Bread making is a kind of art, I would say. There’s a certain kind of feeling of satisfaction you get when your work turns out a fantastic loaf of bread that everyone enjoys. Beautiful and wonderful tasting. Making this absolutely delicious and unique Dutch Oven White Crusty Bread Recipe in a cast iron pot is fairly simple.
A Dutch oven isn’t the first thing that comes to mind in bread making, but this piece of an “oven in a pot” is wonderfully versatile. It is a fantastic way to produce a stunning result of many dishes, including bread. I love bread and simply cannot live without it. Anyone with me on that?
Finding a great loaf of bread that the whole family loves is a great score. Imagine making it yourself? Homemade, oven-fresh, and delicious. I like this bread crusty on the outside, light, fluffy, and kind of airy and chewy on the inside.
This bread is hard to describe but absolutely scrumptious. I would say the texture and taste are somewhere between Costco’s long baguette and Torta bread. Fantastic for sandwiches or to be enjoyed by itself.
I begin making this bread the night before, giving it time to ferment and develop into that amazing goodness the family adores, and then baking it in the early afternoon so it has enough time to cook for dinner. It goes great with just about anything.
Or simply with a little butter and a cup of coffee, which seems to be the favorite way it is enjoyed at my house. It is also eaten plain just because it’s an incredible bread. Yum! Enjoy!
Table of Contents
📋 Recipe Ingredients
- All-purpose organic flour
- Sea salt
- Warm water
- Honey
- Dry active yeast
🔪 Recipe Instructions
Day 1.
Combine yeast, honey, and water.
Sift flour into the mixer bowl, add salt, and pour in the yeast mixture. Using the mixer's dough hook attachment knead the dough for a couple of minutes until the liquid combines well with some flour. Then scrape down the sides and bottom of the mixer bowl with a silicone spatula to mix in all of the flour.
Continue kneading for 5 more minutes or until all the flour is incorporated. The dough will be very sticky (this is why a silicone spatula is a lifesaver). Cover the bowl with plastic food wrap, puncture 3 holes for the dough to breathe, and let it sit on the countertop for 12 to 15 hours to rise.
Day 2.
Preheat oven to 450 F. (235 C). Use a silicone spatula to scrape down the dough off the sides and bottom of the bowl. Transfer the dough onto a well-floured working surface with the help of the spatula and shape it into a sphere.
⏲️ Baking Time
Sprinkle some flour on the bottom of your cast iron (mine is a 5 quart). Transfer the dough into the pot. Cover the cast iron pot with the lid and bake it in the oven for 30 minutes. Remove the lid and bake the bread for an additional 15 minutes.
Remove the bread from the oven and turn the pot upside down to remove baked bread.
Cool competently before slicing. Enjoy!
👩🏻🍳 FAQ
Why my bread dough is too wet?
- The dough should feel quite wet, sticky, and loose when mixed.
What kind of Dutch oven should I use?
- Any brand of Dutch oven will work as long as its a 6 - Qauart in size.
Is preheating the Dutch oven nessesary?
- If you want the bread to be very crispy on the outside then you may preheat your Dutch oven. I like mine to be a bit chewy, so I bake the bread not in preheated Dutch oven.
Should I use parchment paper when baking bread in a Dutch oven?
- A parchment paper is not necessary to produce a good bread. The coating of flour creates a non-stick surface which prevents the dough and baked bread from sticking to it. The only challenge with using only dusting flour is in the process of transferring your proofed dough onto the hot baking surface which I scrape off after the bread cools down.
Do I have to cover Dutch oven with a lid during baking?
- Yes, this is a must to do step to acheve moist bread with a perfectly crusty crust. Bread needs to be baked in a humid environment and keeping the lid on to the Dutch oven traps the steam resulting in sticky and moist dough on the inside.
Best way to store this bread?
- Store bread in an air tight container for up to 3 days. To preserve crispy crust and moist bread keep cut-side down in a bread box with lid open for up to 24 hours.
Can I freeze this bread?
- Store sliced bread in an airtight container in the freezer for 2 - 3 months. I prefer slicing the bread before freezing, which enables you to take out one slice at a time.
📖 Recipe Card
Dutch Oven White Crusty Bread Recipe
Ingredients
Dutch Oven White Crusty Bread Ingredients
- 5 cups (625 g) - all-purpose organic flour
- 1 tbsp. – sea salt
- 2 cups (475 ml) – luke warm water
- 1 tbsp. - honey
- 1 tsp. – dry active yeast
Instructions
Dutch Oven White Crusty Bread Instructions
Day 1.
