Homemade Dutch Oven Bread – Crispy Crust Like from the Bakery

The Dutch oven transforms bread baking: its heavy lid traps the steam the dough releases as it bakes – just like a professional steam oven. The result is an incomparably crispy crust and a moist, open-pored crumb. No kneading required.

Ingredients

• 450 g wheat flour type 550 (or 400 g wheat + 50 g rye flour)
• 350 ml lukewarm water
• 1 tsp dry yeast (3 g)
• 1½ tsp fine salt
• Optional: 1 tsp honey

Preparation

1. Start the dough (the evening before): Mix flour, salt and yeast. Add water (and honey) and stir only briefly until no dry flour remains. Do not knead. Cover the bowl and let rise for 10–12 hours at room temperature.
   
   
2. Shape the dough: Flour your work surface, turn the dough out of the bowl and fold it onto itself (4× from the outside toward the center). Place on a floured cloth, shape into a ball, and let rest, covered, for 45 minutes.
   
   
3. Preheat the Dutch oven: Heat the oven with the Dutch oven (lid on) to 240 °C top/bottom heat – for at least 30 minutes.
   
   
4. Load the dough: Carefully lift the dough into the hot Dutch oven (parchment paper recommended), seam side up. Put the lid on. Bake for 30 minutes.
5. Crust: Remove the lid, reduce to 220 °C, bake for another 15 minutes until the crust is deep dark brown. Let cool on a wire rack for 30 minutes.
   
   

Tips & Tricks

• Use parchment paper – place the dough on parchment paper and lift it into the Dutch oven using the paper.
• Score the dough – score the surface with a razor blade for controlled expansion.
• Let it cool completely – cutting into it before it cools will cause the crumb to collapse.

Serving Suggestion

Simply with butter, alongside soups and stews, or as a side to a Dutch oven roast.

Nutritional Values (per slice, approx. 12 slices)

Now cook with the right BIOL cookware.
Discover all BIOL Dutch Ovens →