Saf instant logo

Dutch oven bread

Share this article:

Preparation time

30 minutes

Cooking time

40 minutes

Resting time



1 x 600g loaf





Product used


– 500g flour

– 4g of 11g sachet Saf-instant® Baker’s dry yeast

– 32cl water

– 9g salt


– mixing bowl

– Dutch oven or any oven

-proof casserole with a lid

– oven


1. Pour the flour into a mixing bowl with the salt and Saf-instant® yeast. Gradually add the water whilst mixing well and ensuring that the dough becomes soft but never liquid.

2. Cover the mixing bowl and leave to rise for 1½ to 2 hours at room temperature. The dough should double in size.

3. Knock back and remove the dough from the mixing bowl. Shape into a ball.

4. Place a sheet of parchment paper at the bottom of the Dutch oven or casserole then add the ball of dough. Leave to rest for a further 45 minutes, ideally in the oven at 30°C. The dough should double in size again.

5. Dust the dough with flour, if desired, and score the top with a knife. Place the lid on the Dutch oven.

6. Place in a cold oven and bake at 240°C (thermostat 8) for 40 minutes. Once cooked, immediately remove the bread from the casserole to cool.


You can also vary the type of flour used for the dough, mixing 3 or 4 different varieties, or use only one. You can also flavour the bread with a browned onion, 150g of bacon pieces, 80-100g of cheese or 30g or walnut kernels.