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Made from Scratch Dutch Oven Crusty Bread

Course bread, Side Dish
Cuisine American, dutch
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 6 People


  • 1/4 tsp active dry yeast
  • 1 1/2 cups warm water
  • 3 cups all purpose flour plus more for dusting
  • 1 1/2 tsp salt


  1. Dissolve yeast and water in a large bowl. Add the salt, then add the flour, about 1/2 cup at a time, stirring until uniform and sticky.
  2. Cover tightly with plastic wrap and allow to rise at room temperature approximately 12 hours until surface is bubbly.
  3. Turn the dough out onto a floured surface. Sprinkle the top of the dough lightly with more flour, then fold it over on itself twice.
  4. Lay a loose layer of plastic wrap or a towel over the top and allow to sit for 15 minutes.
  5. Coat your hands with flour and gently shape the dough into a ball. Place the dough, seam side down, on the floured surface, then recover with the towel to rise over an hour and a half.
  6. When the dough has doubled in size and has a slight spring to it, it is ready to be baked.
  7. Preheat the oven to 475. Place the Dutch oven in to warm while it is preheating.
  8. When the oven is preheated and the Dutch oven is warm, place the dough into the Dutch oven seam side up. Shake the pan to distribute the dough evenly to all sides.
  9. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes or until browned and crispy.
  10. When the bread is finished baking, allow to cool, then flip out onto a cutting board. 

Recipe Notes

You can slice the bread and store it in an airtight bag or you can leave the bread in one solid piece, slicing as needed, wrapped tightly in a solid layer of plastic wrap.