After making this easy Dutch oven bread, you may not bake bread another way again! This simple recipe walks you through how to create a rustic, artisanal loaf without the fuss of much kneading and shaping. This homemade bread comes together easily and makes a terrific side to any meal. Crafted with five simple ingredients, this bread embodies the essence of wholesome simplicity but with an impressive flavor profile thanks to three rises that develop depth and taste. Baking the bread in a Dutch oven yields a crackling, golden crust that gives way to a soft, chewy interior. Versatile and delicious, this bread can be enjoyed alone, in a sandwich, or alongside any dish.
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
06Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
07Once finished, cover and let the dough rise again for another 1 ½-2 hours.
08Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
09Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
10Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
11Cover and let rise for 1 hour.
12Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45-60 minutes.
13Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)
14Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
15Cover with the lid and return the pot to the oven.
16Bake for 45 minutes, removing the lid for the last 15 minutes.
17Remove the bread from the pot and let cool for 10 minutes before slicing.