Crusty Dutch Oven Bread Recipes

Steps:

• In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Steps:

• Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
• Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
• Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
• Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
• Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
• Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

Steps:

• 1. Whisk flour, yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl.
• 2. Add the water and stir with a wooden spoon until the dough is mixed well.
• 3. The dough will be quite sticky and shaggy looking, but that's OK.
• 4. Cover the bowl and set aside for 12-18 hours (up to 24 overnight is fine).
• 5. Preheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes.
• 6. Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.)
• 7. With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so the dough doesn't stick. Let the dough just sit there until your pot is preheated.
• 8. Take the hot pot from the oven and gently place the dough into the pot.
• 9. Cover with the lid and return to the oven and bake for 30 minutes.
• 10. Remove the lid at that time and return the pot to the oven for another 10-15 minutes.
• 11. Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.

Steps:

• In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
• The dough will be shaggy and sticky.
• Cover bowl with plastic wrap.
• Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
• The dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it.
• Sprinkle it with a little more flour and fold it over on itself once or twice.
• Cover loosely with plastic wrap and let it rest for about 15 minutes.
• Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
• Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
• Cover with another towel and let rise for about 1 to 2 hours.
• When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
• At least 20 minutes before the dough is ready, heat oven to 475 degrees.
• Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
• When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
• The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
• Cover and bake for 30 minutes.
• Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
• Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Steps:

• 1. Stir dry ingredients together.
• 2. Add water.
• 3. Cover with plastic and let sit 2 hours up to 14 hours. It will be ready to bake at 2 hours but you can let it sit up to 14 hours for your convenience.
• 4. Turn out onto a floured surface and form into a ball.(be sure and coat your hands with flour as the dough is sticky) Cover once again in plastic and let rest. While this rest preheat your oven to 450 degrees. Once your oven is ready then preheat your dutch oven for 30 minutes.
• 5. Place dough into the dutch oven and cover.(I usually grease mine with ghee) Bake 30 minutes. Remove the cover and bake an additional 10-15 minutes.