Crusty Dutch Oven Bread | Crusty & Delicious Homemade Bread Recipe | Easy & Fun Way to Make Bread!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds flavor and complexity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

Prepare the dough the night before by mixing 1 teaspoon of yeast, 1 and 1/4 cups of water, 2 and 1/2 cups of flour, and 1 and 1/2 teaspoons of salt in a bowl.

Let the dough rise overnight until it has big air pockets.

Sprinkle flour over the top of the dough in the bowl and tease it away from the sides.

Transfer the dough onto a piece of parchment paper sprinkled with flour.

Stretch and fold the dough into the middle multiple times to create tension, then flip it over and tuck the edges under.

Sprinkle flour on top of the dough for a better appearance after baking.

Score the dough with a lame to create a pumpkin design.

Preheat the oven to 425°F with the Dutch oven inside.

Remove the lid from the heated Dutch oven, place the dough on the parchment paper inside, and cover it back up.

Bake for 30 minutes with the lid on, then 15 minutes with the lid off to achieve a golden brown color.

For a second loaf, heat 1 and 1/2 cups of water to about 110°F and add 2 and 1/4 teaspoons of fast-rising yeast to bloom for 5 minutes.

Mix 3 cups of flour and 1 and 1/2 teaspoons of salt in a bowl.

Combine the bloomed yeast with the flour mixture to form a shaggy dough.

Spray the bowl and top of the dough with avocado oil, cover with a towel, and let it rise while the first loaf bakes.

After 30 minutes, remove the lid from the Dutch oven and bake the first loaf for an additional 15 minutes until golden brown.

Transfer the baked loaf to a cooling rack and keep the Dutch oven warm in the oven.

For the next loaf, repeat the process of sprinkling flour, pulling the dough back on itself, and flipping it over to create tension.

Score the dough again with a lame for a pumpkin look.

Place the prepared loaf into the heated Dutch oven and cover it to bake for 30 minutes.

For another loaf, repeat the process with 1 and 1/2 cups of water at 110°F, add 2 and 1/4 teaspoons of yeast and 1 teaspoon of sugar to bloom.

Cooking Techniques

Equipment Needed

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