Artisan Bread from Dutch Oven

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The Artisan Bread Dutch Oven recipe is one of the ones I bake most often. I love how easy it is to mix up the dough in the morning before work, let it rise while I go about my day, and come home to bake a beautiful, golden Artisan Bread loaf. This no-knead Artisan Bread Dutch Oven recipe is one of my go-to favorites because of just a few simple ingredients, you can enjoy a rustic crust, and soft, chewy center. While baking it fills my house with the most wonderful smell, and my family always shows up in the kitchen the moment they hear it come out of the oven.

Are you looking for more bread recipes? I have more Dutch Oven bread recipes here.

Ingredients for Artisan Bread Dutch Oven

You only need a handful of simple pantry staples to make this delicious Artisan Bread Dutch Oven at home.

• All-purpose flour
• Salt
• Instant dry yeast
• Warm water
• Olive oil

Instructions for Artisan Bread Dutch Oven

1. In a large mixing bowl, whisk together the all-purpose flour, salt, and instant dry yeast.
2. Add the warm water and stir with a wooden spoon until a shaggy, sticky dough forms.
3. Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a clean towel. Let it rise at room temperature for 3–4 hours, or until doubled in size and bubbly.
4. Turn the dough out onto a floured surface and gently shape it into a round loaf. There is no kneading needed.
5. Place the shaped dough on a piece of parchment paper and let it rest uncovered for 30 minutes while the Dutch oven preheats.
6. Place a covered Dutch oven in the oven and preheat to 450°F for 30 minutes.
7. Carefully remove the hot Dutch oven. Lower the dough into the pot using the parchment paper.
8. Score the top of the dough with a sharp knife or lame.
9. Cover and bake the bread for 30 minutes.
10. Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.
11. Lift the Artisan Bread Dutch Oven out and cool completely on a wire rack before slicing.

Tips & Substitutions

• Don’t skip the preheat:
  Make sure your Dutch oven is fully preheated. That initial heat burst is what creates the crispy artisan crust.
• Flour tip:
  All-purpose flour works great here, but you can swap in up to 1 cup of bread flour for a slightly chewy texture.
• Let it cool completely:
  It’s tempting to slice into fresh bread, but let your Artisan Bread in Dutch Oven loaf cool fully to keep the crumb soft and the crust crisp.

Storage & Reheating Artisan Bread Dutch Oven

• Storing:
  Let the bread cool completely before storing. Wrap it in a clean kitchen towel or place it in a paper bag at room temperature for up to 3 days. Avoid plastic because it softens the crust.
• Freezing:
  To freeze, slice the cooled bread loaf and place the slices in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or pop slices straight into the toaster.
• Reheating:
  To bring back that crispy crust, warm slices in a toaster. For a whole loaf, wrap it in foil and reheat in a 325°F oven for 10–15 minutes.

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Artisan Bread Dutch Oven

Prep Time15 minutes mins

Cook Time45 minutes mins

Rising time4 hours hrs

Total Time5 hours hrs

Servings: 1 loaf

Ingredients 

• 3 cups all-purpose flour
• 1½ teaspoons salt
• 2 teaspoons instant dry yeast
• 1½ cups warm water about 110°F
• Extra all-purpose flour for dusting
• Olive oil for greasing the bowl

Instructions

• In a large mixing bowl, whisk together the all-purpose flour, salt, and instant dry yeast.
• Add the warm water and stir with a wooden spoon until a shaggy, sticky dough forms.
• Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a clean towel. Let it rise at room temperature for 3–4 hours, or until doubled in size and bubbly.
• Turn the dough out onto a floured surface and gently shape it into a round loaf. No kneading needed.
• Place the shaped dough on a piece of parchment paper and let it rest uncovered for 30 minutes while the Dutch oven preheats.
• Place a covered Dutch oven in the oven and preheat to 450°F for 30 minutes.
• Carefully remove the hot Dutch oven. Lower the dough into the pot using the parchment paper.
• Score the top of the dough with a sharp knife or lame.
• Cover and bake for 30 minutes.
• Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.
• Lift the bread out and cool completely on a wire rack before slicing.