or plastic wrap and allow it to sit on the counter for 30 minutes.
Stretch and Fold
- After 30 minutes it’s time to start the first batch (of 3) of stretch and folds. Wet your hands with water and pull one side of the dough up and over towards the center. Turn the bowl ¼ turn and take the next side of the dough (that’s attached to the side of the bowl) and repeat the stretch and fold. Repeat this process until all of the dough has been folded towards the center. Cover and allow the dough to sit for 30 minutes.
- Repeat the stretch and fold process 3 times (once every 30 minutes).
- Set the dough on the counter for 4 hours or place in the refrigerator overnight. (Note: If you place the dough in the refrigerator overnight, follow this step: In the morning, pull out the dough from the refrigerator and allow it to come to room temperature for about 30 minutes to 1 hour.)
Prepare and Bake
- About 30 minutes before the dough is ready to be baked, prepare your Dutch oven by placing it on the lowest rack of your oven. Preheat the oven to 425°F (Note: You will want to allow your dutch oven to warm up with the oven to prevent damage to your dutch oven.)
- Gently form the dough into a ball and place it onto a piece of parchment paper.
- Once the oven has come to temperature, place the dough with the parchment paper inside the Dutch oven and bake with the lid on (covered) for 20 minutes.
- Reduce the heat to 375°F and remove the lid of the Dutch oven. Cook for another 20 minutes or until the top of the bread is golden brown and when you tap on the top of the bread it sounds hollow.
- Remove the bread from the Dutch oven and place on a cooling rack. Allow the bread to cool for at least 15 minutes before cutting into it. Serve with butter or as a side with your favorite soup, pasta, or main dish!
Notes
- You can store your Dutch oven bread at room temperature in an air-tight container for up to 3 days or in the refrigerator (in an airtight container) for up to 5 days.
- Or bake as directed and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil (to prevent freezer burn) and place it into a resealable bag in the freezer for 2-3 months.
Nutrition
Calories: 115kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 196mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.001mg | Calcium: 5mg | Iron: 1mg