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Dutch Oven Bread

Without the need for complex methods or expensive equipment, this Dutch oven bread recipe is revolutionary because it gives you that artisan-style loaf with a crisp, golden crust and a soft, chewy interior. This type of bread appears to have been baked by a professional bakery, but it's surprisingly easy to make at home.
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Course: Baking, Breakfast, Snack
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 3 cups bread flour
  • 1 teaspoon active dry yeast
  • 1½ teaspoons salt
  • 1½ cups warm water

Method
 

Mix the Dough:
  1. In a large mixing bowl, whisk together the bread flour, active dry yeast, and salt. Slowly pour in the warm water while stirring with a wooden spoon or silicone spatula until a shaggy, sticky dough forms. No kneading necessary!
First Rise (Slow Ferment):
  1. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12–18 hours. The dough will rise and form bubbles on the surface—this is perfect!
Shape the Dough:
  1. Once the dough has risen, turn it out onto a lightly floured surface. With floured hands, gently shape it into a ball. Let it rest for 30 minutes while you preheat the oven.
Preheat the Oven:
  1. Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes. This ensures the Dutch oven is hot enough to create that signature crust.
Bake:
  1. Carefully remove the hot Dutch oven and place the dough inside—use parchment paper to transfer easily if desired. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10–15 minutes, or until the crust is deep golden brown.
Cool:
  1. Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
  2. Enjoy!