Baking bread in a dutch oven

Video Baking bread in a dutch oven

This Dutch Oven No Knead Bread is the right solution to make a scrumptious, crusty artisan loaf within the consolation of your individual residence! Better of all? It takes solely FIVE MINUTES of prep, and you don’t must ever contact the sticky dough along with your fingers! With a quick, two-hour complete rise time, you can also make this for dinner tonight.

I’m a superb cook dinner. I imply, I’m allowed to brag about that… I’ve constructed a profession out of it with this web site. However till now, I’ve had the HARDEST time making a superb do-it-yourself bread.

Am I alone on this? Home made bread has all the time eluded me and been an actual problem. My do-it-yourself breads have all the time been too flat, too dry, too laborious, too annoying and sticky to work with, and many others.


YOU GUYS. I lastly cracked the code for do-it-yourself bread that isn’t a trouble and is so amazingly scrumptious, moist, with fluffy holes, and with the right crusty crust!

You should utilize all-purpose flour – no want for fancy bread flour!

That is the one no knead bread recipe you’ll want, and it’s nice for newbie bread bakers. The Dutch oven is vital for creating an ideal crusty crust and protecting the within completely moist, and better of all, you don’t EVER have to the touch the tremendous sticky dough along with your fingers!

You possibly can let this dough rise for under 2 hours and bake it straight away, OR you may maintain the dough in your fridge for as much as 7 days and use whenever you need to. In contrast to different no-knead bread recipes that require 12 hours minimal rise time.

Listed here are all the small print.

To start with, what isn’t any knead bread?

No knead bread is, because the title suggests, bread that may be made with out kneading the dough. No have to knead. Hah!

The dough is notoriously very unfastened and sticky, which may make it just a little irritating to work with (which is why I developed this methodology to not contact it at all- it takes quite a lot of that frustration away!).

No knead bread loafs don’t want a second rise time, like a conventional loaf. The bread doesn’t have sufficient construction to rise “up,” and as an alternative will flatten out and fill the form of no matter you’re making (Observe: you CAN do a second rise time with no knead focaccia, which is a flatter bread kind.)

The shortage of a second rise leads to two issues: first, a quicker total time to make. And the second: it received’t have as many holes as a kneaded bread dough.

Whereas I really like a superb fluffy artisan bread with holes for days, I feel the professionals right here outweigh the cons. The bread DOES have some good holes, it’s bought an ideal texture, and the truth that it’s really easy and trouble free is sufficient to make me by no means need to make a kneaded artisan loaf once more!

make no knead dough

You solely want water, yeast, flour, and salt for this no knead bread dough.

  • First, heat the water (1.5 cups) to about 100 levels F. Slightly roughly is okay. I normally measure it in my pyrex measuring cup and put it within the microwave for about 40 seconds, then take the temperature with a meat thermometer to verify it’s the suitable temp. Don’t go any hotter than 110 levels F – it would kill the yeast.
  • Then, add the nice and cozy water to a big bowl, together with a packet of yeast, or 2.25 teaspoons (on the spot or lively dry is okay) and 1/2 tablespoon of desk salt (or 2 teaspoons kosher salt). Whisk collectively till the yeast and salt are dissolved.
  • Lastly, add the flour – 3.25 cups – unexpectedly, and stir with a wood spoon till every little thing is uniformly moist.

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I like to make use of a silicone spatula to scrape the dough off the wood spoon, as it is going to be fairly sticky and unfastened.

Letting the dough rise

As soon as the dough is blended, simply cowl it with a kitchen towel and let it rise in a warm-ish spot for 2 or three hours. It ought to double in dimension at the very least.

If your own home is chilly, I like to recommend turning your oven on for just a few seconds, turning it off, and putting the bowl within the heat oven with the door closed to lure the warmth in.

When you’re utilizing your oven to cook dinner one thing (or within the subsequent step when you’ll want to preheat your Dutch oven), you may go away the bowl on high of the stove- the vented warmth on the high will assist it rise effectively.

