Dutch Oven Bread Recipe | Sur La Table (2024)

Serves

Makes 1 loaf

Ingredients

  • 4 cups flour
  • 1½ cups water
  • 1 teaspoon active dry yeast
  • Kosher salt or coarse sea salt
  • Vegetable oil or vegetable oil spray
  • Olive oil

Procedure

Combine the flour, water, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it’s mixed enough. If not, continue mixing.

Remove the bowl from the mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.

Turn the dough out onto a work surface and knead it to release the gas and redistribute the yeast. Shape it roughly into a ball, cover it with a towel, and let stand for 10 minutes to allow the gluten to relax.

Shape the dough into a tight ball—the tighter the better—by rolling it on the work surface between your palms.

Spray or coat the bottom and sides of a large Dutch oven or other heavy ovenproof pot (5 ½ quarts or larger) with vegetable oil. Put the dough in the center of the pot and place the lid on. Allow the dough to rise again, 30 to 60 minutes (less if it’s very hot and humid, more if it’s cold).

Preheat the oven to 450°F.

Rub 1 tablespoon olive oil, or more if you like, gently over the surface of the dough. Score the bread with a sharp knife or razor, making an X or a hash mark; this will allow the dough to expand freely. Sprinkle the dough with salt. Cover the pot and place it in the oven.

After 30 minutes, remove the lid, reduce the oven temperature to 375°F, and continue baking until the bread is nicely browned and cooked through. It should have an internal temperature of 200°F or so when done.

Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.

Note: Only our Signature phenolic knobs and stainless steel knobs are oven-safe at this temperature. Classic phenolic knobs are oven-safe to 375°F. If using a Classic oven, remove the knob when baking at temperatures higher than 375°F.

By Le Creuset

Serves

Makes 1 loaf

Ingredients

  • 4 cups flour
  • 1½ cups water
  • 1 teaspoon active dry yeast
  • Kosher salt or coarse sea salt
  • Vegetable oil or vegetable oil spray
  • Olive oil

Procedure

Combine the flour, water, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it’s mixed enough. If not, continue mixing.

Remove the bowl from the mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.

Turn the dough out onto a work surface and knead it to release the gas and redistribute the yeast. Shape it roughly into a ball, cover it with a towel, and let stand for 10 minutes to allow the gluten to relax.

Shape the dough into a tight ball—the tighter the better—by rolling it on the work surface between your palms.

Spray or coat the bottom and sides of a large Dutch oven or other heavy ovenproof pot (5 ½ quarts or larger) with vegetable oil. Put the dough in the center of the pot and place the lid on. Allow the dough to rise again, 30 to 60 minutes (less if it’s very hot and humid, more if it’s cold).

Preheat the oven to 450°F.

Rub 1 tablespoon olive oil, or more if you like, gently over the surface of the dough. Score the bread with a sharp knife or razor, making an X or a hash mark; this will allow the dough to expand freely. Sprinkle the dough with salt. Cover the pot and place it in the oven.

After 30 minutes, remove the lid, reduce the oven temperature to 375°F, and continue baking until the bread is nicely browned and cooked through. It should have an internal temperature of 200°F or so when done.

Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.

Note: Only our Signature phenolic knobs and stainless steel knobs are oven-safe at this temperature. Classic phenolic knobs are oven-safe to 375°F. If using a Classic oven, remove the knob when baking at temperatures higher than 375°F.

Dutch Oven Bread Recipe | Sur La Table (2024)

FAQs

Can you bake bread in a Le Creuset Dutch oven? ›

You can either use a round or oval Le Creuset Dutch oven. Since the dough is very wet and loose, it will take on the shape and size of the pot as it bakes.

Is it better to bake bread in a Dutch oven? ›

But the real magic comes from the cast-iron Dutch oven, the perfect vessel for baking bread. It acts like an oven-within-the-oven, maintaining a high and steady heat that transforms this sticky dough into a gorgeous round loaf with a crisp crust and excellent crumb structure.

Why is my Dutch oven bread so hard? ›

It likely baked for too long at too high of a temperature. Reduce the bake time and temperature until it no longer burns. Use the suggestions in this guide post to help reduce burning on the bottom of your bread dough.

Do I need to preheat Le Creuset bread oven? ›

Le Creuset enameled cast iron is also exceptional at heat distribution and retention to keep the temperature inside the pot more constant than a regular oven, which also helps the baking process. Most no knead bread recipes call for preheating the Dutch oven while the oven heats up.

What temperature do you bake bread in a Dutch oven? ›

Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball.

Is there anything you shouldn't cook in a Dutch oven? ›

In an enamel-coated Dutch oven, prolonged cooking with acidic ingredients may discolor the interior coating but doesn't erode it. The bottom line is, if using a seasoned cast iron Dutch oven with highly acidic foods, ensure the pot is well seasoned and limit cooking to short periods.

What is slang for a Dutch oven? ›

Dutch oven (practical joke), flatulating on someone and pulling a blanket or cover over their head, based on a slang phrase describing the mechanics of the cooking pot of the same name. The Dutch Oven, Union College's satirical newspaper.

What is a Dutch oven trick? ›

You fart, under some blankets, then pull the blankets over someone's head, thereby trapping them and the fart in a contained space for a short time. The Dutch Oven is also a cookpot meant to be buried in hot coals for long, slow cooking.

Do you put parchment paper in Dutch oven for bread? ›

A classic use of parchment paper while cooking with a Dutch oven is when baking bread. You can shape your dough on a rectangular sheet of parchment paper, then use it to safely lower the dough into your Dutch oven.

Do I need to preheat Dutch oven for bread? ›

To ensure you get a burst of steam when the dough is put inside the pot, it should be preheated empty for about 30 minutes. Start preheating your pot roughly 30 minutes before your rising dough is ready to bake. Keep in mind the temperature of your kitchen will make a difference in how quickly the dough rises.

Will bread dough stick to Dutch oven? ›

Place your dough on a piece of parchment paper inside the Dutch oven to help keep it from sticking. But if you use a raw cast iron Dutch oven, you should oil it after baking to maintain the appearance of the cooking surface.

Can a Dutch oven be too big for bread? ›

All that to say, if you don't have a Dutch oven yet, a 5.5-quart Dutch oven will set you up for decades of baking. Not too big and not too small, it's the perfect size for baking a large, shareable loaf of bread.

Why is my Dutch oven bread gummy? ›

If your bread is gummy and dense, check your oven temperature. Gummy bread is usually the result of the crust forming before the bread inside has had a chance to fully expand. Turn down the oven temperature if needed!

Can you bake bread in an enameled Dutch oven? ›

There are a few reasons why an enameled cast iron Dutch oven is ideal for baking bread: It's heavy and has a wide, flat bottom which helps it hold onto heat and distribute it more evenly.

Can I use a Dutch oven instead of a bread pan? ›

Score/ slash the loaf so that it bursts where you want it to burst rather than at its weakest point. Place the loaf inside the Dutch oven. Put the lid on and bake for 15-20 minutes. Remove the lid.

Is Le Creuset good for baking? ›

Stoneware Baking Dish Cooking Tips

Le Creuset stoneware is oven-safe up to 500°F and freezer-safe up to -9°F, and you can also put it in the microwave and under a broiler. But note that it's not safe to use on the stovetop or on any other direct heat source.

Do you keep lid on Dutch oven when baking bread? ›

During those first 20 minutes, your bread will rise and expand. If you would not have it inside the Dutch oven with the closed lid, a thick crust would form too soon, thereby keeping it from reaching its full potential. After the first 20 minutes, you remove the lid and continue baking for another 25 to 30 minutes.

References

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