This homemade bread in a dutch oven, is so simple to make, that you will be making this bread every week. You will need only 4 ingredients, which are already in your pantry, so no more excuses to make fresh bread.
Hello and welcome to all amateur bread makers and bread lovers! This recipe is for all those who loves fresh crispy bread, coming straight out of the oven. For those, who are inpatient and can’t wait for the starters (homemade yeast culture) to be ready. For those who wants to enjoy their fresh bread anytime of the day.
This homemade bread will take less than 10 minutes to prepare and doesn’t require kneading. You will just simply toss all the ingredients in the kitchen bowl, few strokes of wooden spatula to combine ingredients and then just waiting for the magic to happen.
Made From Scratch Dutch Oven Crusty Bread
This recipe for homemade bread in a dutch oven is actually the easiest bread I have ever baked. It is often called no-knead bread. It means you don’t have to go through kneading stages as with sourdough bread would require. Just a few caresses to the dough to shape the bread in a nice ball and that’s it!
I have been trying many recipes for bread and this one is literally the easiest ever. And this is why I also call it easy bred or EZ bread 🙂
In this recipe for homemade bread, I will be using Dutch oven to bake the bread in. What is Dutch oven? You must have heard this name already at least once. Dutch oven, is any large cast iron heavy pot, covered with enamel. The use of Dutch oven is very versatile. You can use it on the stove top and/or in the oven. I am mostly using it for making homemade brad, but also soups or stews are an excellent in Dutch oven.
Staub Cast Iron Dutch Oven 5 Qt Tall Cocotte, Made In France, Serves 5 6, Grenadine
Most popular brands are Creuset, Lodge or Staub . I have a beautiful limited edition Staub cocotte, and I am using it for more than 3 years and it still looks like a new one. I love it because of its colour and non-stick black coating inside.
Even though this recipe is adjusted and written specifically for making the bread in Dutch oven, it’s not required. But I strongly recommend Dutch oven for the best results.
You can use any type of large aluminum roasting pot with cover. Such as this aluminum/stainless steel roasting pot I am sure most of you must have one at home already. It is the one for making turkey. I would not recommend tempered glass oven proof dish, because most of them won’t support the high temperatures of the oven and you can run risk of shattering the glass dish.
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If you happen to have any large pot with lid or large skillet with lid, which is suitable for ovenand can support temperature of 230C/450F, then it would be also acceptable.
Parchment paper is very important for handling the dough. You will be required to reheat the oven at high temperatures, with the Dutch oven inside. This all prior placing the dough inside the Dutch oven. So it comes very handy, to have the bread dough placed on parchment paper and securely transfer it from the kitchen counter into the Dutch oven.
It also protects the dough from burning on the bottom. So I do highly recommend to use parchment paper. Trust me, the dough is very sticky and you do not want to burn yourself, while transferring the bread dough inside the Dutch oven.
How To Bake Bread In A Dutch Oven
Don’t try to spray the Dutch oven with vegetable oil or any other fat. It all burns and smokes at the temperatures we will be baking the bread. And if you decide baking the bread without the parchment paper, it will most likely stick and burn on the bottom.
This homemade bread in a dutch oven recipe is written to make the bread quickly. So I will try to break it down for you.
Prepare and combine these 4 ingredients: all-purpose flour, dry yeast, salt, water will take you about 10 minutes. Then the proving time is in between 2-3 hours depending on the temperature of your room. In summer my dough rises quickly and in 2 hours is ready to bake. But during winter times, I have to sometimes wait 3 – 4 hours. All depends on the temperature of the room where you are proving the dough. So if you are preparing the bread while cooking, place it close to the stove (but not on the stove)!
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After the proving time, you have to shape the dough in a small ball and have to let it prove once more for 30 minutes. In the meanwhile you will be reheating oven with the Dutch oven inside. The baking time is 40 minutes with the lid and 10-15 minutes without the lid, for the crispy crust.
Water used for the dough must be warm, but not too warm. I do strongly suggest measuring the temperature of the water with food thermometer. The reason why is: if you use water which is not enough warm, the dough will take forever to rise. On the other hand, if you use very warm, hot or boiling water, you risk to kill the yeast and at this moment no proving will happen.
Is actually not that bad, comparing it to the hot one. With killed yeast you can’t do nothing. Just to start over. But with cold water the process of rising will be slow and long. The proving time for bread with cold water is in between 10- 12 hours. Make sure the temperature is exactly as written in the recipe below.
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Make the bread overnight. If you wish to have fresh bread in the morning, you don’t have to wake up at 3 AM to prepare the dough. You can simply get the bread dough ready overnight. Just get the dough ready the night before and instead of warm water, you use cold water. Cold water will slow the process of yeasts to rise and the dough will take more time to prove (overnight). Leave the dough rest on the kitchen counter overnight, covered with plastic food wrap and bake it in the morning. Mmm this makes my mornings, when we can wake up to the smell of fresh bread coming from the oven.
Doesn’t need to be as precise as the water temperature. At this point the dough is very forgiving, if you would add a little more of instant yeast, it will rise a little more quickly, but not significantly.
. You can add to this bread dough some seeds, such as sesame seeds, cumin or (I love) carvi seeds or sunflower seeds. Carvi seeds are very similar to cumin seeds, but are less aromatic. You may completely change the recipe with adding some brown sugar and adding raisins and cinnamon to the dough. This will make sweet bread.
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Use different sort of flours. So far I have tested this recipe for rye bread flour and whole wheat bread flour. With rye bread flour, check the exact measurements, because rye flour has bigger percentage of humidity and the amount of water must be adjusted.
There are endless flavours, that you can add to this recipe (cheese, garlic, chives, french onions, olives, etc.) You might also check this YouTube video with my homemade bread recipe. At this time I have been using half size Dutch oven, so the ingredients are cut in half as well.
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In November 2006, the food writer Mark Bittman published a bread recipe in the New York Times that shook the world of bread bakers. The recipe, originally created by Jim Lahey of the Sullivan Street Bakery in Manhattan, was a no-knead bread that promised what many thought to be impossible: A crusty bread that is made with only 4 ingredients (flour, yeast, salt, and water) baked in a dutch oven (heavy bottom cast iron skillet with a lid) without the need for kneading.
It wasn’t long after it was published that this homemade artisan bread recipe gained a cult following and raving fans. According to the
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