You may as well get some actually scorching water in a mug or glass measuring cup, stick it within the microwave, and place the bowl subsequent to it. Shut the door to the microwave- it will lure the heat and steam inside.

If your own home is heat, you may simply go away it out.

If it’s heat outdoors, you may go away the bowl outdoors.

Storing the dough in your fridge

After the dough has risen for two hours, you may bake it instantly. However if you happen to like, you may stick it in your fridge for as much as 7 days till you’re able to bake it!

Chilly dough is just a little simpler to deal with, in order that’s a professional for this.

I like to recommend utilizing plastic wrap or one thing extra hermetic to cowl the bowl whenever you put it within the fridge. If you realize you’re making this dough days prematurely, you may combine it up in a container, maintain the lid on ajar whereas it’s rising after which seal the lid whenever you put it within the fridge.

The style will get funkier as time goes on- by the seventh day, the bread will style extra like sourdough. And the dough will collapse over time- don’t fear about this.

Preheating the Dutch Oven

You need your Dutch oven to be good and scorching for baking the bread so it will get an opportunity to crisp up correctly on the skin.

About half-hour to an hour earlier than you need to bake the bread, place the Dutch Oven, with the lid on, on the middle rack of your oven and switch your oven on to 450 levels F. As soon as it reaches 450, maintain preheating the Dutch Oven for about 20 minutes.

Be very cautious when dealing with the recent Dutch oven, because it’s very heavy and will get searing scorching.

Forming the loaf

Right here’s my favourite half! That is learn how to make the sticky mess of a dough right into a loaf with out having to the touch it along with your fingers.

  1. First, lay a bit of parchment paper in your counter and sprinkle some flour on the underside half closest to you.
  2. Then, use a silicone spatula to scrape the dough in a pile onto the floured half. Attempt to be light. The extra you deal with the dough, the extra gasses escape, and the less fluffy holes there might be within the loaf.
  3. Use the silicone spatula to type it right into a “loaf” form, scooping up the dough from the underside of the pile and putting it on high. You don’t have to do a lot of this- you simply need it to be much less of a “pile” and extra of a “loaf.” You might also need to make it round or oval formed, relying on what form your Dutch oven is.
  4. Lastly, seize the corners of the parchment paper closest to you and use them to softly flip the loaf onto the middle of the sheet of parchment. It might be just a little misshapen, which is okay. If it bothers you, you need to use the spatula to attempt to form it some extra however be mindful, the extra you deal with it, the much less fluffy the loaf might be.

At this level, earlier than placing it within the Dutch oven, you need to use a really sharp knife or clear razor blade to make just a few cuts about 1/2″ deep within the high of the loaf. I did this with mine in a cross form from finish to finish in each instructions. This may assist it stand up just a little extra within the oven and get some browner crustier bits. However it’s completely elective.

Baking the bread

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After you have the loaf form within the middle of your parchment, open your oven door and take the lid off the Dutch oven (USING POTHOLDERS after all).

Then, seize the edges of the parchment paper and switch the loaf to the Dutch oven. Place the quilt BACK ON (USING POTHOLDERS FOR THE LOVE OF GOD), and bake at 450 levels for about 35 minutes.

I do know I maintain yelling about potholders however too usually I’ve reached absentmindedly for the lid of a Dutch oven pondering it’s going to be cool but it surely’s searing scorching. It’s straightforward to make that mistake!

As soon as the 35 minutes are up, take the lid OFF, and bake for an additional 5-10 minutes, till it’s golden brown.

Cease for a second, and inhale deeply. The scent of fresh-baked bread is among the greatest issues on the planet.

Lastly, take away the bread by holding the parchment paper, and place on a wire rack or a slicing board to chill. You need it to chill for at the very least 10 minutes earlier than slicing.

AND YOU’RE DONE! Congrats in your beautiful artisan Dutch oven bread!

Why does the lid to the Dutch Oven have to be on whereas it bakes?

The important thing to moist bread with a superbly crusty crust is that it must be baked in a damp atmosphere. I do know it seams counter-intuitive, but it surely actually works.

