Dutch Oven French Bread (Easy)
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
Equipment
- Mixing Bowls
- Measuring cups and spoons
- kitchen scale
- Wire rack
- Clean towel or plastic wrap
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
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.
We enjoy it sliced with butter or dipped in olive oil and balsamic vinegar.
Key Ingredients and Tools
- 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.
Troubleshooting and Help
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.
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.
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.
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.
Baking bread at home doesn’t have to be intimidating—this recipe shows that anyone can do it.
By Katie Shaw
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.
Just made this(got a Dutch oven as a retirement gift😊), and it turned out amazing!
This isn’t a recipe, it’s more like a general guideline for people who already know how to do it. I’d recommend finding an actual recipe that lists ingredients, directions and temperatures. Plainly.
Arvie what are you talking about? Can you not see a recipe below the first paragraph?
Left out a lot of details,
What’s the oven temperature?
Preheat the Dutch oven?
Dutch oven size?
I would like a jump to recipe option at the top.
Natasha are we looking at the same thing? The oven temp is in the recipe and the recipe is at the very top of the page.
After room temperature rise, I separate into two loaves and refrigerate overnight.
I was sent this recipe from a friend and have made it easily a dozen times. Sometimes adding nuts, oil, even a bit of sugar. everyone loves it and I even bring it as a gift when going for dinner at a friends house. Thanks for posting such a useful recipe.!
so happy to hear this tony! thanks for taking time out of your day to let me know 🙂
I use my 4.5qt enamel Dutch oven. It’s perfect every time and this bread is very good for French toast or when used for grilled cheese sandwiches!
so glad you’re enjoying the bread karen 😊
First time making bread! I wouldnt say this recipe is beginner friendly…. Initially my dough looked VERY dry, I added more water until it became a dough i could knead. It was tough for ages and despite kneading for 30 minutes it didnt seem to want to past the windowpane test. After some googling I have no idea if my yeast was active or not active…. It just says its dry yeast!!
TLDR I have no idea what im doing but i tried XD
This bread turned out excellent.
I mixed it in a stand mixer for four minutes and finished kneading on a floured counter.
The crust is flakes crisp and chewy.
Will definitely be making it again.
How long is the bake time using an enameled dutch oven. I saw you mentioned a clay pot with cooking times. Thanks
hey Lisa, same times 😊
I made this recipe today and it looks sooo good! I can’t wait to try it in the morning. I used my bread machine to mix and do the first rise then into my Dutch oven for the second rise and baking. I just wondered if you had any tips to get it to have more holes in the dough? Or maybe this isn’t that kind of recipe.
I’m not an expert but from what I’ve read and the few recipes I’ve tried, to get the air holes in the bread (the more traditional baguette structure) you want a no-knead bread recipe with a wetter dough that you fold.
Thank you for this really easy recipe! I am a newbie to the bread machine and also baking bread and this was very simple, easy to follow. Thanks again!
I have used this recipe many times in my bread machine and it comes out wonderful every time. I do add 2 TBS of olive oil . Sometimes I add flax seeds , or 7 grain cereals to make it multigrain. But, it is a great recipe to keep and modified from time to time the way you want it. I love the fact that there is no sugar in this recipe. Thank you so much for sharing.
thank you lolly! I will have to try the flax seeds that’s a great idea 🙂
Can I use all purpose flour?
What size dutch oven are you using for this?
4.5 quart
Didn’t rise at all after a few hours
Hi! What would happen if I let it rise for longer than the recommended time? Thanks!
if it over-rises it can ccollapse in the oven (or before you bake) i’d recommend putting it in the fridge and that way it will rise muuuuuch slower. you can take it out and put it on the counter an hour or so before you’re ready to bake
I also dissolved the yeast into warm water and it turned out great. I guess it’s just a habit I have and when I saw it wasn’t mentioned I thought I better do that. So instant yeast doesn’t need dissolving, good to know 🙂 Great bread so soft and delicious. Thank you for this easy recipe and one that doesn’t need me to wait 12-16 hours before baking like other recipes I have tried.
I dissolved the yeast in warm water first and this recipe turned out very good! So easy to make. Thank you!
My dough didn’t rise on my first try, I started over but dissolved the yeast in warm water and then added to the dry ingredients. This worked much better. Other than that the recipe is very easy. I’m keeping this recipe with a note to dissolve the yeast.
jill i’m glad it worked out on the next try! did you use active dry yeast or instant?
I can’t wait to make this yummy looking bread, all I have is regular yeast, is that ok to use?
yes! you may just need slightly longer rise times 🙂
Regular yeast (it looks like little balls) should be proofed in water with a little sugar or honey before adding to the flour and other ingredients.
Instant yeast (it looks all ground up) can be used without prior proofing. Just add the dried instant yeast in with the dry ingredients.