Best 3 Crusty Dutch Oven Bread Recipes
From beginner to expert bakers, the quest for a perfect loaf of crusty dutch oven bread is an exciting journey of discovery and creativity. The transformative power of a closed pot environment elevates this baking technique to culinary art, creating an irresistible crust and a symphony of flavors that dance on the palate. Immerse yourself in this step-by-step guide as we navigate the nuances of choosing the right flour, achieving optimal hydration, and unleashing the magic of fermentation. Get ready to unlock the secrets of crusty dutch oven bread, and let your kitchen be filled with the tantalizing aroma of freshly baked perfection, transporting you to a world where taste and texture reign supreme.
Check out the recipes below so you can choose the best recipe for yourself!
CRUSTY DUTCH OVEN BREAD
An incredibly easy, crusty white bread cooked inside a Dutch oven.
Provided by Stacey
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 12
Number Of Ingredients 4
Steps:
- Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
- Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
- Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
- Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
- Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
- Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
- Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.1 g, Fat 0.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 389.4 mg, Sugar 0.1 g
EASY NO KNEAD DUTCH OVEN CRUSTY BREAD
This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I've never gotten with home bread baking before, the results are wonderful -believe it or not!
Provided by Antifreesz
Categories Yeast Breads
Time P1DT50m
Yield 1 half pound loaf
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
- The dough will be shaggy and sticky.
- Cover bowl with plastic wrap.
- Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
- The dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it.
- Sprinkle it with a little more flour and fold it over on itself once or twice.
- Cover loosely with plastic wrap and let it rest for about 15 minutes.
- Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
- Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
- Cover with another towel and let rise for about 1 to 2 hours.
- When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
- At least 20 minutes before the dough is ready, heat oven to 475 degrees.
- Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
- When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
- The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
- Cover and bake for 30 minutes.
- Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
- Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
THE BEST CRUSTY BREAD (DUTCH OVEN)
The next time you want warm crusty bread, give this recipe a try. The outside is crisp while the inside stays firm and moist. To get the true crust effect, start the dough the night before. The aroma of the fresh bread baking in the Dutch oven will make the house smell wonderful. When you open the Dutch oven, there's the perfect...
Provided by Pat DiMercurio
Categories Other Breads
Time 55m
Number Of Ingredients 4
Steps:
- 1. Whisk flour, yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl.
- 2. Add the water and stir with a wooden spoon until the dough is mixed well.
- 3. The dough will be quite sticky and shaggy looking, but that's OK.
- 4. Cover the bowl and set aside for 12-18 hours (up to 24 overnight is fine).
- 5. Preheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes.
- 6. Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.)
- 7. With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so the dough doesn't stick. Let the dough just sit there until your pot is preheated.
- 8. Take the hot pot from the oven and gently place the dough into the pot.
- 9. Cover with the lid and return to the oven and bake for 30 minutes.
- 10. Remove the lid at that time and return the pot to the oven for another 10-15 minutes.
- 11. Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.
Tips:
- Use the right flour: Bread flour is the best choice for Dutch oven bread because it has a high protein content, which gives the bread a chewy texture. If you don't have bread flour, you can use all-purpose flour, but your bread may be a little less chewy.
- Water temperature is important: The ideal water temperature for yeast is between 105 and 115 degrees Fahrenheit. If the water is too hot, it will kill the yeast; if it's too cold, the yeast won't activate. You can use a thermometer to measure the water temperature, or you can just feel it with your finger. It should feel warm, but not hot.
- Knead the dough properly: Kneading the dough develops the gluten, which gives the bread its structure. Knead the dough for at least 5 minutes, or until it is smooth and elastic. You can knead the dough by hand or with a stand mixer.
- Let the dough rise in a warm place: The dough needs to rise in a warm place in order to double in size. You can place the dough in a warm oven, or you can just leave it in a warm spot in your kitchen. The dough should rise for about 1 hour, or until it has doubled in size.
- Preheat the Dutch oven: Before you bake the bread, you need to preheat the Dutch oven. This will help the bread to bake evenly. Preheat the Dutch oven to 450 degrees Fahrenheit for at least 30 minutes.
- Score the dough: Scoring the dough is a way of creating a decorative pattern on the top of the bread. It also helps the bread to rise evenly. You can score the dough with a sharp knife or a razor blade.
- Bake the bread: Place the dough in the preheated Dutch oven and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown.
Conclusion:
Dutch oven bread is a delicious and easy-to-make bread that is perfect for any occasion. With the right ingredients and a little bit of patience, you can make a delicious loaf of Dutch oven bread that will impress your friends and family. So what are you waiting for? Get started today!
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