The BEST Dutch Oven Bread

There’s something incredibly satisfying about baking your own bread, and this Dutch Oven Bread recipe makes it both easy and rewarding. With minimal ingredients and effort, you can create a crusty, artisan-style loaf that’s perfect for sandwiches, toast, or enjoying with a pat of butter.

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Ingredients

This recipe yields one loaf of Dutch Oven Bread.

• Strong Bread Flour: 3 cups (360g)
• Salt: 1½ teaspoons
• Active Dry Yeast: ½ teaspoon
• Warm Water: 1½ cups (350ml) at about 110°F (43°C)
• Honey: 1 tablespoon
• Extra Flour: For dusting

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Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Cast iron Dutch oven with lid
• Parchment paper
• Clean kitchen towel

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Step-by-Step Instructions

1. Mix the Dough

• Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, salt, and active dry yeast until well combined.
• Add Wet Ingredients: In a separate container, mix the warm water and honey until the honey dissolves. Pour this mixture into the dry ingredients.
• Stir to Form Dough: Using a wooden spoon or spatula, stir until a shaggy dough forms. The dough will be sticky, which is normal.

2. First Rise

• Cover and Rest: Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and is bubbly on the surface.

3. Shape the Loaf

• Flour the Surface: Generously flour a work surface and your hands.
• Shape the Dough: Turn the dough out onto the floured surface and gently shape it into a round loaf by folding the edges into the center and turning it seam-side down.
• Prepare for Second Rise: Place the dough onto a piece of parchment paper, seam-side down. Cover with the kitchen towel and let it rest for about 1 to 2 hours, or until it has doubled in size.

4. Preheat the Oven

• Heat the Dutch Oven: About 30 minutes before baking, place your Dutch oven (with the lid) into the oven and preheat to 450°F (232°C).

5. Bake the Bread

• Transfer Dough: Carefully remove the preheated Dutch oven from the oven. Using the parchment paper, lift the dough and place it (along with the parchment) into the Dutch oven.
• Score the Top: Using a sharp knife or razor blade, make a shallow slash (about ½ inch deep) across the top of the dough to allow for expansion.
• Cover and Bake: Place the lid on the Dutch oven and return it to the oven. Bake covered for 30 minutes.
• Uncover and Continue Baking: Remove the lid and continue baking for an additional 15 to 20 minutes, or until the bread is golden brown and has an internal temperature of about 210°F (99°C).

6. Cool the Bread

• Remove from Oven: Carefully lift the bread out of the Dutch oven using the parchment paper and place it on a wire rack.
• Cool Completely: Allow the bread to cool completely before slicing to ensure the interior sets properly.

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Tips for Perfect Dutch Oven Bread

• Use Fresh Yeast: Ensure your yeast is fresh and active for proper fermentation.
• Proper Hydration: The dough will be sticky; resist the urge to add more flour, as high hydration is key to the bread’s texture.
• Long Fermentation: Allowing the dough to rise for 12 to 18 hours develops flavor and improves the crumb structure.
• Preheat the Dutch Oven: A hot Dutch oven creates steam, essential for a crispy crust.

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Variations

• Whole Wheat Version: Substitute up to half of the bread flour with whole wheat flour for a heartier loaf.
• Seeded Bread: Add a mixture of seeds (such as sesame, sunflower, or flax) to the dough for added texture and flavor.
• Herb-Infused Bread: Incorporate chopped fresh herbs like rosemary or thyme into the dough for an aromatic twist.

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Serving Suggestions

• With Soups and Stews: This crusty bread pairs perfectly with hearty dishes like beef and ale stew or broccoli and stilton soup.
• As Toast: Slice and toast, then top with butter, jam, or avocado for a delicious snack.
• Sandwiches: Use for making gourmet sandwiches with your favorite fillings.

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Storage

• Room Temperature: Store the cooled loaf in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days.
• Freezing: For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.

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Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. Instant yeast may lead to a slightly faster rise time.

Do I need to preheat the Dutch oven?

Preheating the Dutch oven is essential as it creates the steam necessary for a crispy crust and helps the bread rise properly.

Why is my dough so sticky?

High hydration doughs are typically sticky, which contributes to the bread’s open crumb and chewy texture. Flour your hands and work surface to manage the stickiness.

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Conclusion

Baking Dutch Oven Bread at home is a straightforward process that yields impressive results. With its crispy crust and soft interior, this bread is sure to become a staple in your baking repertoire. Give it a try, and enjoy the satisfaction of homemade artisan bread.

For more delicious recipes and baking tips, don’t forget to share this recipe and subscribe to our blog!

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