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Making an effortless Dutch Oven Bread recipe

January 5, 2021

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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)
Print Recipe

Dutch Oven Bread Recipe

Prep Time5 hrs
Cook Time45 mins
Total Time5 hrs 45 mins
Course: Baking
Cuisine: baking
Keyword: bread
Servings: 1 round bread loaf

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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in Recipes # bread, le creuset

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bookswithtofucado
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