Dutch Oven Bread Bowl

Inspired by Dutch Oven Bread by Le Creuset

Bread bowl filled with soup

I came across this recipe for a loaf of bread with a super crispy crust and decided to make it into a great bread bowl recipe. Enjoy!


Recipe scale
1x (2 servings)
Ingredient system
Ingredient unit types


  • 2 cups bread flour
  • ¾ cup water
  • ½ teaspoon active dry yeast
  • ½ tablespoon and ⅛ teaspoon of table salt, divided
  • ½ tablespoon canola oil


Make the dough
  1. Get a mixing bowl for the dough.
  2. Add 2 cups bread flour to mixing bowl.
  3. Add ¾ cup water to mixing bowl.
  4. Add ½ teaspoon active dry yeast to mixing bowl.
  5. Add ½ tablespoon table salt to mixing bowl.
  6. Knead the dough for 5–10 minutes.
Rise the dough
  1. Cover the mixing bowl with plastic wrap.
  2. Let rise.
Let dough stand
  1. Knead the dough briefly.
  2. Shape dough roughly into a ball.
  3. Cover dough with a towel.
  4. Let dough stand for 10 minutes.
Second rise
  1. Shape the dough into a tight ball.
  2. Line a Dutch oven with parchment paper.
  3. Put the dough in the center of the pot.
  4. Put the lid on the pot.
  5. Let dough rise again.
Preheat oven
  • Preheat the oven to 450°F.
  1. Rub ½ tablespoon canola oil over the surface of the dough.
  2. Score the bread.
  3. Sprinkle the dough with ⅛ teaspoon table salt.
  4. Put the lid on the Dutch oven.
  5. Place Dutch oven in the oven.
  6. Bake for 30–60 minutes.
Finish browning the bread
  1. Remove the lid to the Dutch oven.
  2. Reduce the oven temperature to 375°F.
  3. Bake the bread until nicely browned and cooked through.
Let cool
  • Let the bread rest on a wire rack for about 30 minutes.


Recipe scale
1x (2 servings)
Ingredient system
Ingredient unit types
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