Crackly crust, airy crumb, zero kneading, maximum bragging rights.
This is the ride-or-die, foolproof loaf people swear is “from a bakery.”
The Best Crusty Dutch Oven Bread
Ingredients
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3 cups all-purpose flour
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1½ tsp salt
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½ tsp instant or active dry yeast
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1½ cups warm water (about 100–105°F)
That’s it. No oil. No sugar. Trust the process.
Instructions
1) Mix (5 minutes, no drama)
Stir flour, salt, and yeast together.
Add water and mix until shaggy. It will look wrong. That’s right.
Cover and let sit 12–18 hours at room temp.
2) Shape (gentle only)
Turn dough onto floured surface.
Fold it over itself a few times to make a rough ball.
Cover with a towel and rest 30–60 minutes.
3) Heat the oven (important)
Put your empty Dutch oven + lid in the oven.
Heat to 450°F / 230°C for 30 minutes.
4) Bake
Carefully drop dough into the hot pot (parchment helps).
Cover and bake 30 minutes.
Remove lid, bake 10–15 minutes more until deep golden.
5) Cool (the hardest part)
Cool at least 30 minutes before slicing or the crumb will go gummy.
Why this works
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Long fermentation = flavor + bubbles
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Steam trapped in the Dutch oven = blistered crust
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High heat = bakery vibes
Pro-level tweaks (optional but elite)
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Add ½ cup rye flour for depth
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Sprinkle cornmeal or flour on parchment for rustic bottom
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Finish with a mist of water before covering for extra crackle
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Want sourdough vibes? Use ¼ tsp yeast + 18–24 hour rise
If you want, I can:
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Tune it for high altitude
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Make it whole wheat
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Or help you get that shattery crust that snaps when you squeeze it 😌