Dutch Oven French Bread (Easy)

ByKatie
80 Comments

This Dutch oven French bread recipe is easy to follow, with no weird techniques, odd ingredients, or words you’ve never heard before.

The Dutch oven helps creates a mini steam oven that helps you dough rise high and beautiful. So even if you’ve never baked bread, I promise you can handle this yeast bread recipe—it’s easy and forgiving and a great starting point if you’re brand new.

Easy French Bread in a Dutch Oven

The easiest bread recipe you will ever make, but still an excellent loaf. 
Print Recipe
French bread in red dutch oven
Prep Time:30 minutes
Cook Time:50 minutes
rising time:1 hour 30 minutes
Total Time:2 hours 50 minutes

Equipment

Ingredients

  • 4 cups bread flour
  • 2 teaspoons salt
  • 2½ teaspoons instant yeast (SAF brand recommended)
  • 1½ cups water
  • pinch cornmeal (for sprinkling on the parchment)

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Instructions

  • Mix the dough.  Combine the flour, salt, yeast, and water in a large mixing bowl or the bowl of a stand mixer. There’s no need to proof instant yeast—toss everything together. Then, mix until the dough clears the sides of the bowl but remains slightly sticky to the touch. If it’s too dry, add a tablespoon of water at a time. If it’s too wet, sprinkle in a bit of flour.
    Pro Tip: The dough should feel soft and stretchy, not stiff or overly wet.
    bread ingredients in stand mixer.
  • Knead the dough.  Knead by hand (15–20 minutes) or with a stand mixer (5–10 minutes). You’ll know it’s ready when the dough is smooth, elastic, and passes the windowpane test: stretch a small piece thin enough to see the light through it without tearing.
    dough in stand mixer being kneaded.
  • First rise.  Place the dough in a lightly oiled bowl and cover with plastic wrap or a clean towel. Let it rise in a warm, draft-free place (about 90°F is perfect) for 60 minutes or until doubled in size.
    Tip: An oven warmed briefly (then turned off), or a sunny windowsill works well.
    dough in mixing bowl before and after rising.
  • Shape the loaf.  Turn the risen dough onto a floured surface. Gently shape it into a round loaf by folding the edges under and pinching the bottom until the top is smooth. Then, line your Dutch oven with parchment paper and sprinkle a pinch of cornmeal on top. Place the loaf seam-side down on the parchment.
    shaping dough into bal land placing in dutch oven.
  • Second rise.  Cover the loaf with heavily greased plastic wrap or the lid of your Dutch oven. Let it rise for 45–60 minutes until it significantly puffs up. Preheat your oven to 450°F during the last 15 minutes of rising.
    round dough in dutch oven before and after rising.
  • Slash and flour.  Dust the top of the dough lightly with flour for a rustic finish. Using a very sharp knife or bread lame, make three or four shallow slashes across the top.  This helps the bread expand evenly in the oven.
    round dough being slashed and dusted with flour.
  • Bake.  Place the Dutch oven in the preheated oven (with the lid on). Bake for 35–40 minutes total:
    First 20 minutes: Bake with the lid on to trap steam, which creates a crisp crust.
    Final 15–20 minutes: Remove the lid and bake until the loaf is golden brown and has an internal temperature of at least 190°F.
  • Cool and serve.  Remove the bread from the Dutch oven and cool on a wire rack. Let it cool for at least 20 minutes before slicing—if you can wait that long! Serve warm or at room temperature.
    fully baked round french bread.

Notes

Bread flour has more protein than all-purpose flour, which helps make your bread strong and chewy.  If you don’t have bread flour, you can use all-purpose flour, but your bread may turn out slightly softer.
Not all parchment paper works the same way.  Some can get brittle or stick when baked at high temperatures.  Look for a parchment that can handle up to 450°F or more to avoid problems.
It’s hard to wait, but it is important to let the bread cool for at least 20 minutes.  If you cut it too soon, the inside can be gummy, even if it’s baked all through.
Once you’re comfortable with the basics, add roasted garlic, chopped herbs, or shredded cheese while shaping your dough. 

Nutrition

Calories: 159kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 66mg | Fiber: 2g | Sugar: 1g | Calcium: 6mg | Iron: 1mg
Servings: 12 pieces
Calories: 159kcal
Author: Katie

If you’ve ever looked at bakery bread and thought, “I wish I could make that,” this recipe is just what you need—and it tastes even better straight from your own oven!

If you want a more traditional, artisan-style loaf with more hands-on work, check out my Rustic French Bread Recipe. It’s a perfect complement to this simpler version.

round French bread in red Dutch Oven

We enjoy it sliced with butter or dipped in olive oil and balsamic vinegar.

