This post may include affiliate links; for details, see our disclosure policy.

Want to bake artisan bread in a dutch oven? Here’s an easy Dutch oven bread with a crispy crust and tender inside: perfect for sandwiches.

Dutch oven bread
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Are you looking for an artisan bread recipe that’s easy to make and has that perfect crusty bread texture? Meet our Dutch oven bread recipe! It’s got a beautiful crust and artisan bread appearance, but it takes only about 30 minutes of active time. It’s baked in a Dutch oven to get that crispy crunchy exterior. And the flavor? It’s got a very light tang from some Greek yogurt, and it’s the perfect texture for making sandwiches. I like to call it “cheater’s sourdough” because it’s way less work than sourdough and just as delicious. Because Alex and I are so enthusiastic about the merits of home bread baking, we’ve made a video tutorial too. Bring on the bread!

Related: 12 Easy Dutch Oven Recipes

Video tutorial: Dutch oven bread

This Dutch oven bread is very easy to make: the only tricky part is shaping the dough into a beautiful loaf shape. Because it’s difficult to describe in words, we’ve created a video tutorial to walk you through it! Here I am in our kitchen showing you how to make it!

Subscribe to A Couple Cooks TV (YouTube) for our weekly cooking videos!

Dutch oven bread ingredients

To make the best Dutch oven bread, you’ll need a handful of very specific ingredients. To ensure you get perfect results every time, it’s crucial that you follow the recipe exactly as written. For this Dutch oven bread recipe, you’ll need:

  • All-purpose flour
  • Bread flour
  • Whole wheat flour
  • Kosher salt
  • Instant or active dry yeast
  • Purified water
  • Greek yogurt

Note that we’ve successfully made bread in a Dutch oven using plain coconut yogurt as well, so it’s possible to make this bread vegan if desired.

Greek yogurt bread recipe

How to make artisan Dutch oven bread

Now, Alex is the bread baking master in our household, and he’s created this simple method for people (like me!) who might not be up for the labor of sourdough. As I mentioned, I like to call it “cheater’s sourdough” because it’s way less work than sourdough and just as delicious. It takes very little hands on time: most of the time in the recipe is waiting for the bread to proof and bake. For this recipe, you’ll need a stand mixer and a Dutch oven. Here are the basic steps for baking bread in a Dutch oven.

  • Mix the dough (10 minutes). Our recipe uses three types of flours to get that perfect artisan bread flavor and texture, and it’s a Greek yogurt bread recipe to bring a slight tang. You’ll use a stand mixer to knead the dough since it’s too sticky to knead by hand.
  • Proof the dough (about 1.5 hours). Allow the dough to double in size in a warm place. We typically use our oven proof setting, and cover our bread in reusable plastic bag.
  • Shape the dough (5 minutes). Shape the dough into a loaf shape. It’s easiest to watch the video above for this part!
  • Proof the dough again (30 minutes). Allow the dough to rest again, this time at room temperature. Start preheating the oven with the Dutch oven inside.
  • Bake the dough (40 minutes). Place your bread directly into the Dutch oven, and bake for 17 minutes. Then remove it, reduce the oven temp, and bake for another 23 minutes.

That’s it! You’ll find this bread tastes AMAZING, and has the perfect crispy crust and soft interior. It’s definitely a favorite in our family. And we love that the texture is just perfect for sandwiches. Are you ready for baking bread in a Dutch oven? Head to our recipe below.

Related: Raspberry Braided Bread Recipe

Holding pan with hot pads

Can I add seeds or grains to Dutch oven bread?

We haven’t tried adding grains or seeds to either the top of this Dutch oven bread or mixed into the dough itself. If you’re craving a seedy bread, we recommend making our No Knead Artisan Multigrain Bread. It’s also very easy to make and tastes amazing!

Can I freeze no knead bread?

Yes, this no knead artisan bread freezes incredibly well. You can either freeze the entire loaf, or pre-slice the loaf and freeze it that way (this method works well if you plan on using it for sandwiches over a period of time). Just note that you’ll need to freeze this bread in a freezer bag, otherwise it may get freezer burn or dry out once frozen.

dutch oven bread Loaf on cutting board

Our recommended Dutch oven

If you’re interested in trying artisan Dutch oven bread, we assume you already have a Dutch oven! But if you’re looking for a Dutch oven or an upgrade, here are the Dutch ovens that we use and recommend:

Baking bread Dutch oven

Required tools

Making Dutch oven bread requires just a few more tools outside of a Dutch oven! We’ve linked to the exact tools that we used in the video, but you can use whatever suits you!

