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Dutch Oven Bread Recipe

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4.2 from 48 reviews

  • Author: admin
  • Total Time: 2 hours 55 minutes
  • Yield: 1 loaf (approximately 1 kg) 1x

Description

This Dutch Oven Bread recipe yields a rustic, crusty loaf with a tender crumb, perfect for home baking enthusiasts. Made with simple ingredients like bread flour, yeast, and honey, it uses the Dutch oven to create steam inside the oven, mimicking professional bread ovens and resulting in a beautiful golden crust. The process includes mixing, kneading, rising, and baking the dough in a preheated cast iron Dutch oven for the ideal texture and flavor.

Ingredients

Scale

Dry Ingredients

  • 500 g strong bread flour
  • 1½ teaspoons salt
  • 1 teaspoon active dried yeast

Wet Ingredients

  • 350 ml warm water
  • 1 tablespoon honey

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the bread flour, salt, and active dried yeast ensuring even distribution.
  2. Prepare Wet Ingredients: In a measuring jug, combine warm water and honey, stirring until the honey fully dissolves.
  3. Mix Dough: Make a well in the center of the dry ingredients and pour in the water-honey mixture. Mix until a shaggy dough forms using a wooden spoon or your hands.
  4. Knead the Dough: Transfer the dough to a floured surface and knead vigorously for 10 minutes until it becomes smooth and elastic, developing the gluten structure needed for good bread texture.
  5. First Rise: Place the kneaded dough in a clean, greased bowl. Cover with a damp cloth and let it rise at room temperature for 1 hour, or until the dough has doubled in size.
  6. Preheat Oven & Dutch Oven: Preheat your oven to 200ºC (400ºF). Place an empty cast iron Dutch oven with its lid inside the oven to heat up thoroughly.
  7. Shape the Dough: Once the dough has risen, gently punch it down to release the gas. Shape it into a round ball and place it seam side down on a piece of baking paper.
  8. Prepare for Baking: Carefully lift the dough with the baking paper and transfer it into the preheated Dutch oven. Cover the Dutch oven with its lid to trap steam during baking.
  9. Bake Covered: Bake the dough for 25 minutes with the lid on to help create steam and a crispy crust.
  10. Bake Uncovered: Remove the lid from the Dutch oven and bake for an additional 10 to 15 minutes until the crust turns golden brown and crisp.
  11. Cool & Serve: Remove the bread from the Dutch oven and cool it on a wire rack before slicing to allow the crumb to set and enhance flavor.

Notes

  • Using a cast iron Dutch oven helps replicate the steam environment necessary for a crispy crust.
  • Make sure the water is warm, not hot, to properly activate the yeast.
  • Kneading the dough well improves gluten development for better texture.
  • Allow the bread to cool completely before slicing to avoid a gummy texture inside.
  • You can store leftover bread wrapped in a cloth or bread bag to retain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: European

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Find it online: https://ascookasyoucan.com/dutch-oven-bread-recipe/