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Easy dutch oven bread ready in just a few hours – no overnight rise needed.


  • Prep Time: 15 minutes
  • Inactive Time: 1 hour 30 minutes
  • Cook Time: 45 mins
  • Total Time: 2 hours 30 minutes


  • 2 ¼ teaspoons active dry yeast (9 grams)
  • 1 teaspoon sugar (4 grams) (use honey if you prefer)
  • 1 ¼ cups warm water (300 grams)
  • 1 ¼ teaspoons (8 grams) kosher salt
  • 2 ½ to 3 ½ cups All-Purpose Flour (400 grams) plus extra for dusting  (see recipe notes)


  1. Combine yeastsugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook).
  2. Let the yeast proof for about 5 minutes, until the mixture is foamy.
  3. Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients are incorporated. For best results, mix until no dry bits of flour remain. Note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don’t worry – it will become more smooth and elastic as we go!
  4. Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.

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