Easy dutch oven bread ready in just a few hours – no overnight rise needed.
My Dutch oven is a Le Creuset with the plastic knob, and I have not personally had a problem at this 460 degree F temperature. If you’re worried about the knob on your Le Creuset melting, you can replace it with one of their metal ones for relatively cheap! As always, please check the care instructions on your equipment.
If you like, you can use a piece of parchment paper (as shown in the video above) to make it easier to lift the loaf in and out of the Dutch oven.
You can use pretty much any size of Dutch oven (or French oven, as Le Creuset calls them) for this bread – anything in the neighborhood of a 5- or 6-quart size will work.
You may not need all of the flour for this recipe (or you may need a little more!) The consistency of your dough depends on the temperature and humidity of the room, the weight of ingredients, etc. So if your dough looks like it needs a little more flour maybe doesn’t need the full 2.5 cups, go with your instincts!
If your kitchen is chilly, you may need to let the bread rise longer than suggested.
If you love this recipe, try my Easy Crusty Asiago Bread next!