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A close-up shot of freshly baked, golden-crusted Dutch oven bread with a perfect crack on top, showcasing its rustic texture and artisanal look, ready to be enjoyed.

Crusty Dutch Oven Bread

This easy-to-make Dutch oven bread has a golden, crisp crust with a soft, airy interior—perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings: 1
Course: bread, side
Cuisine: American, European
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g strong white bread flour Provides structure and texture
  • 1½ teaspoons salt Balances flavor and controls fermentation
  • 7 g active dried yeast Leavens the dough and helps it rise
  • 350 ml warm water Around 40°C / 104°F to activate the yeast
  • 1 tablespoon honey Feeds the yeast and adds a slight sweetness
  • Extra flour For dusting and preventing sticking during kneading

Equipment

  • 1 Dutch oven Ensure it is oven-safe and large enough for the dough.
  • 1 Wooden spoon Used for mixing the dough.
  • 1 Measuring jug Used to combine the warm water and honey.
  • 1 Large mixing bowl Used to combine dry ingredients and mix the dough.
  • 1 Wire rack For cooling the bread after baking.
  • 1 Tea towel or plastic wrap Used to cover the dough during rising.
  • 1 Baking parchment Used to transfer dough into the Dutch oven and prevent sticking.
  • 1 Lightly floured surface For kneading the dough.

Method
 

  1. In a large mixing bowl, whisk together the flour, salt, and yeast.
  2. In a separate jug, combine the warm water and honey, stirring until the honey is dissolved.
  3. Make a well in the center of the dry ingredients, then pour the water-honey mixture into the well. Mix with a wooden spoon or your hands until a rough, shaggy dough forms.
  4. Transfer the dough to a generously floured surface and knead for 10 minutes until smooth and elastic. It should spring back slightly when pressed.
  5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1½ hours, until doubled in size.
  6. Preheat the oven to 220°C (425°F) and place your Dutch oven (with its lid) inside to heat up.
  7. Once the dough has risen, punch it down to release the air. Shape it into a round ball, with the seam side facing down. Shape the dough and place it onto a piece of parchment paper.
  8. Cover the dough loosely with a tea towel and let it rise again for 30–45 minutes. Meanwhile, ensure the Dutch oven is hot.
  9. Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and transfer it to the pot. Cover with the lid and bake for 25 minutes.
  10. After 25 minutes, remove the lid and continue baking for 15–20 more minutes, or until the bread’s crust is golden brown and it sounds hollow when tapped.
  11. Carefully lift the bread from the Dutch oven using the edges of the parchment paper and place it on a wire rack. Let it cool for at least 30 minutes before slicing.

Nutrition

Serving: 100gCalories: 160kcalCarbohydrates: 34gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 198mgPotassium: 54mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 7mgIron: 2mg

Notes

This homemade bread is perfect for dipping in soups, stews, or for making toast. It’s simple to prepare, requires minimal ingredients, and delivers a deliciously crispy crust every time.

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