Bread

Dutch Oven Bread (Very Easy)

Dutch oven bread is an incred­i­bly easy way to make home­made bread. There is very lit­tle to do, and the result is aston­ish­ing: a round beau­ti­ful deli­cious loaf of bread, which in French we call “pain de cam­pagne” (lit­er­al­ly “coun­try­side bread”). The only thing you need is a dutch oven. The bread bakes inside the dutch oven, placed in the oven. No bread machine required, and you can use any flour you wish. Amaz­ing!

dutch oven bread

A few notes about the recipe

My recipe is inspired by this French recipe, yet some­what dif­fer­ent. I used my food proces­sor with a dough blade to knead the bread, which took less than 5 min­utes. How­ev­er, if you do not have a food proces­sor, you can knead by hand, it will just take longer.

Because the dutch oven is placed in the oven at high tem­per­a­ture for 1 hour, the best kind of dutch oven to use is a cast iron dutch oven. I have this one:

I used fresh yeast, as I find that it makes for a soft­er crumb (the inside of the bread). How­ev­er, if you can’t find fresh yeast in your area, you can use dry yeast. In that case, use 1 enve­lope of dry yeast.

Recipe

Print Recipe
Dutch Oven Bread (Very Easy)
dutch oven bread
Course Bread
Prep Time 10 min­utes
Cook Time 60 min­utes
Pas­sive Time 60 min­utes
Serv­ings
loaf
Ingre­di­ents
Course Bread
Prep Time 10 min­utes
Cook Time 60 min­utes
Pas­sive Time 60 min­utes
Serv­ings
loaf
Ingre­di­ents
dutch oven bread
Instruc­tions
  1. Knead all ingre­di­ents togeth­er. (I used my food proces­sor with a dough blade on, and it took a lit­tle less than 5 min­utes. Depend­ing on your food proces­sor, it might take any­where between 5 and 10 min­utes. You can also knead by hand.) The result should be a uni­form dough that you can eas­i­ly make a ball with (see pic­ture).
    dutch oven bread dough
  2. Put the dough in a big bowl and cov­er with a kitchen tow­el. Let it rest cov­ered for 1 hour. Dur­ing that time, the dough will rise (see pic­ture).
    bread dough has risen
  3. Apply your fist mul­ti­ple times to the dough to remove any gas that may be in the dough. Flat­ten the dough with your hands, and make it into the shape of your dutch oven (usu­al­ly an oval or cir­cle). Cov­er the inside of your dutch oven with parch­ment paper, and place the dough in the dutch oven. Apply a lit­tle bit of water on the dough (you can do this with a pas­try brush.) With a knife, make some inci­sions on the dough. Sprin­kle a lit­tle bit of flour on the dough. See pic­ture.
    unbaked bread in dutch oven
  4. Close the dutch oven (lid on), and place it in your oven on the mid­dle rack. Then, turn on the oven to 460 degrees Fahren­heit. (Note: do not pre­heat the oven. You start with a cold oven.) Bake for 1 hour. Dur­ing that hour, do not open the dutch oven. Once the bak­ing process is done, imme­di­ate­ly take the bread out of the dutch oven and let it cool down on a cool­ing rack. Enjoy warm or cold!
    dutch oven bread
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Bon Appétit!

French Mom

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Recipe Name
Dutch Oven Bread (Very Easy)
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11 thoughts on “Dutch Oven Bread (Very Easy)

    1. What is the high­est set­ting on your oven? Is it 450? If so, bake it at 450. There is not a very big dif­fer­ence between 450 and 460.

    1. Vous pou­vez rem­plac­er la lev­ure fraiche par un sachet de lev­ure sèche si vous ne trou­vez pas de lev­ure fraiche. Sinon, la lev­ure fraiche se trou­ve en gen­er­al dans le ray­on frais de votre super­marché (en général près du beurre/fromage rapé). Si vous voulez savoir à quoi cela ressem­ble, j’ai mis une pho­to d’un cube de lev­ure fraiche dans ma recette de baguette (https://frenchmomcooking.com/incredibly-easy-french-baguette/). Si vous n’en trou­vez pas dans votre coin, il est égale­ment pos­si­ble d’en com­man­der sur le site Inter­net NY Bak­ers ( http://nybakers.com/index.php?main_page=product_info&products_id=53 ).

      1. Ça fait com­bi­en en cubes de lev­ure fraîche (améri­caine) ? Un cube ? J’ai la mar­que Fleis­chmann mais il me sem­ble que les cubes sont tous pareils …

        1. Cela fait beau­coup moins qu’un cube de lev­ure fraiche. Il faut émi­et­ter un petit bout du cube et peser la lev­ure pour obtenir 15 grammes de lev­ure fraiche.

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