Easy French Bread in a Dutch Oven
The easiest bread recipe you will ever make, but still an excellent loaf.
Servings: 12 pieces
Calories: 159kcal
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)
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
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