Dutch Oven Bread, An amazing crispy bread recipe.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds flavor and complexity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

Start by testing the yeast by adding sugar to warm water and then adding softened butter and yeast. Mix thoroughly and set aside for activation.

After 10 minutes, check if the yeast is active; if not, replace it.

Add the activated yeast mixture to a large bowl.

Add bread flour and salt to the bowl with the yeast mixture.

Use a wooden spoon to bring the mixture together, then switch to a bowl scraper to combine thoroughly.

Turn the dough out onto a work surface and scrape any flour from the bowl.

Prepare the bowl with a thin coat of neutral cooking oil to prevent sticking after proofing.

Knead the dough by pushing forward with the heel of your hands, pulling it back, flipping it 90 degrees, and repeating for 10 minutes.

Once kneaded, tighten the skin of the dough by dragging it towards you and place it back in the oiled bowl, swirling it to coat.

Cover the bowl with a shower cap and let it rise in a warm spot for 1 hour.

After the first proof, knock the dough back and form it into a ball.

Place the dough into a greased cold Dutch oven, cover, and let it proof for 45 minutes.

Preheat the oven to 210°C (410°F) with 5 minutes left on the proofing time.

Once proofed, score the top of the loaf with a baker's blade.

Place the lid on the Dutch oven and bake for 30 minutes.

Remove the lid for the last 5 minutes of baking to allow the top to crisp up.

After baking, carefully tip the loaf out onto a wire rack to cool.

Let the bread cool for 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens