Breads · Tested at home
Artisan Dutch Oven Bread
Original recipe by Sonja Overhiser · A Couple Cooks
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.
A stand-mixer loaf using three flours and yogurt, baked first in a covered Dutch oven and then directly on the oven rack.
Prep3 hours 20 minutes
Cook40 minutes
Total4 hours
Makes10 slices
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Combine the flours, salt, and yeast in a stand-mixer bowl using the dough hook. Mix in the water and yogurt, then knead on low for 8 minutes.
- Transfer to a small bowl, cover, and leave warm until doubled, about 1½–2½ hours; the source uses an 80°F proofing oven.
- Heat the oven to 475°F with the Dutch oven inside. Prepare an 8-by-12-inch piece of parchment.
- On a lightly floured counter, dust and turn the dough flour-side down. Gently stretch a rectangle, fold the top and bottom thirds inward, rotate 90 degrees, and roll into a log. Tension the surface and pinch the seams without pressing out the gas.
- Move to the parchment and rest uncovered for 30 minutes. Make a shallow angled slash. Carefully lower the dough and parchment into the hot Dutch oven, cover, and bake 17 minutes.
- Reduce to 400°F, remove the loaf from the Dutch oven, and bake directly on the oven rack for 23 minutes. Cool on a rack at least 45 minutes.
Recipe Notes
Flour for the work surface and dough surface; amount not stated.
Parchment about 8 by 12 inches.
From Justin’s kitchen
Simple bread baking that turns out perfect every time I've made it.