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Two slices of white artisan bread on a cutting board next to a baked loaf.

Quick Dutch Oven Bread (2 Hours!)

developed & tested by:

Carissa Erzen
This quick Dutch oven bread is soft inside with a golden, crispy crust, and it requires just three simple ingredients. In under two hours from start to finish, you can have a fresh artisan loaf ready for sandwiches, toast, or soup.
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Prep Time 5 minutes
Cook Time 40 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 12 slices (1 loaf)
Calories 177 kcal

Equipment

Ingredients
 
 

  • 4½ cups bread flour
  • 2¼ teaspoons instant yeast (one packet)
  • 2 teaspoons salt
  • 1½ cups warm water (between 110°F to 120°F or 43°C to 49°C)

Instructions
 

  • In a mixing bowl, whisk the flour, instant yeast, and salt.
  • Add the warm water and mix until it forms a shaggy dough.
  • On a lightly floured surface, knead the dough for about 5 minutes by hand (or about 3-4 minutes in a stand mixer with a hook attachment), until the dough is smooth and elastic. Shape the dough into a ball.
  • Return the dough to the same mixing bowl. Cover with a clean kitchen towel or a dinner plate, and set in a warm draft-free place to rise and just about doubles in size, after 1 hour.
  • On a clean surface, shape the dough into a round or oval shape. Create tension on the surface of the dough by using your hands to gently push the top of the down down the sides and underneath itself. Tuck any seams underneath.
  • Place the dough seam-side-up either in a proofing basket or in a shallow bowl lined with a kitchen towel. Cover the dough again with a towel and allow it to proof for 30 minutes.
  • While the dough is proofing, preheat your oven to 450°F. Place a Dutch oven with the lid on inside the oven to heat up.
  • Once the dough is proofed, sprinkle a little flour or cornmeal on a large piece of parchment paper and place the dough on top seam-side-down. Score the top of the loaf with three 3-inch long, ½-inch deep cuts at a 45° angle.
  • Remove the hot Dutch oven from your oven and remove the lid. Pick up the bread by holding the corners of the parchment paper, and carefully place it in the hot Dutch oven.
  • Cover with the lid and place it in the oven. Bake covered for 30 minutes, then remove the lid, and bake for an additional 10-15 minutes uncovered, until the crust is golden and crispy. Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!

Notes

  • Flour: Both bread flour and all purpose flour work in this recipe; bread flour will give it a little more rise. You can also use a 50/50 blend of the two. 
  • Slicing: Let your bread cool for at least an hour (I usually wait a few hours) before slicing it to avoid gummy bread.
  • Storing: Store fully cooled bread at room temperature in a cloth or paper bag or a bread bag for up to a few days.

Nutrition

Serving: 1 slice (of 12)Calories: 177kcalCarbohydrates: 35gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 391mgPotassium: 68mgFiber: 2gSugar: 0.1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 9mgIron: 0.5mg
Keyword dutch oven bread, quick dutch oven bread
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