This Dutch Oven Artisan Bread has a beautifully crisp, golden crust with a soft, chewy interior and an incredible homemade flavor. The long fermentation develops the dough naturally, making this recipe simple enough for beginners and delicious enough for experienced bakers.

Prep Time: 15 minutes
Rise Time: 12–18 hours + 45 minutes
Bake Time: 45 minutes
Total Time: 13–19 hours
Servings: 10–12 slices

Ingredients

• 3 cups (375 g) bread flour (or all-purpose flour)
• 1½ teaspoons salt
• ½ teaspoon instant yeast
• 1½ cups (360 ml) warm water (about 105–110°F / 40–43°C)
• Extra flour for dusting

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Equipment

• Large mixing bowl
• Wooden spoon or silicone spatula
• Plastic wrap or clean kitchen towel
• Parchment paper
• 5 to 6-quart Dutch oven with lid
• Sharp knife or bread lame
• Cooling rack

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Step 1: Mix the Dough

1. In a large bowl, whisk together the flour, salt, and instant yeast.
2. Pour in the warm water.
3. Stir with a wooden spoon until all of the flour is incorporated.
4. The dough will look rough, sticky, and shaggy. This is exactly how it should be.

Do not knead the dough.

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Step 2: Let the Dough Rise

1. Cover the bowl tightly with plastic wrap or a clean towel.
2. Leave it at room temperature for 12 to 18 hours.

The dough is ready when:

• It has doubled in size.
• The surface is covered with bubbles.
• It looks soft and airy.

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Step 3: Shape the Dough

1. Generously flour your work surface.
2. Turn the dough out gently.
3. Sprinkle a little flour on top.
4. Fold each edge toward the center several times.
5. Shape into a loose round ball without pressing out all the air.

Avoid overworking the dough.

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Step 4: Second Rise

1. Place the dough seam-side down on a sheet of parchment paper.
2. Cover loosely with a towel.
3. Let rise for 30–45 minutes.

Meanwhile, preheat the oven.

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Step 5: Preheat the Dutch Oven

1. Place the empty Dutch oven with its lid into the oven.
2. Heat the oven to 450°F (230°C).
3. Allow the Dutch oven to heat for at least 30 minutes.

A fully heated Dutch oven creates steam that produces the bakery-style crust.

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Step 6: Score the Dough

1. Carefully remove the hot Dutch oven.
2. Lift the dough using the parchment paper and lower it into the pot.
3. Using a sharp knife or bread lame, make one deep slash across the top or create a decorative pattern.

Scoring helps the bread expand evenly while baking.

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Step 7: Bake

1. Cover with the lid.
2. Bake for 30 minutes.
3. Remove the lid carefully.
4. Continue baking for 12–15 minutes, or until the crust is deep golden brown.

The bread is done when:

• The crust is dark golden.
• It sounds hollow when tapped.
• The internal temperature reaches about 205–210°F (96–99°C).

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Step 8: Cool

1. Remove the bread from the Dutch oven.
2. Place it on a wire rack.
3. Let it cool for at least 1 hour before slicing.

Cooling allows the crumb to finish setting and prevents a gummy texture.

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Tips for Success

• Bread flour creates a chewier loaf, while all-purpose flour gives a slightly softer crumb.
• Measure flour by weight for the most consistent results.
• If your kitchen is cool, allow the dough a little extra rising time.
• Dust the dough lightly with flour before scoring for a rustic bakery look.
• Store the bread in a paper bag or bread box for up to 3 days.
• Freeze sliced bread for up to 3 months and toast slices directly from frozen.

Serving Ideas

Enjoy this artisan bread with:

• Butter and flaky sea salt
• Olive oil and balsamic vinegar
• Homemade soups and stews
• Sandwiches
• Cheese boards
• Garlic herb butter
• Toast with jam or honey

This easy Dutch Oven Artisan Bread delivers a crisp, crackly crust, an airy interior, and rich homemade flavor with very little hands-on work—perfect for everyday baking or serving alongside your favorite meals.