HOMEMADE BREAD IN DUTCH OVEN
You are going to love this crispy homemade bread, so why not make one right now with this simple homemade recipe.
Servings: 1 bread
Calories: 126kcal
Equipment
- dutch oven 5 1/2 qt
Ingredients
- 6 cups all-purpose flour
- 2 tsp dry instant yeast
- 2 tsp sea salt
- 3 & 1/3 cup warm water 130F/55C precisely
- 1 tsp carvi seeds (optional)
Instructions
- Combine the all-purpose flour, yeast, carvi seeds (optional) and salt in a large bowl. Stir in water and combine with wooden spatula.
- Cover with plastic wrap and let the dough sit at room temperature for 3 hours.
- Transfer the dough onto a clean surface, sprinkled with flour (approx. 3 tbs). Sprinkle some flour also over the dough (1 tbs), so it doesn't stick to your hands. The dough will be loose and sticky, but very soft. Fold the dough gently in a shape of a ball. Use dough scraper to help you to shape and lift the dough.
- Place the dough onto a piece of parchment paper-lined bowl and cover with a clean kitchen towel. Let it stand on counter top for another 30 minutes or until the oven will be reheated.
- In the meanwhile, place Dutch oven with the lid in oven and preheat oven to 450 °F (ca. 232 °C). It will take approximately 20-30 minutes for the oven to reheat. The dough will have it's time to prove for the second time.
- When oven reaches 450 °F (ca. 232 °C) carefully, using oven gloves, lift the parchment paper with the dough, from the bowl and place it gently into the hot Dutch oven. Be extremely careful, as the Dutch oven is very hot!! Cover with lid and bake for 40 minutes.
- After 40 minutes baking, remove the lid and return the bread in Dutch oven back to the oven and bake for additional 10 – 15 minutes. Keep a close eye on the bread, as temperatures of ovens may vary. Once the bread is golden brown remove it from the oven.
- Lift the bread on the parchment paper from the Dutch oven and place it (with the parchment paper) on the rack to cool it down. Let the bread cool for at least 1 hour.
- Use sharp bread knife to slice the bread. Enjoy it with your favourite toppings!
Notes
- This recipe is adjusted to all-purpose flour, but you can mix it whatever ration you want with wheat bread flour or whole wheat flour. Both works well with this recipe. If you want to use rye flour, see the recipe here.
- The water temperature must be precise, if you want to enjoy the bread in the shortest time possible. Which is in total in between 3-4 hours, including rising the dough.
- You can also prepare this homemade bread overnight with 12 hours of rising. See the notes inside the blog post.
- The best result are when baked this bread in Dutch oven.
- You can add different flavours to this homemade bread, such as cheese, seeds, olives, onions, chocolate, cinnamon, etc.