This Dutch oven cast iron bread is a simple yet rewarding recipe that yields a beautifully crusty loaf with a soft, airy interior. Using just a few basic ingredients, you can create artisan-style bread at home without the need for specialized equipment.
The process involves mixing, resting, and baking in a preheated Dutch oven, which helps achieve that perfect crust. This recipe is perfect for beginners and experienced bakers alike.
Creating the Perfect Crusty Bread
There’s something magical about baking bread at home. The aroma that fills the kitchen, the anticipation of watching the dough rise, and the satisfaction of pulling a golden loaf from the oven all contribute to a rewarding experience.
This crusty bread, baked in a Dutch oven, is particularly special. The method allows for a beautifully crisp crust while maintaining a soft, airy interior. With just a handful of ingredients, you can create a loaf that rivals those from artisan bakeries.
The Ingredients You Need
To embark on this baking journey, gather the essentials: all-purpose flour, salt, instant yeast, and warm water. These basic components come together to form a dough that transforms into a delightful loaf.
Optional cornmeal can be used for dusting, adding a rustic touch to the bottom of the bread and preventing it from sticking to the pot. This simple addition enhances the texture and presentation of your finished product.
The Art of Rising
The process of rising is crucial in bread-making. After mixing the ingredients, the dough needs time to rest and expand. Covering the bowl allows the yeast to work its magic, creating air pockets that contribute to the bread’s lightness.
During the first rise, the dough should double in size, which typically takes about two hours. This step is essential for developing flavor and texture, so patience is key.
Shaping and Second Rise
Once the dough has risen, it’s time to shape it. Gently turning it out onto a floured surface helps maintain the airiness that has developed. Shaping it into a ball without excessive kneading preserves the delicate structure.
The second rise is shorter, lasting around 30 minutes. This final resting period allows the dough to relax and prepare for baking, ensuring a well-formed loaf.
Baking in a Dutch Oven
Preheating the Dutch oven is a vital step. This ensures that the bread starts baking immediately upon entering the pot, promoting a crispy crust. The high temperature creates steam, which is essential for achieving that perfect crust.
Once the dough is placed inside, it’s covered and baked for the first 30 minutes. Removing the lid for the final baking time allows the crust to brown beautifully, resulting in a loaf that is both visually appealing and delicious.
Cooling and Serving
After baking, transferring the bread to a wire rack is important for cooling. This prevents moisture from building up at the bottom, keeping the crust crisp.
Once cooled, slice into the loaf to reveal the soft, airy interior. Serve with a small bowl of olive oil for dipping, or enjoy it plain. This crusty bread is perfect for sandwiches, toasting, or simply savoring with a bit of butter.
Homemade Dutch Oven Bread Recipe
This recipe produces a rustic loaf with a golden-brown crust and a chewy texture. It takes about 3 hours from start to finish, including rising time, and serves 8 slices.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water (about 110°F or 43°C)
- Cornmeal for dusting (optional)
Instructions
- Mix the Dough: In a large bowl, combine flour, salt, and instant yeast. Gradually add warm water and stir until a shaggy dough forms.
- First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 2 hours, or until doubled in size.
- Shape the Dough: After the first rise, turn the dough out onto a floured surface. Gently shape it into a ball without kneading too much.
- Second Rise: Place the dough on a floured surface, cover it with a towel, and let it rise for another 30 minutes.
- Preheat the Dutch Oven: About 30 minutes before baking, place your Dutch oven (with the lid) in the oven and preheat to 450°F (232°C).
- Bake the Bread: Carefully remove the hot Dutch oven from the oven. If desired, sprinkle the bottom with cornmeal to prevent sticking. Place the dough into the pot, cover with the lid, and bake for 30 minutes.
- Finish Baking: Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool: Transfer the bread to a wire rack and let it cool completely before slicing.
Cook and Prep Times
- Prep Time: 15 minutes
- Rise Time: 2 hours 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours
- Servings: 8 slices
- Calories: 150kcal
- Fat: 0.5g
- Protein: 4g
- Carbohydrates: 31g