  1. Large dutch oven
  2. Stand mixer for kneading (or this less expensive version)
  3. Plastic bag for proofing (reuse it every time you make bread)
  4. Kitchen scale for measuring
  5. Parchment paper
  6. Bench scraper for shaping the dough
  7. Lame or sharp knife for scoring the bread
  8. Oven gloves for easily removing the bread from the oven (optional)

We hope you’ll try out our method for how to bake bread in a Dutch oven: let us know if you try it and what you think! Let us know @acouplecooks or in the comments below. And one last thing: this bread is perfect slathered with butter and a bit of Homemade Strawberry Jam (just a tip!).

How to bake bread in a Dutch oven

Looking for more Dutch oven recipes?

If you love baking bread in a Dutch oven, here are a few more recipes you’ll enjoy:

Related: Looking for a quick bread? Healthy Banana Bread

This recipe is…

This artisan Dutch oven bread is vegetarian and has a vegan, dairy-free and plant-based variation (see below).

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dutch oven bread | Artisan bread Dutch oven

Artisan Dutch Oven Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

  • Author: Sonja
  • Prep Time: 3 hours 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours
  • Yield: 10 slices 1x


Want to bake artisan bread in a dutch oven? Here’s an easy Dutch oven bread with a crispy crust and tender inside: perfect for sandwiches.


  • 200 grams all purpose flour (1 ⅓ cups)
  • 200 grams bread flour (1 ⅓ cups)
  • 80 grams whole wheat flour (½ cup)
  • 11 grams kosher salt (½ tablespoon)
  • 6 grams instant or active dry yeast (2 teaspoons)
  • 325 grams purified water, room temperature (1 ⅓ cups)
  • 50 grams Greek yogurt (¼ cup) or substitute plain vegan yogurt*


  1. Mix the dough: In the bowl of a stand mixer with a dough hook, combine the flours, kosher salt, and yeast. Stir lightly with the dough hook to combine. Add the water and Greek yogurt and stir again until just combined. (Note: You need a stand mixer for this recipe as kneading by hand would be too sticky.)
  2. Proof the dough: Place bowl and dough hook on stand mixer and knead for 8 minutes on low speed. After mixing, transfer the dough to a small bowl. Cover and allow to rise in a warm place (we use an 80° proofing oven) until doubled in size — 1.5 to 2.5 hours.
  3. Preheat the Dutch oven: When the dough has risen, place a Dutch oven in the oven and preheat to 475°F. Prepare a piece of parchment paper about 8 inches wide by 12 inches long.
  4. Shape the dough (watch the video instructions!): Scrape the dough onto a lightly floured counter; the dough should be formed into a gently rounded shape. Rub just enough flour onto the top of the dough so that it isn’t tacky. Use the bench scraper to flip the dough so that the floured side is down. Gently stretch the dough into a rectangle. Moving quickly, fold the top third of the dough down, and the bottom third up to create a packet. Rotate the dough 90 degrees and gently roll it into a log shape. Be careful to not press the dough or deflate it. Use your hands to gently pull the dough tight and pinch off the seams at the end of the dough. Carefully transfer the dough to the parchment paper and allow to rest uncovered for 30 minutes.
  5. Bake the bread: After the dough has rested, use a lame or sharp knife to cut a shallow slit at angle across the top of the dough. As quickly as possible, using a hot pad remove the lid from the Dutch oven and carefully place the parchment paper with dough into the Dutch oven. Cover it and set the timer for 17 minutes.
  6. Reduce the oven temp and continue baking: After 17 minutes, reduce the oven temperature to 400°F. With a hot pad remove the Dutch oven, carefully take out the bread. and set the bread directly onto the oven rack. Bake for an additional 23 minutes.
  7. Cool the bread: Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze it wrapped in foil in a plastic bag for several months.


*This Dutch oven bread has been successfully tested using plain coconut yogurt as a vegan variation.

  • Category: Bread
  • Method: Baked
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Kate Stirling says:

    I’ve made several of your recipes and love them! I’d like to try this bread but am wondering if you think my food processor would work in place of the mixer? My mixer is a small, light weight hand held one – and I’m not typically a baker at all so don’t want to invest in a big mixer. Thanks for the advice abd great recipes!

    1. Alex Overhiser says:

      Hi! It should work but don’t process too long. Maybe 3 bursts of 20 seconds each until fully incorporated.

  2. Peggy Hyde says:

    I am trying your bread recipe and am measuring my flour by volume (in cups). I thought I would double check, using the amount listed in grams, and the results are very different. The end result is more than a cup more flour, if I use the grams figures. Which should I use? That’s a lot of difference in flour! I know that everyone measures differently.
    Thank you very much for this recipe! And any help you can offer.

    1. Alex Overhiser says:

      Hi! We usually only the grams figures as volume measures are inconsistent! It should be a pretty sticky dough.