The lid to the Dutch oven traps the steam from the sticky dough inside, making it an ideal bread baking atmosphere.

Then, taking the lid off for the final little bit of cooking helps actually brown the highest of the loaf with out it over-drying.

It’s actually a miracle to behold. And it’s why we will name it “artisan bread!”

However what if I don’t have a Dutch Oven?

Glad you requested.

This bread is feasible to make with no Dutch oven, however you received’t get the identical amazingly crusty outcomes. Don’t let that cease you- simply mood your expectations a bit.

You possibly can bake the bread, on parchment paper because the dough is so sticky, on a baking sheet or, ideally, in a preheated forged iron skillet.

Right here’s what you are able to do to assist make it additional tasty with a crusty crust.

Create a damp atmosphere in your oven by putting a rimmed baking sheet on the underside rack whereas the oven preheats. Once you add the bread to the oven, pour about 4 cups of water onto the preheated baking sheet. This may create steam because the chilly water hits the recent metallic. Shut the oven door as quick as you may to lure the steam inside.

Can I take advantage of one other type of flour?

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I used all-purpose for this crusty artisan bread, however you need to use bread flour if you happen to like.

You may as well use half entire wheat flour– I like to recommend substituting 1 cup of the AP flour with entire wheat. A 100% entire wheat loaf has not been examined, but it surely may work.

I haven’t tried utilizing a gluten-free flour combine for this and due to this fact can not advocate it. Right here’s a gluten-free artisan bread that may be useful for you!

And at last, it’s best to by no means substitute a non-flour flour, equivalent to almond flour or chickpea flour, for AP flour. These received’t work with this bread.

Can I freeze it?


The bread stays good at room temperature in a plastic bag or hermetic container for about 2 days, and it’ll get staler as time goes on. Any longer than 1-2 days, and it’s best to freeze it.

You possibly can freeze the loaf entire if you happen to like- you’ll simply want to go away it out for about 12 hours earlier than you may slice into it.

Or, you may slice it earlier than freezing, which lets you take out one slice at a time for toast or sandwiches.

Listed here are some ideas for freezing:

  • Retailer the entire loaf or sliced loaf in an hermetic bag, squeezing out as a lot air as doable. This may assist stop freezer burn.
  • Wait till it’s COMPLETELY cool earlier than storing, particularly if you happen to’re slicing it earlier than, because the slices could stick collectively if you happen to don’t.

It ought to keep good for 2-3 months within the freezer if saved correctly.

serve an artisan bread loaf

I’m an enormous fan of consuming the bread smeared with salted butter and drizzled with honey, as pictured above. However this do-it-yourself bread can be scrumptious…

  • Served with a hearty soup, like cut up pea soup or lentil soup.
  • Used for a elaborate grilled cheese, like this leek and gruyere grilled cheese.
  • To make chilly sandwiches, like this recent mozzarella, tomato, and basil sandwich with balsamic glaze.
  • Served sliced with a fundamental olive oil and balsamic bread dip, as a aspect to your favourite Italian pasta recipe (like this five-ingredient pasta with Bolognese sauce).
  • Used to sop up the sauce from traditional shrimp scampi.

What to make with the stale bread

When you neglect concerning the bread and go away it out at room temperature for greater than a pair days, it could go stale. I infrequently have this occur, as my household and I inhale the whole loaf in a single sitting normally. However there are some things you are able to do with the leftover stale bread!

Listed here are my favorites:

  • Make do-it-yourself croutons with it
  • Use it in Panzanella salad
  • Make a Tuscan Tomato and Bread soup

Different straightforward yeast bread recipes

  • Fast and Simple Dinner Rolls
  • Vasilopita (Candy Greek New Yr’s Bread)
  • Entire Wheat No-Knead Focaccia with Rosemary and Sea Salt
  • Honey Entire Wheat Pizza Dough
  • White Sandwich Bread (from The Brown Eyed Baker)

Take a look at all my do-it-yourself fundamental important recipes right here.

I additionally LOVE utilizing my Dutch oven to roast an entire hen.

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