Making Dutch Oven Crusty Bread

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter offers a unique flavor profile, while instant yeast is usually less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has health benefits, while vegetable oil is budget-friendly.

butter

🥗Healthier: margarine

💰Cheaper: shortening

Margarine can reduce saturated fat, while shortening is often less expensive.

Welcome to the video and introduction to making crusty bread in a dutch oven.

Mention that this is the creator's first time using a dutch oven and making crusty bread.

State the recipe is from thecomfortofcooking.com and will provide links in the description.

Use 2 teaspoons of kosher salt, but substitute with 1.5 teaspoons of sea salt due to availability.

Use instant yeast (fast acting) as the yeast for the recipe.

Prepare the 8-quart Lodge dutch oven, noting it has a 12-inch diameter lid.

Use parchment paper to make placing the dough in the dutch oven easier.

Rotate the lid of the dutch oven every 10 minutes to even out hot spots from the coals.

Note that burnt crust on the bottom indicates too many coals underneath, which can be sliced off easily.

Cook the bread for 30 minutes at 450 degrees, then remove the lid to brown the top for an additional 7 to 15 minutes.

Adjust cooking time based on observation, noting that the bread was ready within 30 minutes instead of the expected 30 to 40 minutes.

Taste the bread, noting it has a soft inside texture and a nice, crusty exterior.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens