The Best Crusty Bread (Dutch Oven) Recipe

Introduction

This crusty bread recipe uses a Dutch oven to create a perfectly golden, crunchy crust with a soft, airy inside. It requires minimal ingredients and hands-on time, making it ideal for home bakers seeking a simple yet impressive loaf.

Ingredients

• 3 cups bread flour
• 1 teaspoon active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water

Instructions

1. Step 1: In a 3-4 quart bowl with a tight-fitting lid, whisk together the bread flour, yeast, and salt. If your bowl doesn’t have a lid, cover it tightly with plastic wrap.
2. Step 2: Add the warm water and stir with a wooden spoon until the dough is well mixed. The dough will be sticky and shaggy, which is normal.
3. Step 3: Cover the bowl and let the dough rest for 12 to 18 hours at room temperature. It can also sit overnight for up to 24 hours.
4. Step 4: Preheat your oven to 450°F (230°C). Place a cast-iron Dutch oven with its lid inside the oven to heat for 30 minutes.
5. Step 5: While the pot heats, scrape the risen dough onto a heavily floured surface. The dough will still be sticky, so use plenty of flour to prevent sticking.
6. Step 6: With floured hands, gently shape the dough into a round loaf. Let it rest on the floured surface while the Dutch oven finishes preheating.
7. Step 7: Carefully remove the hot Dutch oven from the oven and place the dough inside. Cover with the lid and return it to the oven to bake for 30 minutes.
8. Step 8: Remove the lid and bake the bread for another 10 to 15 minutes until the crust is deeply golden and crisp.
9. Step 9: Transfer the loaf to a cooling rack and let it cool before slicing. Enjoy the wonderful aroma and crusty texture!

Tips & Variations

• Use bread flour for the best structure and chewiness, but all-purpose flour can work in a pinch.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid or a deep baking dish covered tightly with foil can substitute.
• For added flavor, sprinkle seeds or herbs on top before baking.
• Make sure your water is warm but not hot to activate the yeast without killing it.

Storage

Store the bread at room temperature in a paper bag or bread box for up to two days to maintain crispness. For longer storage, slice and freeze the bread, then toast or reheat slices when ready to eat. Avoid refrigerating as it can dry the bread out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use slightly less—about 3/4 teaspoon—and mix it directly with the flour before adding water.

What if my dough is too sticky to handle?

Use plenty of flour on your hands and the work surface when shaping the dough. The stickiness is normal and helps create a light texture, so avoid adding too much flour that could make the bread dense.

The Best Crusty Bread (Dutch Oven) Recipe

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This recipe for The Best Crusty Bread uses a simple mix of bread flour, yeast, salt, and water, baked in a preheated Dutch oven to achieve a perfect crunchy crust and chewy interior. The dough requires minimal active prep time and a long overnight rise, yielding a rustic artisan-style loaf with a delightful aroma and texture.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 12 to 18 hours 45 minutes
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 3 cups bread flour
• 1 teaspoon active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water

Instructions

1. Mix Dry Ingredients: Whisk together the bread flour, active dry yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. If you don’t have a suitable bowl with a lid, cover the bowl tightly with plastic wrap.
2. Add Water and Stir: Pour in the warm water and stir the ingredients with a wooden spoon until the dough is mixed well. Expect the dough to be quite sticky and shaggy in appearance.
3. Let Dough Rise: Cover the bowl and leave the dough to rise at room temperature for 12 to 18 hours, or up to 24 hours if left overnight. This slow fermentation develops flavor and texture.
4. Preheat Dutch Oven: Preheat your oven to 450°F (230°C) and place a cast-iron Dutch oven with its lid inside the oven to heat for 30 minutes.
5. Shape the Dough: When the dough is ready, scrape it onto a heavily floured surface. Using floured hands, gently shape it into a round loaf, being careful not to deflate the dough. Let it rest while the Dutch oven heats fully.
6. Transfer Dough to Dutch Oven: Carefully remove the hot Dutch oven from the oven and place the dough inside. Be cautious handling the hot pot.
7. Bake Covered: Cover the Dutch oven with the lid and bake the bread for 30 minutes. This traps steam necessary for a crispy crust.
8. Bake Uncovered: Remove the lid and continue baking the bread for an additional 10 to 15 minutes to brown and crisp the top crust.
9. Cool and Serve: Gently shake the baked loaf onto a cooling rack and allow it to cool before slicing. Enjoy the aroma and the crackly crust!

Notes

• Use bread flour for best gluten development and a chewy texture.
• Warm water should be about 100-110°F (38-43°C) to activate yeast effectively.
• The long fermentation is key to flavor and texture, so do not rush it.
• Handle the dough gently to preserve air bubbles for a light crumb.
• A cast-iron Dutch oven or any heavy pot with a lid will trap steam and create a crispy crust.
• Letting the bread cool before slicing improves texture and makes cutting easier.

Keywords: crusty bread, Dutch oven bread, artisan bread, homemade bread, no knead bread