5-Ingredient Dutch Oven Bread | Easy Homemade Crusty Artisan Loaf
This easy Dutch oven bread uses just five ingredients to produce a crusty artisan loaf with an airy crumb. The method leverages steam and high heat for reliable bakery-quality results at home.
Ingredients
Ingredients
- 3 cups (360 g) bread flour or all-purpose flour
- 1 1/2 cups (360 g) warm water (about 100–105°F)
- 2 teaspoons (8 g) fine sea salt
- 1 teaspoon (3 g) instant yeast or active dry yeast
- 1 teaspoon sugar or honey
Instructions
Instructions
- Whisk the flour, salt, and yeast together in a large bowl.
- Stir the sugar or honey into the warm water, then pour it into the flour mixture and mix until a shaggy, sticky dough forms.
- Cover the bowl and let rise at room temperature until puffy and larger, about 1–2 hours.
- With damp hands, perform 3–4 stretch-and-folds around the dough to strengthen it.
- Cover and let rise another 45–60 minutes at room temperature, or refrigerate covered for 8–18 hours for deeper flavor.
- Place a 4–6 quart Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes.
- Turn the dough onto a lightly floured surface, gently shape into a tight ball, and rest seam-side down for 10–15 minutes.
- Transfer the dough seam-side down onto a piece of parchment, dust the top with flour, cover lightly, and proof 30–45 minutes until slightly jiggly.
- Score a 1/2-inch deep slash across the top to direct expansion.
- Carefully lower the parchment with the dough into the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake uncovered for 12–18 minutes more until deep golden brown and an internal temperature of 205–210°F.
- Lift the loaf out to a rack and cool completely for at least 1 hour before slicing.
Notes
For active dry yeast, dissolve it in the warm water with the sugar and wait 5–10 minutes until foamy before mixing. Optionally add 1–2 teaspoons olive oil for a softer crust or 1 teaspoon vinegar for subtle tang. If dough feels dry, add 1–2 teaspoons water; if too sticky to handle, dust with flour during shaping. Preheating the Dutch oven is essential for good oven spring. Store at room temperature in a paper bag or bread box for up to 2 days; freeze sliced for up to 2 months. Variations include seeded crust, garlic and herb, olives and rosemary, whole wheat blend, everything seasoning, and Parmesan crust.