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Rustic French Bread Dutch Oven

Category: Artisanal Breads and Pastries

Crafting rustic French bread with a Dutch oven yields a golden, crackling crust and a soft interior using only flour, yeast, salt, sugar, and warm water. The dough is mixed and left to rise, then shaped and proofed before baking in a preheated Dutch oven to achieve that characteristic artisan texture. Scoring the loaf ensures an even rise, while the covered bake produces an irresistible crust. Letting the bread cool fully preserves its texture and ensures easier slicing. Store the loaf in an airtight bag for freshness and enjoy it sliced with your favorite accompaniments.

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Sandra
By Sandra Sandra
Updated on Sun, 15 Jun 2025 13:27:05 GMT
A loaf of bread with a white crust. Pin
A loaf of bread with a white crust. | howtogourmet.com

This rustic French bread is pure comfort with its chewy crumb and golden crust right from your own kitchen. Using a Dutch oven gives the loaf a bakery-style texture that never fails to impress. It is a staple recipe you will come back to whenever you want something hearty to pair with dinner or a slice warm from the oven.

I first made this loaf to celebrate a cozy winter weekend and now I often pull it out when friends are coming over because everyone devours it slice by slice.

Ingredients

  • All-purpose flour: This gives the bread great structure while still being tender. Choose unbleached if possible for more flavor
  • Sugar: A little helps the yeast activate and adds subtle sweetness. Use granulated and measure carefully
  • Salt: Essential to bring out flavor in the dough. Try a fine sea salt for even distribution
  • Active dry yeast: This is the leavener that makes the dough rise with lots of airy bubbles. Make sure it is fresh and not expired for best results
  • Water: Warmed to 105 to 115 degrees Fahrenheit. This is the sweet spot to wake up the yeast properly. Always check temperature with a food-safe thermometer if you are new to bread baking

Step-by-Step Instructions

Bloom the Yeast:
Combine yeast warm water and sugar in the bowl of your stand mixer. Let it rest for about 5 minutes until you see a foamy top form. This matters because it proves your yeast is alive and working
Make the Dough:
Add half the flour and all the salt to the yeast mixture. Use the dough hook on medium-low. Gradually add the rest of the flour until a shaggy sticky dough forms. Do not overmix. The dough should just come together but feel tacky
First Rise:
Transfer dough to a lightly floured bowl. Cover with a towel and leave it at room temperature for 2 hours. The dough should double in size and become airy
Shape and Second Rise:
Tip your dough onto a well-floured parchment or board. Shape into a smooth ball gently. Sprinkle a little more flour on top and cover with a large bowl to rest another 30 minutes. This second rise helps develop the open crumb
Preheat the Dutch Oven:
Heat your oven to 425 degrees Fahrenheit and place the Dutch oven with lid inside for 20 minutes. This gets the pan blazing hot and sets up an amazing crust
Score and Bake:
With a sharp knife, make a few slashes on top of your dough. Gently lift the dough using the parchment and set it in the hot Dutch oven. Bake covered for 30 minutes then uncover and bake 10 more minutes. The bread should be golden brown with a hollow sound when tapped and 210 degrees internal temperature
Cool and Store:
Take the bread out and place on a rack. Let it cool completely before slicing to avoid a gummy texture. Store in a bag or container at room temperature for up to 5 days
A loaf of bread with a cross on top. Pin
A loaf of bread with a cross on top. | howtogourmet.com

I love the sound of the crust crackling as it cools on the rack and watching my family sneak slices while it is still a little warm with butter melting into every crevice

Storage Tips

Cool the bread completely before placing it in a paper bag or a bread box to help maintain the crust. For longer storage wrap in plastic and freeze slices. Reheat straight from frozen in a toaster or oven for best results. Avoid the fridge since it dries out the crumb faster

Ingredient Substitutions

If you want a chewier texture you can swap half the all-purpose flour with bread flour. For extra flavor sprinkle in some fresh rosemary or thyme just as you finish kneading. A touch of olive oil in the dough will make it even softer inside

Serving Suggestions

This loaf is made for sharing at the table. Tear off big rustic pieces to dip in olive oil. Serve with French butter or soft cheese. It also makes outstanding sandwiches with roasted vegetables or ham and cheese the next day

A loaf of bread with a hole in the center. Pin
A loaf of bread with a hole in the center. | howtogourmet.com

A Brief Slice of History

Dutch ovens are a time honored way of baking crusty breads going back generations in French home kitchens. Baking with the lid on traps steam which is the secret behind that shattering crisp crust and open crumb that defines great European loaves

Recipe FAQs

→ What gives the bread its signature crust?

