The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Dutch Oven and Dough Size

logan24's picture

Dutch Oven and Dough Size

How much if any does the dough size change bake time in a Dutch oven?

I see bake times and temps ranging from total of 40 min to 60 min.

What is a good bake temp/time?



Davey1's picture

It's done when it's done - only you can tell. The size of the dough makes it however long. Enjoy! 

tpassin's picture

Dutch Oven or not, larger balls of dough will take longer for the heat to get to the inside and cook it. This usually implies a lower temperature, otherwise the crust can overcook before the inside is ready.

I don't bake in a DO often enough to have a good recommendation, but I see 20 minutes lid on/ 20 minutes lid off in DO recipes fairly frequently.  I would think that 60 minutes would be way too long for most loaves unless the temperature was very low.


Mona_Peterson's picture

Dough size does affect bake time in a Dutch oven, with bigger loaves needing a few extra minutes. But the recipe's temperature and internal temp (around 190°F) are more important. A good starting point is 450°F for 20 minutes with the lid on, then 400°F for 15-20 minutes with it off. Adjust based on your recipe and use a thermometer for perfect bread!