The BEST Dutch Oven Bread
Dutch oven bread is a simple, no-fuss way to make delicious, crusty bread at home. This recipe requires minimal ingredients and yields a loaf with a crisp crust and soft, airy interior. Perfect for toast or dipping into soups and stews!
Ingredients
- 500 g strong bread flour
- 1 teaspoon salt
- 10 g active dried yeast
- 350 ml warm water
- 1 tablespoon honey
- Extra flour for dusting
Directions
- 1
Combine Dry Ingredients: In a large bowl, whisk together the bread flour, salt, and yeast.
- 2
Prepare Wet Ingredients: In a measuring jug, mix the warm water and honey until the honey is dissolved.
- 3
Mix Dough: Create a well in the center of the dry ingredients and pour in the water-honey mixture. Using a wooden spoon or your hands, mix until a dough forms.
- 4
Knead the Dough: Flour your work surface generously. Transfer the dough to the floured surface and knead for about 10 minutes, until the dough is smooth, elastic, and springs back when pressed.
- 5
First Rise: Place the dough in a clean bowl, cover with a tea towel, and let rise in a warm place for 1 hour, or until doubled in size.
- 6
Preheat Oven: Preheat your oven to 200ºC. Place an empty cast iron Dutch oven (with its lid) into the oven to preheat as well.
- 7
Shape the Dough: Once the dough has risen, punch it down gently to release the air. Shape it into a round ball with the seam side down.
- 8
Prepare for Baking: Place the dough onto a large piece of baking paper. Carefully lift the paper and transfer the dough into the preheated Dutch oven. Cover with the lid.
- 9
Bake Covered: Bake for 25 minutes with the lid on.
- 10
Finish Baking: After 25 minutes, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and the crust is crisp.
- 11
Cool the Bread: Carefully lift the bread out of the Dutch oven using the edges of the baking paper. Transfer the bread to a cooling rack. The bottom of the bread should sound hollow when tapped.