  3. Karen Price says:

    I don’t own a stand mixer. I do own a 14 cup food processor that came with a dough blade. I’ve never used it because I’ve never made bread. Would this work in place of a stand mixer?

    1. Alex Overhiser says:

      Yes, that will work! I’m not sure on the timing though — probably just a 15-20 seconds but you could reference other bread recipes.

  4. Eileen says:

    Delicious and easy to make. Will make again and again. Serving with your curried butternut squash soup tonight with a napa cabbage slaw salad.

    1. Alex Overhiser says:

      So glad to hear this! Thanks for making :)

  5. karen covington says:

    forgot: I got a beautiful rise during the proofing stage!!!! Just the rest was a disaster…lol

  6. karen covington says:

    Hello!! Second time making this delicious bread!! Having said that I think the measurements might be off. My dough (both times) is so wet and stringy that taking it from proof to counter to rolling it into shape is a mess. I’m using your exact measurements using my kitchen scale but when I watch your video it is clear yours has more flour during mixing as it isn’t completely stuck to the paddle. Can you double check your measurements to what is listed in the recipe. Thank you!!!!!!

    1. Alex Overhiser says:

      Hi! You can definitely add a little flour if you need to. The measurements are correct, but I wonder if the brand of flour is different? We generally use King Arthur for all-purpose and bread flours. I’d try increasing the amount of bread flour just a bit if it’s consistently too wet.

      1. karen covington says:

        Thank you…I use King Arthur as well. I will try adding more flour next time or maybe try the sourdough!!

  7. Katie says:

    This was super easy & worked out well! Dough was pretty sticky to knead as I don’t have a stand mixer, but bread still turned out fine! Thanks y’all :)

  8. Michelle Poulos says:

    Can I use discard in place of yogurt? I seem to have a lot of it.

    1. Alex Overhiser says:


  9. Nancy Kahm says:

    Can I use sour cream instead of yogurt?

    1. Alex Overhiser says:

      Yes, that will work!

      1. Gisela Buchhamer says:

        Do I have to use the yogurt or can i do it without?

  10. Sam says:

    I’d love to try this recipe, however: Can you finish baking the bread by taking off the lid without removing the loaf from the Dutch oven? I just acquired a Dutch oven and I’ve seen a lot of other recipes that have you simply remove the lid after so many minutes of baking. Thanks.

    1. Alex Overhiser says:


      You can do this, but you’ll end up with a very browned bottom to the bread. We prefer removing it.

  11. Kelly says:

    Hi there! Thanks for the recipe. If I don’t have a stand mixer, do you think I could mix the dough in my food processor? Has anyone tried this?

  12. Jodie says:

    I’ve made this recipe a few times and love it! I don’t happen to have yogurt at the moment, any suggestions for substitutions?

    1. Alex Overhiser says:

      You can just omit the yogurt and still get good results. You could add an additional tablespoon of water, but it shouldn’t make too much difference.

  13. Carmen says:

    That is my new go to! It worked great, such a lovely crust and soft center. I will definitely be doing that again. Used my oval Le Cruset pan and it worked great.

  14. Mike says:

    Amazing, amazing, amazing.

    I’ve just started my bread baking adventures and kicked it off with this recipe. While I’ve acquired everything needed to cook any kind of bread, I’m stuck on this one and don’t feel the need yet to expand. So easy compared to the other breads I’ve researched, your instructions and the video was absolutely perfect. In fact, this is the first recipe I’ve found online for anything that I didn’t have questions about during the process. You did an admiral job of covering all the bases. Thank you.

    Looking forward to getting my dough out of the proofer, and just wanted to drop you a quick thank you note.

    Keep sharing the love!!


    1. Alex Overhiser says:

      Awesome! So glad your loving the recipe :)

  15. Michelle Saraiya says:

    Do I have to use the dry yeast? Can I use some of my starter instead? And how much?

  16. Diana M. says:

    My love for baking started when I created a sourdough started and I do love baking sourdough breads, but I needed a break and try something new. I haven’t had the best of luck with baking breads in my dutch oven, because the bottoms would turn out too dark.
    I found this recipe for Artisan Dutch Oven Bread and I had to give it a try. This is where I want to thank you. The recipe was easy to follow and everything came together nicely. After I took out the loaf after the 17 minutes I was surprised how beautiful the loaf looked already. It’s sitting in the oven now for the 23 minute timer getting nice and tanned. Again thank you and keep up the great work.

    1. Alex Overhiser says:

      So glad you’re enjoying it! We have another version coming out soon, so be on the lookout!

