Easy Dutch Oven Bread Recipe

Have you ever dreamed of baking THAT perfect artisan loaf? 🤤 I do ALL the time, and I love to know all the possible ways to make an ideal loaf. 🥴 In today's episode, we are featuring an artisan loaf baked with Dutch oven magic! ✨

Crispy crust, soft dense inside – success guaranteed! 🍞

Are you ready to bake your own artisan Dutch oven bread greatness? ❤️

Try out this super easy dutch oven bread recipe passed on from my mama, which I have perfected and discovered all the tips on how to get a tall loaf like mine.

Let me know in the comments ⬇️ what kind of bread dough you would like to learn to bake that I haven’t shared yet. 😊 

Ingredients: 

700 g bread flour 

550 ml lukewarm water 

9-12 g of instant yeast / 13-18 g of active dry yeast

1 tablespoon sugar

1 tablespoon Himalayan salt 

Drizzle some olive oil (optional)

Execution Steps:

1. Activate the yeast by combining the yeast, water and sugar. Cover and let yeast concoction rise for 10 min. Stir the remainder of the dissolved yeast.

   
   

2. Combine the yeast mixture with the remaining ingredients: flour, salt and oil (optional). Stir with some kind of wooden spoon or dough whisker or your hands, until everything is combined. Mix and knead until everything is well combined, cohesive sticky but stiff dough.

   
   

   Interesting dough fact: This dough has 78% hydration, meaning it has a high level of hydration. To find the percentage of an ingredient, like hydration, divide the quantity of the ingredient by the amount of flour and multiply by 100% to get the percentage. Super easy math!

   
   

3. Cover your dough and let it proof for 1 hour or until it doubles in size. After the 1st rise, uncover the dough, punch, and reshape the dough. Let it rest for another hour. If you need to slow down the resting process place the dough in the fridge for up to 1-2 hours. 

   
   

4. Preheat your oven, then warm up the empty pot in the oven for 10 minutes and then pour the dough inside the pot, sprinkling some flour on top of it. Use a dutch oven with a diameter of 25cm/10in.

   
   

5. Bake covered at 200°C (400°F) for 30 minutes. Take the pot out of the oven, remove the cover, and place it back to bake for another 15 minutes. Let it cool off for 20 minutes before you cut it. The crumb needs time to settle.

   
   

   To discover more mouthwatering recipes, follow @spreadsome_doughtoday❤️

   
   

1.