Rustic Dutch Oven Bread
Rustic Dutch Oven Bread – Crispy, brown crust on the outside and soft, airy fluff on the inside. Minimal effort yet so fancy! ( Jump to Recipe)
I refuse to make any loaf of bread that takes any more work then this one right here. All because there is no kneading required, minimal handling, and it’s nearly impossible to mess it up. I’ve made it like a hundred times and it came out perfect every time! I don’t think I can screw it up even if I tried. That’s how easy it is. In return you get a rustic loaf of artisan style bread that you get to enjoy right out of the oven!
If you love this bread recipe, be sure to check these out!:
No Knead Rosemary And Olive Oil Bread
Rustic Dutch Oven Bread
Ingredients
- 3 cups all-purpose flour and additional for work surface
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 1/2 cup room temperate water
Instructions
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In a large bowl, stir together the flour, yeast, and salt. Add the water and stir together with a wooden spoon until all of the flour is moistened. The dough will look somewhat shaggy. Cover the bowl with plastic wrap and let rest at room temperature(preferably a slightly warmer room) overnight or 12 to 18 hours.
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Lightly flour a work surface and turn the dough out onto it. Sprinkle it with a little more flour and fold the dough over once more. Place it back in the bowl and cover it with plastic wrap once more and let sit for 2 more hour. It will rise almost double in size.
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30 minutes before the dough is done rising, place a large 6 to 8-quart Dutch oven in the oven and preheat to 450 degrees F.
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When the dough is finished rising, use floured hands to shape the dough into a ball and place it onto a piece of parchment paper.
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Remove the Dutch oven from the oven. Lift the edges of the parchment paper with the dough on it and carefully transfer it into the heated Dutch oven. Cover with a lid and bake for 30 minutes. Remove the lid and continue to bake for an additional 15 to 30 minutes, until it forms a crunchy, golden crust. Cool on a wire rack for at least 5 minutes. Serve warm or at room temperature.
Did you make this Rustic Dutch Oven Bread? Tag @fettysfoodblog or #fettysfoodblog on Insta, I’d love to see your creation!
My favorite bread. I also make it with honey, dried cranberries and walnuts.
And it’s so easy to make!! Happy to hear! 🙂
Can you freeze the bread dough?
Hi Amy, yes that should be just fine.
What rack position do you bake this on?
Middle rack 🙂
Does it change the temperature is the Dutch oven is enameled cast iron?
No. Typically a Dutch oven is made of cast iron, and some have an enamel coating but not all. The cast iron (weather it’s coated with enamel or not) will still remain and hold a hot temperature. If you choose to use another kind of baking dish with a lid or a stainless steel pot with maybe some foil over it, your oven time may vary a little. You will need to monitor it so it doesn’t burn. There might also be a slight difference with the size of the loaf. Regardless, this recipe will still work and hope you love it! 💖 Let me know if you have any other questions. 🙂
This is the same recipe as the No-Knead bread. I’ve made it about 5 times in the last week and it is so yummy!
Yes! It’s a no knead recipe. This bread is seriously magical 😇
I think I have to try this today.
I hope you enjoy it!
T