Hi, there. Baking bread in a Dutch oven works best at a high temperature, around 425°F and 450°F. You might want to bump up the temperature slightly if the recipe calls for baking at a temperature lower than that. While the exact timing can vary based on your recipe, I usually bake the bread for about 25 to 30 minutes with the lid on, and then remove the lid for another 7 to 10 minutes until the top crust is fully browned. The best way to tell when a loaf is done baking is to test the internal temperature. Check out our blog post, Using a thermometer for yeast bread, for details. I hope this helps!

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