How To Bake Bread Using a Dutch Oven
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- Опубликовано: 2 окт 2024
- ******Please see these description notes for full detail!
In this video I show how to bake a loaf of bread using a home oven and a Dutch oven. This is a loaf of 20% whole wheat sourdough bread with black sesame seeds (full recipe notes posted at the bottom of this description!). For more recipes see my RUclips recipe walkthroughs or visit my Instagram @FullProofBaking. This is a great way to bake bread as the internal moisture from the dough helps to steam your dough in the small space of the hot Dutch oven. Excellent oven spring with this method!
For this method, you will need a Dutch oven, a sheet of parchment paper cut to fit your DO, a dusting flour such as semolina or cornmeal, heat-safe gloves or pot holders, and a razor blade or sharp knife to slash the top of the dough.
Steps:
1. Preheat oven with Dutch oven inside (including the lid; I like to offset mine during the preheat) to 475degF for at least 1 hour (60-90 minutes).
2. Transfer dough (I like to take mine straight from the refrigerator) to the cut out parchment paper and slash with a clean razor blade. My slashes are usually around 1/2" deep and at a 45-degree angle to the surface of the dough.
3. Use parchment paper "handles" like you see in the video to pick up and carefully lower the dough into the Dutch oven.
4. Quickly cover with the hot lid (Careful to keep using the heat safe gloves!) and place Dutch oven into the oven. Immediately lower the oven temperature to 450degF and bake with the lid on for 20 minutes.
5. Remove the lid off the Dutch oven and set aside. Continue baking another 10 minutes at 450degF.
6. Turn temperature down to 425degF for the final 10-15 minutes of baking, or until loaf becomes nicely browned and caramelized.
I like to cool for approx 2 hours before slicing - if you can wait that long! :)
Recipe notes: all dough is hand mixed 💗
300g autolysed flour (20% or 66g whole grain red spring wheat + 80% or 234g King Arthur Flour bread flour (12.7% protein) combined with 234g water. Autolysed for 3 hours at room temp.
Hand mix in levain, inoculation at 20% or 60g. Levain was built by mixing at 1:1:1 ratio (equal parts starter, flour, water), allowed to activate for 5 hours around 80°F.
30 minutes later hand mixed in sea salt (2.1% or 7g).
Performed strengthening via lamination and stretch and folds (separated by 45 min). See other video walkthroughs for more detail regarding these steps.
Total bulk was 5.5 hours at a steady 75°F.
Straight to final shape, moved to banneton, and immediately refrigerated overnight 38°F, 14 hours (no additional rise at this temperature).
Baked as you see above, straight from the cold fridge.
Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): www.amazon.com...
This is the BEST and most effective instruction I have tried! I did not preheat the lid though in order to create a very hot bottom that encourages oven spring (from the bottom).
Mama Mia! Thanks for sharing! Contrary to common sense, moisture in the baking chamber helps to yield a beautiful crust.
Haha - very welcome! Thanks for your comment! :)
Beautiful and you tips are very important!! Thank you 💗
Thank you! :) Happy baking!
hey I tried preheating my dutch oven with a probe inside to check the temperature and I found out that it took only 15 minutes once my oven is at 475 degrees ( i put my dutch oven already inside my kitchen oven when it's cold though ) for my dutch oven to get to 475 degrees... Is there a reason why I should wait more time before putting my loaf in my dutch oven? :) thanks for thw answer already
Of the many sourdough bread recipes, this is the only that I recall going directly from the fidge to the oven. Curious the bake times are approximately the same. You too have excellent results. Thanx for the nicely done video.
Sooo helpful
good video, loaf came out perfectly thanks
Do you cut/prepare your own parchment paper? Sooooo cooool
Finally a serious guide with no BS and a great result thank you
Hi Kristen, love your videos, they are so detailed and easy to understand. Thank you! I have a conventional Microwave oven, the highest temp is only 200 celsius (392 F). I tried baking it longer with the dutch oven since the temp is low but my sourdough is always flat after baking. How do I make it raise? Another problem is every time I bring my dough out from fridge for baking, the dough will flattened. Please advise if there is any way to resolve this? Looking forward to hearing from you soon.
In the description u wrote 20minutes after lid off in video is 10minutes. ?!?
🤩 WOW!!!
Hi Kristen,
I cannot find a boule in your videos. Did you film one?
you are a fantastic communicator, I have seen countless videos, but your ones are inspiring, but please put your recipes on youtube
Thanks so much! All my recipes are posted in my recipe video walkthroughs, as well as on my Instagram page :) Please see my more recent How To Make A Basic Crumb Sourdough Bread for a full recipe, for instance! Happy baking!
I never leave this kind of comment, but YOU are my new Bread Goddess. this is perfection in simplicity. Thanks, Sub'd and thumbs up.
Very kind of you, haha, thanks!
Does having a convection mode on your oven help?
nice video
hope you keep update :)
one hour preheat is actually too long for me. and my oven heat max its only 275 or max. I usually put my dough in after 15mins preheat and it works fine for me. I believed everyone has different set up for their oven too. it really depends.
I’m loving your videos - just started following - but a few have no sound . Am I doing something wrong or is that intentional?
Thanks for the great information. Just wondering what are the main advantages/disadvantages of using dutch oven vs pizza stone and lava rocks?
My home oven does not allow me to switch off the fan so I believe dutch oven may be more suitable, however, I've been using a better oven at work using your recipe and getting great results.
The dough will release moisture during baking, so if you keep it in a small space like a Dutch oven the moisture will make the crust crunchy. You can achiever this without a Dutch oven by adding moisture to your oven using a pan of water or spraying water during baking. The Dutch oven is just much more convenient and it takes care of all that without messing with water.
