Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but you should reduce the rise time slightly as instant yeast works faster. You can also skip the activation step where the yeast sits in warm water.

Why is my dough too sticky to handle?

A slightly sticky dough is normal and actually helps create a light and airy crumb. However, if it's unmanageable, sprinkle a small amount of flour on your hands and work surface to help.

Do I need a Dutch oven to bake this bread?

No, while a Dutch oven helps create a crusty exterior due to its steam-trapping design, you can also bake the bread on a sheet pan. Just bake it uncovered and extend the bake time slightly.

Rustic French Bread (Dutch Oven)

Name: Rustic French Bread (Dutch Oven)
Prep time: 3 h 30 min
Cook time: 40 min
Total time: 4 h 10 min
Cuisine: French
Ingredients: 3 ¼ cups all-purpose flour; 1 teaspoon sugar; 1 teaspoon salt; 1 ½ teaspoons active dry yeast; 1 ¼ cups warm water (105–115°F)

Description

This Rustic French Bread (Dutch Oven) is a foolproof way to enjoy bakery-style bread at home. With just five ingredients, it’s perfect for beginners who want a warm, crusty loaf without the stress. It’s a healthy, preservative-free staple that works with any meal.

Ingredients

Scale

3 ¼ cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 ½ teaspoons active dry yeast
1 ¼ cups warm water (105–115°F)

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Instructions

Activate the yeast: In a large mixing bowl or stand mixer, combine warm water, sugar, and yeast. Let it sit for about five minutes until foamy to ensure the yeast is activated.
Mix the dough: Add half of the flour and all the salt to the yeast mixture. Using a dough hook or mixing by hand, stir the mixture until just combined. Slowly incorporate the remaining flour and mix until a shaggy dough forms. The dough should be sticky but hold together.
First rise: Transfer the dough to a lightly floured bowl. Cover it with a clean towel and let it rise in a warm place for 2 hours, or until it has doubled in size.
Shape the dough: Turn the dough out onto a floured surface and gently shape it into a round loaf by folding the edges under. Let it rest, covered with a large bowl or towel, for another 30 minutes.
Preheat the oven and Dutch oven: Set your oven to 425°F. If using a Dutch oven, place it inside the oven with the lid on for at least 20 minutes to preheat.
Score and transfer: Use a sharp knife to score the top of the loaf with an “X” or star pattern. Carefully place the dough onto a piece of parchment paper and lower it into the hot Dutch oven.
Bake the bread: Cover the Dutch oven and bake for 30 minutes. Remove the lid and continue baking for another 10 minutes until the top is golden and crusty. If using a baking sheet, bake uncovered for 35 minutes total.
Cool and store: Remove the bread and place it on a cooling rack. Let it cool completely before slicing to preserve the texture. Store at room temperature in a sealed container for up to five days.

Notes

If using bread flour, the loaf may have a slightly chewier texture.
For a softer crust, wrap the warm loaf in a kitchen towel as it cools.
To freeze, wrap tightly in plastic wrap and store in a freezer bag for up to six months.

Prep Time: 3 hours 30 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice (about 75g)
Calories: 180
Sugar: 1g
Sodium: 290mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg