Garys 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:

• 1. You will use a stand mixer for this recipe. In the mixer bowl, place all the ingredients for the sponge (step 1) and mix well. This can be done by hand. Cover with plastic and let sit until doubled and quite bubbly. This will take 75-90 minutes. Note this recipe calls for instant yeast, which is much faster than regular yeast.
• 2. While the sponge is rising, prepare a 5 qt. Dutch Oven by lightly greasing with shortening and lining the bottom with parchment paper. Grease the paper and sift a bit of flour on top of the greased paper. You do not need flour on the sides of pan.
• 3. You should have all of your step 2 ingredients measured and ready to go when the sponge has doubled in size.
• 4. When sponge has doubled, add all the remaining ingredients and mix with the dough hook attachment on your mixer. The dough will be sticky and not come together in a ball. Add additional bread flour a couple of tablespoons at a time, while mixer is kneading on low speed. You should only need 1/4 to 1/2 cup total flour. Stop adding flour when the dough starts to come together and barely sticks to the bottom of the bowl. At this point, process a few minutes more.
• 5. Transfer the dough to a large greased or buttered bowl, using a rubber spatula. Grease or butter the top of dough. Cover with plastic until doubled in size, or about 1 hour.
• 6. When the dough has doubled, do not punch down. Use a rubber spatula to fold several times to shape and then turn out into your prepared Dutch Oven. Cover with plastic to rise around 30 minutes. The dough should fill your 5 qt. pan by almost halfway up.
• 7. Remove plastic from top of pan. With a very sharp knife or razor blade, score the top in a diagonal pattern. Dust with a little flour and place the lid on top to cover. Place the Dutch Oven in a cold oven. Turn the heat to 425 and bake undisturbed for 55 minutes. Remove the lid after 55 minutes and bake uncovered for 10 more minutes. Remove from oven to a rack.
• 8. After the bread has cooled a few minutes, remove from pan and cool completely on a rack before slicing. Keep tightly covered to retain freshness. This is a large loaf. I cut mine in half and freeze half for later.

Steps:

• 1. Make the dough for this bread the afternoon before you want to bake it. I usually do that around 3 o'clock. In a large mixing bowl, place the Rosemary, Salt, Pepper, Yeast and Flour. Use a fork to blend well.
• 2. In a large pouring cup. Mix the warm Water, Olive Oil, and Honey by stirring. Pour over the dry ingredients.
• 3. Use a rubber spatula to stir/fold the dough as much as you can. Some of the flour might not incorporate at this point. Using your hands work the dough for 1-2 more minutes by folding or gently kneading just until it comes together well enough to shape a ball.
• 4. Place the ball of dough, rubbed with a very little amount of additional olive oil in a clean large bowl. Cover with plastic. Let sit to rise at room temperature for about 3-4 hours. It should have doubled in size.
• 5. Punch down dough. Shape into a ball. Cover again with the plastic. Refrigerate overnight until morning.
• 6. When you get up in the morning, remove the dough from the fridge. Punch it down and shape it in a ball. Place it in a 5 quart Dutch oven that is lined with two layers of parchment paper. The double layer will assist in the bottom not over-browning. Cut a shallow x in the top of the bread with scissors. Using a small sieve, give the top of the loaf a good dusting of a couple Tbsp of additional flour. Cover with plastic and let rise until double in size. That will take about 2 1/2 hours.
• 7. Before you get ready to bake your loaf of bread, prepare your oven for optimum baking. With one rack in the lowest position, set an empty cookie sheet or baking stone on it. This is done to deflect the heat away from the bottom of your Dutch Oven. Have a second rack positioned in the center of the oven. You will bake the bread on this rack.
• 8. When your loaf is ready to bake, remove the plastic and place the lid on the Dutch Oven. Place in a Cold Oven. Close the oven door and turn the oven on to 375 degrees. Bake for 1 hour. Do not open the door during this time.
• 9. After bread has baked 1 hour, remove lid and continue to bake an additional 10 minutes.
• 10. Remove the bread from the oven and remove loaf immediately to cool on a rack. Cover the loaf with a lightweight cotton or linen tea towel. Leave to cool at least 2 hours before slicing with a good bread knife.

Steps:

• Stir the yeast into the water and allow the yeast to bloom until foamy.
• In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
• Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
• Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
• Once finished, cover and let the dough rise again for another 1 ½-2 hours.
• Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
• Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
• Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
• Cover and let rise for 1 hour.
• Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
• Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
• Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
• Cover with the lid and return the pot to the oven.
• Bake for 45 minutes, removing the lid for the last 15 minutes.
• Remove bread from pot, cover, and let cool for 10 minutes before slicing.
• Enjoy!

Steps:

• In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

Steps:

• Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan.
• Cut into 2-inch slices.
• Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft.
• Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate.