Making an effortless Dutch Oven Bread recipe

Happy 2021! I got this dutch oven (le creuset) as a gift during the holidays and let me tell you, it has not disappointed me. I have many recipes coming up with it but the first one I wanted to show you is this super super easy dutch oven bread recipe. When I saw the outcome of this recipe, I could not believe my eyes because the bread came out to be super delicious and the recipe was just so effortless. With this recipe, I can tick off one thing from my 2021 resolution’s list: Learn how to make bread (I will try other types of breads, but this one is already so good!). Check out the recipe video down below:

Ingredients to make this dutch oven bread

When I say a recipe is easy I am not kidding. This one is not only super easy to make because it won’t be a workout, it won’t be tiring, but the ingredients are so easy I’m sure you could just go ahead and make this recipe after reading it. To make this dutch oven bread you will need:

  • Flour (all purpose)
  • Instant yeast
  • Salt (preferably kosher salt but I used fine salt)
  • A tiny bit of olive oil
  • Lukewarm water

Similar baking recipes

So I haven’t done any bread recipe on tofucado because this is a completely new territory to me but, I have done my fair share of vegan baking in 2020 so obviously if you wanna go down that road, here is my top 5 baking recipes of last year:

Dutch Oven Bread Recipe

Prep Time5 hrs
Cook Time45 mins
Total Time5 hrs 45 mins
Course: Baking
Cuisine: baking
Keyword: bread
Servings: 1 round bread loaf


  • Dutch Oven


  • 600 g All purpose flour 500g at the beginning, then a bit more if the dough is too sticky.
  • 400 ml lukewarm water
  • 1 pack instant yeast (7g)
  • 1 tbsp olive oil
  • 1 tbsp fine salt or 1.5 tsp kosher salt


  • In a bowl, mix the water & the yeast and let the yeast react for 10 minutes (it will start bubbling).
  • In a large bowl, add the flour & salt, mix with your hands and make a tiny hole in the middle.
  • Pour the water and yeast mix in that hole and start mixing with your hands. It's going to be sticky but keep going. After 5 minutes of mixing, the dough will either be too dry or too sticky, add more water (1 tbsp at a time if too dry), or more flour (1-2 tbsp at a time if too sticky). When the dough is neither too sticky nor too dry, cover with a damp towel and let it double in size (it took 2.5h for mine to double in size in a room at 18ºC).
  • When the dough has doubled in size, degase it a bit and put it back in the bowl where you have previously added a bit of olive oil. Cover with a damp towel and let it rest for 30-45 minutes.
  • In the meantime, we are going to preheat our oven & dutch oven at the same time. Place the dutch oven inside the oven and start pre-heating the oven at 220ºC.
  • After 45 minutes, degase again the dough. Take out the dutch oven from the oven (careful it will be super hot), add a parchment paper and put the dough inside. Make sure your parchment paper can go up to 220ºC without burning.
  • Cook with the lid on for 30 minutes then take out the lid and continue cooking for 15 minutes.
  • Let it cool down a bit then you can enjoy this delicious beauty of a bread.

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