  17. Zoe says:

    Made this last night and it came out PERFECT! My first thought when I took a bite was “is there any way I can double it so I can make a larger loaf next time?” So simple if you follow the video, will definitely be trying more of your bread recipes!

    1. Alex Overhiser says:

      So glad you loved it! I should do a larger version… :)

  18. Janette says:

    Didn’t turn out as good as yours

    1. Alex Overhiser says:

      The shaping does take some practice. Thanks for trying!

  19. Greg says:

    New to baking, I’ve had very limited success with the few other bread recipes I’ve tried. Made this one this evening, it is outstanding!! Super easy to make if you flow the detailed directions. You are correct it’s reminiscent of sourdough! Thank you!

    1. Alex Overhiser says:

      So glad it worked for you!

  20. Anonymous says:

    Easy to make and tastes great. If it came out too sticky you might have misread the recipe. Keep trying!

  21. Mark says:

    Have to thank you for this – I’m a beginner, but followed the recipe exactly, weighed ingredients, and it turned out as beautiful as yours, slices well, tastes great. Echoing everybody else’s good reviews.

    1. Alex Overhiser says:

      So glad to hear this!

  22. Alice says:

    I have made this bread 3 times. It has baked wonderfully each time. Thank you for a great recipe!

  23. Anonymous says:

    Measured with a scale

    1. Alex Overhiser says:

      That’s weird! What brand of bread flour are you using?

      1. Anonymous says:

        What brand do you recommend?? For the other flours as well.

        1. Alex Overhiser says:

          I usually use King Arthur brand for all flours. I’ve always had good results!

  24. Rich says:

    I had the same problem as Tom. Dough was extremely sticky and hard to handle. Had trouble folding it over on itself and keeping it from not flattening out during the last 30 minute proof. Almost tossed it but I figured I’ve come this far. Tasted great!!! But, would have liked a taller bread. What did I do wrong???

    1. Alex Overhiser says:

      Did you use a scale or measure with measuring cups? It probably just needs a bit more flour.

  25. tom says:

    Today I made the first attempt. Full disclosure; I used less than half the amount of salt the recipe called for (my wife hates salty food. I always say she can taste three grains of salt in an Olympic sized pool) but all the other ingredients were measured out. The dough was VERY sticky and that was my first clue. It didn’t clean off the sides of the mixing bowl like the video showed. It lost all shape after the proofing and had all the structure of a cow pie. I managed to bake it and it looks okay, but the result isn’t as tall as I had hoped. Next time I will start with a lot less water and add a few drops as needed.

  26. Rachel says:

    I just made this and its not as golden brown as yours is. What am I doing wrong? I dusted with flour like in the video and made the cut on the top. Help.

    1. Alex says:

      Hi! Just try an extra minute or two in oven the next time!

  27. Dave says:

    I just made this bread, the bread is perfect, nice crust, chewy fully cooked inside. Great taste!
    The instructions are spot on, this is very easy to make.

    Thank you,


  28. Kerry says:

    I have tried so many bread recipes and none of them turned out as beautifully as this loaf did. I weighed vs measuring (dry and wet). So impressed. No more endless searching for the perfect bread dough. Thank you!

    1. Alex says:

      So glad you enjoyed it!!!

  29. Nathaniel C says:

    Love this recipe! A great alternative to the sourdough when we’re more pressed for time.
    Have you experimented with adding seeds or grains to your breads either in the dough or on top? Any recommendations for doing it effectively?

  30. John Hogan says:

    Sonja & Alex, I’ve followed you for some time and this is the first recipe that I’ve had an opportunity to prepare. This bread is amazing! Just out of the oven and cooled just long enough to taste. Scumptious! My partner and I had a cheese plate and a nice Martin Ray Pinot and a slice of this was our desert.

    1. Alex says:

      That sounds like my perfect meal! So glad you enjoyed it :)

  31. Sandra Lea says:

    I just purchased a Lodge dutch oven and the instructions say to never heat an empty dutch oven.

    1. Alex says:


      We’ve never had an issue with our Lodge dutch oven, but I believe they instruct that so that the enamel doesn’t have a risk of cracking. I think it would be more dangerous to place it cold in an hot oven but I’m not sure!

      1. David says:

        HI Alex, to follow up: I have the exact Lodge DO in that color. But after a few rounds of baking bread like this, the exterior has all sorts of dark brown stains. No cracking, but it honestly looks like the enamel is… cooked. I see you have some wear on your DO too, have you had this same experience? No cleaning method I’ve tried has been able to restore the exterior to its prior glory and shine. Any tips?

        1. Alex Overhiser says:

          Hi! We keep this dutch oven just for baking so it has a pretty good patina. With our other dutch oven, I scrub it with bon ami immediately after use so it doesn’t get baked on.

See More Comments