Dutch Oven Artisan Bread

A crusty, bakery-style boule with a blistered golden crust and open crumb — baked simply in a Dutch oven.

Ingredients (makes 1 large loaf)

• 3 cups (360 g) bread flour or all-purpose flour
• 1½ tsp salt
• ½ tsp instant yeast (or ¼ tsp for a longer, slower rise)
• 1½ cups (360 ml) cool water

Optional upgrades

• 50–100 g active sourdough starter (reduce water slightly)
• 1–2 Tbsp olive oil or honey for extra flavor

Instructions

1. Mix the dough
   In a large bowl, whisk together the flour, salt, and yeast.
   Add the water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
   Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 12–18 hours (overnight is ideal). The dough should become bubbly and roughly doubled.
2. Shape
   Lightly flour a work surface and turn the dough out.
   Gently shape it into a round boule by folding the edges toward the center.
   Place the dough seam-side up in a floured proofing basket or a bowl lined with a well-floured kitchen towel.
   Cover and let rest 30–60 minutes (or up to 2 hours in the fridge for easier scoring).
3. Preheat the Dutch oven
   About 30–45 minutes before baking, place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C).
4. Bake
   Carefully remove the hot Dutch oven.
   Turn the dough out onto a piece of parchment paper (seam-side down). Score the top deeply with a sharp knife or lame (a single long slash or cross works well).
   Lift the dough by the parchment and lower it into the hot pot. Cover with the lid.
   Bake covered for 25–30 minutes.
   Remove the lid and bake another 15–20 minutes, until deep golden brown and the internal temperature reaches 205–210°F (96–99°C).
5. Cool
   Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing.

Tips

• The long overnight rise develops great flavor with almost no effort.
• For a more open crumb, use slightly higher hydration (up to 1½ cups + 2 Tbsp water) and handle the dough gently.
• Cold-proofing the shaped dough in the fridge makes scoring cleaner and can improve oven spring.
• Store cut-side down on a board or in a paper bag for 1–2 days; freeze slices for longer storage.

Crusty outside, tender and airy inside. Enjoy!