by Anna Theoktisto
A cast-iron dutch oven is the perfect vessel for baking bread at home.
Remember the bread machine craze of the 1990s?
That little “modern marvel” did all the work for you, yielding predictable, symmetrical loaves. And while the bread was always good, I believe that the true romance of baking comes from getting your hands dirty.
That’s why I adore this recipe for Dutch Oven Bread. For beginners, it’s the perfect stepping stone into the world of yeast baking. If you’ve been baking for years, it’s a step back in time to when bread was rustic and purposely imperfect.
There are many layers of flavor hidden within this recipe’s four simple ingredients: flour, water, salt, and yeast. But the real magic comes from the cast-iron Dutch oven, the perfect vessel for baking bread. It acts like an oven-within-the-oven, maintaining a high and steady heat that transforms this sticky dough into a gorgeous round loaf with a crisp crust and excellent crumb structure.
The basic process is simple. To start, mix all the ingredients together in a bowl with your hands (or a wooden spoon, if you prefer) until a dough forms. At this point, wash your hands, tear off a piece of plastic wrap, and cover the dough. The dough will sit at room temperature overnight; in a sense, it’s a set-it-and-forget-it kind of recipe. The next day, generously cover your work surface and hands with flour. (This is important because the dough is very sticky.) Punch the risen dough down, and scoop it out onto the floured work surface. Sprinkle the dough with flour, and pat it into a large flat disk shape. Fold four edges in toward the center, and flip the dough over so the creased side is now face down. Sprinkle the top with more flour, cover with plastic wrap or a linen, and let the dough rise until nearly doubled in size.
At this point, place your Dutch oven in the oven, preheat it to 500°, and get your oven mitts ready. Now for the tricky part. As beautiful as this loaf is, there’s no graceful way to get this free-form dough from your work surface into the hot Dutch oven. I’ve found that sliding a flat cookie sheet under half of the dough while using your other hand to hold the other half of the dough is an effective way to transport it to the oven. Before attempting the move, make sure your oven is open and the rack is positioned to allow unhindered access for the Dutch oven. Then, just drop the dough into the pan. If your dough doesn’t quite make it to the bottom of the Dutch oven, use a wooden spoon to nudge it off the sides. Don’t worry—everything will work out. Cover with a lid, close the oven, and let the baking magic begin.
After baking, carefully remove the loaf from the Dutch oven, let your beautiful bread cool on a wire rack, and pat yourself on the back. You’re a baker with a recipe worthy of being passed down to the generations to come.
Anna’s Baking Tips:
- It doesn’t matter if you use an enamel-coated cast-iron Dutch oven or a traditional black cast-iron Dutch oven. As long as you have a lid to cover it, the bread comes out perfectly every time. I found that using a 4- to 6-quart Dutch oven yields the perfect round shape.
- Fight the urge to grease your Dutch oven. Because of the high temperature, the fat will burn off almost immediately, giving your bread a charred taste.
- Splurge for high-quality ingredients—especially flour. Stay away from store brands if you can help it. The better the flour, the tastier your bread will be.
- Make these recipes your own! You can easily substitute different cheeses, herbs, dried fruits, and nuts to create your own signature loaves.
FAQs
Turning proofed bread dough out right into a preheated Dutch oven instead of on a pizza peel. My method for baking bread dough in a Dutch oven: Preheat your home oven to 450°F (230°C) with a Dutch oven inside for 30 to 45 minutes.
Should I put parchment paper in Dutch oven for bread? ›
You can shape your dough on a rectangular sheet of parchment paper, then use it to safely lower the dough into your Dutch oven. Once your gorgeous loaf of bread is finished cooking, the parchment paper makes removing the loaf super easy.
Should I oil my Dutch oven before baking bread? ›
As long as you have a lid to cover it, the bread comes out perfectly every time. I found that using a 4- to 6-quart Dutch oven yields the perfect round shape. Fight the urge to grease your Dutch oven. Because of the high temperature, the fat will burn off almost immediately, giving your bread a charred taste.
Why is the crust on my Dutch oven bread so hard? ›
The steam inside the pot helps to ensure that you don't have a tough crust. Place a cookie sheet on the rack below your Dutch Oven to ensure that you don't get a burned bread base. This also contributes to a tough, chewy crust.
What is the best size Dutch oven for baking bread? ›
You just need a lid to cover it and the proper heat-conducting cast-iron material, and your bread will come out perfectly every time. Size & Shape: Look for a 6- to 7-quart, round Dutch oven. Anything much bigger will cause the bread to spread out and go flat.
Why is my Dutch oven bread so dense? ›
One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.
Should I take the lid off the Dutch oven for bread? ›
During those first 20 minutes, your bread will rise and expand. If you would not have it inside the Dutch oven with the closed lid, a thick crust would form too soon, thereby keeping it from reaching its full potential. After the first 20 minutes, you remove the lid and continue baking for another 25 to 30 minutes.
Do you preheat a Dutch oven with the lid on? ›
The most common method is: Preheat Dutch oven in the oven with the lid off at 500F/260C. Many bakers will continue preheating for 10-20 minutes after the oven reaches target temperature to ensure the Dutch oven is at its hottest. Lower the loaf into the Dutch oven using a sling made of parchment or silicone.
What is the final rise of bread before baking called? ›
Proofing, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked. Some breads begin mixing with an autolyse.
Why preheat a Dutch oven for bread? ›
A preheated dutch oven will create steam
Picture-perfect, pristine loaves of bread are partially the result of steam at work. In bread baking, hot steam reacts with the dough to quickly expand it, leaving behind those signature air holes inside the bread. It also produces a shiny, crisp crust on the exterior.
Steam in the oven and subsequently on the surface of your loaves helps keep that skin pliable and stretchy during baking. If your dough dries and bakes too quickly on the exterior, it can harden off before it rises to its full potential (and you may not see a satisfying gringe, either).
Why is my Dutch oven bread gummy? ›
Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.
What does adding dry milk do to bread? ›
Molly Marzalek-Kelly, senior recipe developer at King Arthur Baking Company, says milk powder helps yeasted breads “have a higher rise and softer texture. Milk powder lends an added level of tenderness while also helping to increase the item's shelf life.
Can you bake bread in a 7 quart Dutch oven? ›
Haven't had one single loaf of bread stick to the pot. If you might want a larger pot for other cooking, you might prefer the 7 quart, otherwise, as others have said, 5 quart should do. It's a heavy pot, so a 7 might be more awkward to remove from oven.
Is it better to bake bread at a higher or lower temperature? ›
The 190°F loaves are moister and softer; the 205°F loaves, drier. And after a couple of days, the 190°F loaves still retain some moisture — making them seem fresher. Verdict: Pan bread (sandwich loaves) are fully baked, yet still nicely moist and tender, when baked to 190°F.
What is the best degrees to bake bread? ›
For lean-dough breads the recommended doneness is 190–210°F (88–99°C), while enriched-dough breads are done at 180–190°F (82–88°C) (S. Labensky, et.
Can I bake bread in a 7 quart Dutch oven? ›
Also, the 5-qt. Dutch oven is as heavy as I'd want to deal with removing from a hot oven. I think the 7-qt. would also work, but you don't really need one that big for making the bread recipe.
What temperature does a Dutch oven cook at? ›
Dutch oven recipes often require a cooking temperature of around 325°F to 375°F in an oven. In a slow cooker, this translates roughly to the low and high setting, respectively.
