Making a fresh, crusty, flavorful loaf bread at home is possible. This dutch oven bread is so easy it doesn’t even require kneading. The crisp outside and tender, airy inside will make it seem like it was made by an artisan baker. The best part (other than the first delicious bite) is that it can be made from start to finish in one day, with only around 10 minutes of active prep time.
Most bakeries have stone hearth or steam injection ovens that are responsible for making the perfectly crusty exterior on loaves of rustic bread. Luckily, this process can be somewhat replicated by baking bread inside of a heated dutch oven. This bread is so easy and forgiving, that there’s almost no way to mess it up. However, please note that the temperature of the water is very important. The ideal range is between 90˚-110˚F. If the water is cooler than 90˚ the yeast will take along time to activate and the bread will rise very slowly. Any warmer than 110˚F, the yeast could be jeopardized by the heat. Hot water can also cause the dough to rise too quickly which will result in a collapsed loaf with an unpleasant sour flavor.
About the Entrepreneur
Marion Milling – Westbottoms, Kansas City, Missouri
Marion Milling is a leader in the grain revolution in the midwest. They thoughtfully source certified organic grains from small farms in Missouri and neighboring states. The flour is ground using hand-crafted stone mills from New American Stone Mills . This flour is fresh, flavorful and much more nutritious compared to commercial products. Best of all they support local farmers. Order some on their website today! https://marionmilling.com
Easy Dutch Oven Bread
Course: Sides, BreadDifficulty: Easy10
servings10
minutes1
hourFast and flavorful, 5 ingredient, no-knead, dutch oven bread.
Ingredients
4 cups (480 g) bread flour or all purpose flour
2 teaspoons kosher salt
2 1/4 teaspoons active dry yeast
2 cups (474 g) water (between 90˚-110˚F)
1 tablespoon honey
Additional flour for dusting
Directions
- Combine water, yeast and honey is a large bowl. Let sit until the yeast becomes frothy.
- Add the flour and the salt. Mix together until a rough dough forms. Cover and let rise at room temperature for 1 1/2 – 2 hours or until the dough has doubled in size.
- Uncover the dough and deflate it by pressing it a few times with your finger tips. Using your hands or a rubber spatula, fold the dough from the edges of the bowl to the center. Repeat until all of the dough has pulled away from the edges of the bowl and a ball has formed. Cover and let rise for an additional 1 1/2 – 2 hours.
- Once the dough has completed its second rise, gently turn it out onto a lightly floured surface. Shape the dough into a ball and pinch the seam closed. Use as much dusting flour as needed to prevent the dough from sticking to the counter. Place the ball into a clean, greased and floured bowl, with the seam side facing up. Cover with a cloth and let the shaped dough sit for a final rise while the oven preheats.
- Place a 6 quart dutch oven, with the lid on, inside of the regular oven and pre-heat to 450°F. Let the dutch oven heat for at least 30 minutes, while the bread completes its final rise. A good way to test that the bread is done proofing is to simply poke it with your index finger. If the loaf holds the shape of your finger tip, it’s ready. If the dough bounces back, let it rise a little longer. Once the bread has finished proofing and the oven is heated, carefully remove the dutch oven and place on a heat resistant surface (such as a wooden cutting board). Use caution, as it’s very hot! Remove the lid and transfer the dough onto the pot, seam side facing down. Using a very sharp knife, or bread lame, score the top of the loaf. Immediately place the lid back on and return to the oven. Bake for 45 minutes and then remove the lid. Bake for an additional 15 minutes until the bread is dark, golden brown. The internal temperature of the bread should reach 190°F. Carefully remove the loaf from the dutch oven and let cool on a rack before slicing.