Baking inside a preheated Dutch oven traps steam, resulting in a crisp, deeply golden crust typical of rustic French loaves.

→ Can I substitute bread flour for all-purpose flour?

Yes, bread flour can be used for a slightly chewier texture and enhanced gluten development, if desired.

→ How warm should the water be to activate the yeast?

Water temperature should be in the 105–115°F (40–46°C) range for optimal yeast activation and rise.

→ Why is the dough kept slightly sticky before baking?

A slightly sticky dough creates better oven spring and a light, airy crumb once baked, contributing to the bread's structure.

→ How do I store the loaf for maximum freshness?

Once completely cooled, place the bread in a bag or airtight container at room temperature for up to five days.

→ What is the purpose of scoring the dough?

Scoring helps control expansion and gives the loaf its traditional artisan appearance during baking.

Rustic French Bread Dutch Oven

Create crisp, golden French bread with tender crumb using a Dutch oven. Simple steps, classic flavor.

Preparation Time
30 min
Cooking Time
40 min
Total Time
70 min
By Sandra: Sandra

Category: Baking

Skill Level: Intermediate

Cuisine: French

Yield: 12 Servings (1 large loaf)

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Dough

01 410 g all-purpose flour
02 5 g sugar
03 5 g salt
04 6 g active dry yeast
05 295 ml water, warmed to 40–46°C

Steps

Step 01

In the bowl of a stand mixer, combine active dry yeast, warm water, and sugar. Let the mixture rest for approximately 5 minutes until the yeast becomes foamy.

Step 02

Add half of the all-purpose flour and all of the salt to the activated yeast mixture. Fit the mixer with a dough hook attachment. Knead on medium-low speed, gradually adding the remaining flour until the dough just comes together. The dough will be sticky at this stage.

Step 03

Transfer the dough to a lightly floured bowl. Cover with a clean towel and allow it to rise at room temperature for 2 hours until doubled in size.

Step 04

Place the dough onto a generously floured piece of parchment paper or cutting board. Gently form into a smooth ball. Sprinkle additional flour on top, cover with an inverted large bowl, and let rise for another 30 minutes.

Step 05

Preheat oven to 220°C. Place a Dutch oven with its lid inside the oven and heat for 20 minutes. If baking on a sheet, do not preheat the sheet.

Step 06

With a very sharp knife, score the top of the dough. Carefully transfer the dough along with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for an additional 10 minutes until the crust is golden. If using a baking sheet, bake uncovered for 35 minutes. The bread should reach an internal temperature of about 99°C.

Step 07

Remove the bread from the oven and transfer to a cooling rack. Cool completely before slicing and serving. Store in a bag or airtight container at room temperature for up to 3–5 days.

Additional Notes

  1. Ensure water temperature is within 40–46°C to activate yeast properly.
  2. Allow bread to cool fully on a wire rack for a crisper crust.
  3. Keep dough slightly sticky for ideal oven spring and open crumb.

Required Equipment

  • Stand mixer with dough hook
  • Mixing bowl
  • Dutch oven with lid
  • Parchment paper
  • Sharp knife
  • Wire cooling rack

Allergen Information

Always review every ingredient for potential allergens and consult a health professional if you’re unsure.
  • Contains wheat (gluten).
  • May contain traces of soy if using some flour brands.

Nutritional Information (per serving)

The provided details are for informational purposes and should not replace professional health advice.
  • Calories: 130
  • Fats: 0.3 g
  • Carbohydrates: 27 g
  • Proteins: 4 g