- Combine yeast, honey, and water.
- Sift flour into the mixer bowl, add salt and pour in the yeast mixture. Using mixer's dough hook attachment knead the dough for a couple of minutes until the liquid combines well with some flour. Then scrape down the sides and bottom of the mixer bowl with a silicone spatula to mix in all of the flour.
- Continue kneading for 5 more minutes or until all the flour is incorporated. The dough will be very sticky (this is why a silicone spatula is a life saver). Cover the bowl with plastic food wrap, puncture 3 holes for the dough to breathe and let it sit on the countertop for 12 to 15 hours to rise.
Day 2.
- Preheat oven to 450 F. (235 C). Use a silicone spatula to scrape down the dough off the sides and bottom of the bowl. Transfer the dough onto a well-floured working surface with the help of the spatula and shape it into a sphere.
- Sprinkle some flour on the bottom of your cast iron (mine is a 5 quart). Transfer the dough into the pot. Cover the cast iron pot with the lid and bake it in the oven for 30 minutes. Remove the lid and bake the bread for an additional 15 minutes.
- Remove the bread from the oven and turn the pot upside down to remove baked bread.
- Cool competently before slicing. Enjoy!
See all bread recipes.
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Kate says
I just made this dough without reading the full instructions (oops) and wondered can I leave it longer than 15 hours or bake it earlier than 12 otherwise I will be up at 3am putting it into the oven lol
Valya's Taste of Home says
Leaving the dough for longer than 15 hours will make the dough taste sour. It's ok to bake the dough as early as 8 hours after rising.
Jessica says
This bread was so easy and so fantastic!! I let it rest for 12 hours overnight and finished in the morning. Finally a Dutch oven recipe that is soft and crunchy, the bread turned out beautifully. Thank you!
Valya of Valya's Taste of Home says
I'm pleased to hear that. This is one of my family favorites as well. Thank you for an amazing review!
Andrea says
I don’t eat honey. Do you think maple syrup would be an acceptable replacement in this recipe?
Valya of Valya's Taste of Home says
I've never used maple syrup in this recipe. I think it should work. Try using actual 100 % maple syrup. Let me know how it goes. I will try using maple syrup next time I make this bread. Thanks for the idea!
jessica says
Can i use parchment paper inside dutch oven for easier removal after baking? Thanks
Valya of Valya's Taste of Home says
Absolutely!
jessica says
Just made this bread, like the crust but i used 5 cups of Canadian flour instead of organic one and i think its too much, next time i'll try to use a little bit less and see how it turns out. Thank you for this recipe!
Valya of Valya's Taste of Home says
You are more than welcome! 🙂
Joe S. says
Thank you for posting this recipe. Your thoughtful steps and pictures made it really easy to put together. Can not wait to sink my teeth into this delicious bread. Thank you
Valya of Valya's Taste of Home says
I'm so glad to hear that! I love that bread very much 😀 You are very certainly welcome, enjoy!
Diane Breitenstein says
I just made Dutch Oven White Crusty Bread. It looks great, nice and crusty on top. My problem is that I can't get it out of the pan.
www.valyastasteofhome.com says
You probably didn’t sprinkle enough flour to cover the floor of the pot. Let it stand for 15 to 30 minuets for the bottom to moisten then, run the silicone spatula along the side of the pan as well. It should come out easily.
jessica says
Would Canadian flour work for this recipe? thanks
www.valyastasteofhome.com says
Canadian flour works as well.
Jeri says
Does it matter what size Dutch oven you use?
www.valyastasteofhome.com says
No, it doesn't not. The wider the pot the flatter the bread will be, and vise versa, the smaller the pot the taller it will rise. I hope this helps 🙂
Galya says
Hi Valya! I love your website. I just have a question for you, where do you buy your organic flour? Thank you!
www.valyastasteofhome.com says
Hi dear! I get this flour that used in this recipe (and for most of my recipes) at Costco. Thanks for the kind words 🙂
jessica says
Do you need to preheat the empty dutch oven before placing a dough in it? Thanks
valya'stasteofhome.com says
No I don't preheat Dutch oven before placing the dough into it. That's a great question, thank you so much for asking.
Mikhaila says
Do I need to adjust the recipe if I have a 3qt. Pot?
Valya's Taste of Home says
Yes, it will not fit.
Chrissy says
This bread looks amazing! I have to have bread with most of my meals, and love bread very much as well. Thank you for another delicious recipe. I will start making this bread tonight. I hope it will and taste as good as yours!
valya'stasteofhome.com says
Aww... you are so sweet! Thank you! I'm sure it will, enjoy! 😀