Tips for the Best French Bread

  • Pay attention to dough texture: Every kitchen is different, and humidity can affect your dough. If the dough feels too dry or crumbly, add water a tablespoon at a time. If it’s too sticky to handle, sprinkle in a little flour—but not too much, or your bread will be dense.
  • Create the perfect rising environment: The dough might take longer if your kitchen is cold. A warm oven (turned off) or even placing the bowl on top of your fridge can help create a cozy spot for the dough to do its thing.
  • Don’t over-flour your counter: When shaping the dough, avoid adding too much flour to the surface—it can make the dough dry and prevent it from forming a smooth ball. A light dusting is all you need to prevent sticking.
  • Go easy on the slashes: Keep the cuts shallow—about ¼ inch deep when scoring the bread. Too deep, and the loaf might deflate or bake unevenly. A sharp knife or bread lame works best.
  • Steam is key: If you use the baking sheet method to create steam instead of a Dutch oven, add the water quickly after placing the bread in the oven. The steam only lasts a few minutes but is crucial for that signature crust. For even more expert tips and tricks to perfect your bread baking, look at this helpful guide from King Arthur Baking.
  • Rotate the loaf for even baking: Some ovens have hot spots that can cause uneven browning. About halfway through baking (when you remove the lid), rotate the Dutch oven 180 degrees to make sure the bread bakes evenly.
  • Bread flour: This flour has more protein than all-purpose flour, which helps give the bread its chewy texture and structure. You can use all-purpose flour if needed, but the bread might turn out softer and less sturdy.
  • Instant yeast: Instant yeast is my favorite because it’s not fussy about temperature. But active dry is perfectly fine.
  • Cornmeal: Sprinkling cornmeal on the parchment paper prevents the bread from sticking and gives the bottom of the loaf a nice, textured crust. If you don’t have cornmeal, use semolina, regular flour, or even fine breadcrumbs to prevent sticking.
  • Dutch oven: A Dutch oven holds in steam during baking, creating a golden and crusty outside that makes the bread tasty. If you don’t have one, a heavy pot with a tight lid will work, or you can use a baking sheet with water to create steam.
  • Parchment paper: Good-quality parchment paper stops your bread from sticking and makes transferring the dough to the hot Dutch oven safer and easier. Look for a parchment that can withstand high heat, as some brands might not hold up well above 400°F.

Serving Suggestions

This bread pairs perfectly with olive oil and balsamic vinegar for dipping, a hearty tomato or vegetable soup, a cheese and charcuterie board, butter and jam, or garlic herb butter.

Troubleshooting and Help

What if my dough is too sticky to handle?

Sticky dough can be tricky, but it’s a good sign for light, airy bread! Flour your hands and work surface lightly. Resist the urge to add too much flour, or you might have dense bread.

Why do I need to slash the dough before baking?

Slashing isn’t just for looks! It lets the bread expand while baking and prevents it from splitting in random places. Use a sharp knife or bread lame to make clean, shallow cuts.

My bread isn’t rising—what went wrong?

It could be the yeast! If it’s old or expired, it might not work properly. Also, make sure your water isn’t too hot—it should feel like warm bath water. If your kitchen is cold, let the dough rise in a slightly warm oven (turned off) or near a sunny window.

My crust is too hard—what can I do?

This bread is meant to have a crispy crust, but if it’s too hard, wrap the loaf in a clean kitchen towel as it cools. This will trap steam and soften the crust slightly.

Storing Leftovers

At Room Temperature:

  • Once the bread has completely cooled, store it in a paper bag or wrap it in a clean kitchen towel. This helps preserve the crust while keeping the inside soft.
  • Avoid storing bread in plastic bags, which trap moisture and soften the crust.
  • Eat within 1–2 days for the best taste and texture.

Freezing Instructions:

  • This bread freezes very well. Once completely cool, wrap the loaf tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
  • You can place the wrapped loaf in a large freezer bag for added protection.
  • Freeze for up to 3 months.

Reheating Frozen Bread:

  • Place the bread in a 350°F oven for about 10 minutes to refresh the crust. It will taste like it just came out of the oven!
  • Let the frozen loaf thaw at room temperature for a few hours.

Baking bread at home doesn’t have to be intimidating—this recipe shows that anyone can do it.

fully baked round french bread.
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By Katie Shaw

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Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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80 Comments

  3. 5 stars
    I love making my own bread and can’t wait to try your recipe. It sounds delicious and the process is really simple!

    Reply

  9. 5 stars
    Easy enough to follow, looks great, but having rising issues. Loaf seems flat, not the beautiful round and high loaf so many others get. Will keep trying.

    Reply

  12. Hi. Can I use all purpose flour for this recipe, in place of bread flour? I know the protein content is slightly different.

    Reply

  13. This is my first recipe ever making bread. Now I’ve made 3 successful loaves. I feel so accomplished!!! Thanks so much! We love to eat ours with butter + blackberry jam.

    Reply

    1. yes it works the same for baking bread. its lighter (most dutch ovens are cast iron), and you aren’t supposed to use it on high on the stove. but f or baking, it works exactly the same 🙂

      Reply

  15. Great recipe! Things I have discovered that have improved my process and end product: using a stand mixer with dough hook, add dry ingredients to wet (seems to eliminate having to stop and scrape down sides of bowl). I do the second rise and bake in my smaller (4 qt) Dutch oven and don’t slash loaf until just before baking. When I slashed first and did the second rise in my larger one (7 qt) it didn’t hold its shape, just expanded horizontally – still delicious but a very flat loaf.

    Reply

    1. Oh interesting! Sometimes when I slash right before baking the whole thing instantly deflates for some reason. I do have a smaller dutch oven so I’m going to try that. Thanks!

      Reply

      1. I want to try the recipe but I’m scared because I really suck at baking bread or cake ???? Can someone please tell me what I can do if I have the Dutch oven but not the lid? is there any option like putting aliminium foil over it? and on how many degrees should the bread be baked? Thankyou in advance ????

      2. the purpose of the lid is to trap the moisture and create steam. you could put a rimmed metal baking sheet on a lower rack while the oven preheats then pour a cup of water on that. you’ll geet steam which will help the bread rise even higher in the oven 🙂

      1. Could not disagree more! This is so informative!! So glad you are taking the time to explain all of this! I am going to bake bread this week and I’m so thankful for all the info!

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