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Crusty Dutch Oven Bread

Source of Recipe

From "The Prairie Homestead Cookbook" by Jill Winger


Recipe Introduction

"These homemade loaves are hearty, wholesome, rustic, crusty, and every other adjective I can think of that describes a supremely satisfying loaf of bread. Perfectly crusty round loaves eluded me for years until I realized it's less about the ingredients and more about the baking method. Using a Dutch oven (a heavy pot with a lid) for this free-form loaf creates a steamy baking environment that yields a crispy exterior resembling those of the artisan loaves at your favorite bakery. I think every kitchen needs at least one Dutch oven anyway, but for the purpose of making this recipe alone, it's worth the splurge if you don't already own one. Immediately transfer the finished loaf to a rack and you might even hear the much-sought-after crackling noise of the loaf as it cools. If you don't want to make two loaves at once, store the leftover dough in an airtight container in the refrigerator and bake the second loaf in a day or two. Bonus: The dough improves in flavor as it ages."

List of Ingredients

â—¦ 1 teaspoon active dry yeast
â—¦ 1 tablespoon fine sea salt
â—¦ 3 cups warm water (95-110° F)
â—¦ 6 cups all-purpose flour


Recipe

In a large bowl (I use a food-safe plastic tub with a lid since I usually make one loaf at a time and refrigerate the rest of the dough for later), dissolve the yeast and salt in the warm water. Stir in the flour to form a loose, sticky dough. Cover the bowl and let rise on the counter for 3 to 5 hours, until at least doubled in size. Because of the lengthier rising period, I don't worry about putting this dough in a warm place like I do with other yeast breads.

At least 45 minutes before you plan to bake, place a 5-quart Dutch oven with the lid on into the oven and preheat the oven to 475° F. Divide the dough in half and gently shape each piece into a ball. (Avoid punching or kneading it—we want to keep as many air pockets in the dough as possible.) Slash the top of the dough balls several times with a serrated knife. Set the dough balls on separate pieces of parchment and let sit at room temperature for 40 minutes while the oven heats.

When you are ready to bake, very carefully remove the Dutch oven lid and lower the parchment and one loaf inside. Replace the lid and bake for 30 minutes. Remove the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes. You are looking for the crust on this bread to be deeply browned, much more so than a typical loaf. The first time I made it, I was certain I had burned it to smithereens, but it ended up being perfect.

Remove the finished loaf from the Dutch oven and cool on a wire rack. It's best if you can wait at least 30 minutes before slicing, although I haven't had much success keeping my family away from these loaves, so I wish you luck.

Return the Dutch oven to the oven for 10 minutes to reheat, then bake the second round of dough. Or, if you'd rather bake the other loaf later, store the dough in the refrigerator for up to one week. Before baking, allow the cold dough to sit on parchment for 2 hours after shaping, but otherwise, the baking process will be the same as for the first loaf.

Makes two 10-inch loaves



• Kitchen Notes:
If you don't have a Dutch oven, you can still make this bread with a baking stone, although the crust won't be quite as crispy. Place a baking stone on the middle rack of the oven and preheat to 450° F. Place a small oven-safe baking dish on a lower rack of the oven. Once the oven and stone have heated for at least 45 minutes, transfer the dough to the hot stone. Pour 1 cup hot water into the dish and quickly shut the oven door. Bake for 40 minutes, or until the crust is a deep brown.