Dutch Oven Bread
A simple yet rewarding recipe for creating artisanal bread with a crispy crust and soft, airy crumb using a Dutch oven.
Equipment
- Dutch Oven
- Mixing Bowls:
- Measuring Cups
- Measuring Spoons
Ingredients
- 6 cups bread flour
- 3 cups lukewarm water
- 1 Tbsp dry active yeast
- 1.5 Tbsp finely ground salt
- 1 Tbsp honey or sugar
Instructions
- In a small bowl, combine yeast, lukewarm water, and honey. Let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine bread flour and salt. Create a well in the center.
- Pour the activated yeast mixture into the well and mix until no visible flour remains.
- Cover the bowl with a cloth and let it proof in a warm place for 2 hours.
- On a floured surface, stretch and fold the dough eight times, rotating for even folding. Let it proof for another hour.
- Preheat the oven to 220°C (430°F) with the Dutch oven inside.
- Shape the dough into a tight ball and place it in a floured banneton or oiled bowl.
- Once preheated, transfer the dough into the Dutch oven and score the top with a sharp knife.
- Cover and bake for 40 minutes, then uncover and bake for an additional 10-15 minutes until golden brown.
- Let the bread cool in the Dutch oven for 15 minutes before transferring to a cutting board to cool completely.
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Notes
Store bread at room temperature for up to 3-4 days. For longer storage, freeze wrapped slices for up to 3 months.