Best 3 Baking Bread In Dutch Oven Recipes

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**Craft a Culinary Masterpiece: Baking Bread in a Dutch Oven - A Journey of Taste and Texture**

In the realm of baking, few experiences surpass the satisfaction of crafting a loaf of bread from scratch. With its crisp crust, airy crumb, and tantalizing aroma, homemade bread is a testament to the baker's skill and passion. This comprehensive guide will lead you through the art of baking bread in a Dutch oven, unlocking the secrets to creating exceptional loaves that will delight your taste buds and impress your loved ones. Discover the transformative power of this versatile cooking vessel as you explore a range of recipes, from classic sourdough to rustic artisan bread, each offering a unique symphony of flavors and textures. Prepare to embark on a culinary journey that celebrates the essence of bread making, culminating in a crusty masterpiece that will elevate any meal.

Check out the recipes below so you can choose the best recipe for yourself!

DUTCH-OVEN BREAD



Dutch-Oven Bread image

Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 4

3 to 3-1/2 cups (125 grams per cup) all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1-1/2 cups water (70° to 75°)

Steps:

  • In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY



Homemade Dutch Oven Bread Recipe by Tasty image

Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil

Provided by Jordan Kenna

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 5

2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
1 envelope active dry yeast
4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting
1 ½ teaspoons kosher salt
1 teaspoon olive oil

Steps:

  • Stir the yeast into the water and allow the yeast to bloom until foamy.
  • In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
  • Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
  • Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
  • Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
  • Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
  • Once finished, cover and let the dough rise again for another 1 ½-2 hours.
  • Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
  • Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
  • Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
  • Cover and let rise for 1 hour.
  • Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
  • Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
  • Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
  • Cover with the lid and return the pot to the oven.
  • Bake for 45 minutes, removing the lid for the last 15 minutes.
  • Remove bread from pot, cover, and let cool for 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 262 calories, Carbohydrate 53 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, Sugar 0 grams

NO-KNEAD DUTCH OVEN BREAD



No-Knead Dutch Oven Bread image

This rustic bread is easy and fabulous - tastes like it's fresh from a French bakery. The secret is the use of a Dutch oven, which regulates the moisture.

Provided by Laura A-C

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 14h55m

Yield 12

Number Of Ingredients 4

3 cups all-purpose flour
2 teaspoons salt
¼ teaspoon active dry yeast
1 ½ cups water

Steps:

  • Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
  • Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
  • Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
  • Carefully remove the Dutch oven, place dough inside, and cover with the lid.
  • Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.

Nutrition Facts : Calories 114 calories, Carbohydrate 23.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 3.3 g, Sodium 389.1 mg, Sugar 0.1 g

Tips for Baking Bread in a Dutch Oven

  • Use a good quality Dutch oven with a tight-fitting lid.
  • Preheat the Dutch oven before adding the dough.
  • Use a dough that is well-kneaded and has a good rise.
  • Score the top of the dough before baking.
  • Bake the bread at a high temperature for the first 20-30 minutes, then reduce the temperature to finish baking.
  • Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.

Conclusion

Baking bread in a Dutch oven is a great way to get a crispy crust and a moist, flavorful interior. By following these tips, you can easily make delicious homemade bread in your own kitchen. So what are you waiting for? Get baking!

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