Happy 2021! I got this dutch oven (le creuset) as a gift during the holidays and let me tell you, it has not disappointed me. I have many recipes coming up with it but the first one I wanted to show you is this super super easy dutch oven bread recipe. When I saw the outcome of this recipe, I could not believe my eyes because the bread came out to be super delicious and the recipe was just so effortless. With this recipe, I can tick off one thing from my 2021 resolution’s list: Learn how to make bread (I will try other types of breads, but this one is already so good!). Check out the recipe video down below:
Ingredients to make this dutch oven bread
When I say a recipe is easy I am not kidding. This one is not only super easy to make because it won’t be a workout, it won’t be tiring, but the ingredients are so easy I’m sure you could just go ahead and make this recipe after reading it. To make this dutch oven bread you will need:
- Flour (all purpose)
- Instant yeast
- Salt (preferably kosher salt but I used fine salt)
- A tiny bit of olive oil
- Lukewarm water
Similar baking recipes
So I haven’t done any bread recipe on tofucado because this is a completely new territory to me but, I have done my fair share of vegan baking in 2020 so obviously if you wanna go down that road, here is my top 5 baking recipes of last year:
- Vegan matcha mille crêpe cake
- I think this one has to be in my top 5 recipes baking & cooking together of 2020 : Vegan chocolate éclairs
- Vegan pineapple upside down cake
- Vegan chocolate babka (youtube video)
- Rainbow colored bagels (youtube video and the closest thing to bread to be honest)
Dutch Oven Bread Recipe
Equipment
- Dutch Oven
Ingredients
- 600 g All purpose flour 500g at the beginning, then a bit more if the dough is too sticky.
- 400 ml lukewarm water
- 1 pack instant yeast (7g)
- 1 tbsp olive oil
- 1 tbsp fine salt or 1.5 tsp kosher salt
Instructions
- In a bowl, mix the water & the yeast and let the yeast react for 10 minutes (it will start bubbling).
- In a large bowl, add the flour & salt, mix with your hands and make a tiny hole in the middle.
- Pour the water and yeast mix in that hole and start mixing with your hands. It's going to be sticky but keep going. After 5 minutes of mixing, the dough will either be too dry or too sticky, add more water (1 tbsp at a time if too dry), or more flour (1-2 tbsp at a time if too sticky). When the dough is neither too sticky nor too dry, cover with a damp towel and let it double in size (it took 2.5h for mine to double in size in a room at 18ºC).
- When the dough has doubled in size, degase it a bit and put it back in the bowl where you have previously added a bit of olive oil. Cover with a damp towel and let it rest for 30-45 minutes.
- In the meantime, we are going to preheat our oven & dutch oven at the same time. Place the dutch oven inside the oven and start pre-heating the oven at 220ºC.
- After 45 minutes, degase again the dough. Take out the dutch oven from the oven (careful it will be super hot), add a parchment paper and put the dough inside. Make sure your parchment paper can go up to 220ºC without burning.
- Cook with the lid on for 30 minutes then take out the lid and continue cooking for 15 minutes.
- Let it cool down a bit then you can enjoy this delicious beauty of a bread.
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