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The Best Crusty Bread (Dutch Oven) Recipe

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★★★★★

4.4 from 76 reviews

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.

Ingredients

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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

Find it online: https://kitchenbyrita.com/the-best-crusty-bread-dutch-oven-recipe/