Do you think the size of the dutch oven is relevant in terms of steam?
it is easier if you place and rotate the bread paddle on the baking paper.
Love this method as well!
Do I spray dough with water before putting in Dutch oven??
@FullProofBaking +FullProofBaking Whats the difference in dutch over bake and challenger bake? you use two different temps settings for both. shall we use the same as in challenger for dutch or that's wee to hot?
I'm looking for some advice. I think my dutch oven may not be trapping steam properly: when I remove the lid, there isn't a cloud of steam as there is in this video. It also seams that my bread wants to rise more, but that the crust sets too soon, and then cracks. Do you think I should buy another vessel?
Hi mate, I have the same problem.
Have you sorted out this issue at all?
Thanks
Hello! I have a 4.5 qt round dutch oven, 9.5 inches in diameter and 4.5 inches high, would that work for your basic open crumb recipe? Or I also have a larger oval DO, I'm not sure the dimensions on it though if that will work better.
Hi Kristen, can i put one ice cub for first 20 min ? Thank you🙏
Thanks for the detail. I saw another guide where they put an isolated cooking sheet under the dutch oven after lowering the temperature to keep the bottom from getting over-done in proportion to the rest. It was a trick from some culinary school. Looking forward to trying this with my oval dutch oven!
This is an older video - I always use this trick nowadays! I use a broil sheet (with the air gap)... Thanks for mentioning! :)
Would this apply to an electric oven as well? On most of them I believe that most heat is generated above, plus you can turn off the bottom heat.
@@mannem8074 I use this same technique in my electric (with only top heating element) yep!
Please help, why did after I score my dough go flat?
Made this today it is a great recipe and technique. Thank you! The crumb is open and so chewy and flavorful! Great crust! We ate half the loaf already!
I am just starting my sourdough adventure. My starter is almost read. I am now starting to research and gather my supplies. I have a question. In your video are you using a 10" oval proofing basket and are you using a approx. a 5 to 5.5 qrt dutch oven which has a around a 10" diameter at the base? I am asking because I want to make sure that I purchase both - the proofed dough and a dutch are compatable in their sizes. I am assuming the length of the dough is around 8.5" so there is "wiggle" room in the dutch oven that is around 10" in diameter. Would that be correct?
Is there a difference in the finished bread when you use a cold dough from the frig vs room temp dough baked in the Dutch oven?
You are great. Thanks for sharing your videos. They are a real gem. The way you communicate is fantastic. Thanks a million and look forward to another bake with you. 🙏 🍞 👨🍳
Very very welcome - thanks for the kind feedback :)
Thank you
Very welcome!
Your videos are very impressive, thank you. What kind of dutch oven do you use? You get a lot more steam coming out when taking the lid off, than I get with my Le Creuset and my Staub. This indicates that your pot has a better seal.
Thank you for your feedback! I use a Martha Stewart Cobalt Blue Enameled Cast Iron 6 Qt. Round Dutch Oven Casserole. Great seal, for sure :)
My Dutch oven says do not heat empty. I've baked in it without preheating with decent results. Has anyone else done this?
I discovered a year or two ago that with a cast iron Dutch oven you can place the dough in a room temperature Dutch oven and cover with the lid and get great results. The results are essentially identical to when using a preheated Dutch oven. Of course, it gets put into a hot kitchen oven.
I started using what is called a Lodge "double Dutch" oven. The lid has no handle in the middle and is rather flat and can sit evenly on an oven grate, with the kettle part turned upside down to cover the lid. Using the cold D.o. technique and that kettle you den't need to reach into a 400+F kettle.
Hello. What size of a Dutch oven you used for this bread?
Also I have to say that your videos are very good and easily understood. Thanks a lot!
At around 1:38 you can see that it's a 5qt Dutch Oven. I've used this method with a 4 and 5 qt, both sizes work great!
don`t you put some ice cubes inside the dutch oven?
Did you use 60 grams of wheat (20% of 300) and 240 grams of bread flour (80%) and 240 grams water (this would be 80% hydration)?
Thank you for those very clear instructions. But I have a question about the trend to make artisan bread with many large holes. From an eating perspective, with such little bread due to the holes, are you basically just eating crust? How to you spread butter or jam on bread with such large holes? Is this type of bread meant to be dipped in seasoned oil instead, just eaten plain? Thanks.
For this kind of bread - I like to either dip in a flavored oil or smother with butter. I also like to eat this kind of bread with cheeses or with salted meats. The crumb is not overly open - I pat down the dough at the end of the bulk to rid of very large air pockets, and my husband often eats this bread with peanut butter smeared on top. It's not a true sandwich type bread (I love my honey oat whole wheat sandwich loaf for this type of thing). This type of artisan bread is more open and airy - Hearty, crackly crust with a tender, soft crumb. Lovely flavor and textures at play :)
Full Proof Baking thanks for the quick reply.
Hype!
I put my pizza peel on top of the banneton then flip the whole thing. I will have to try that shape of parchment paper cutout though. Thanks as always!
Very welcome! Happy baking to you :)
Are you saying we don't have to wait until the dough warms up to room temperature? Baking cold dough?
Exceptional! I just came across your videos and without a doubt they are extremely helpful. Some of the best videos on RUclips. Thank you for your highly articulate informative presentation.
Nice dough, clean process as always you did!... I'll try this recipe next time... maybe tomorrow... thank you so much.
Thanks for the feedback! I was happy with the spring on this bake :)
Thank you thank you thank you! I have tried sooooo many sourdough recipes and this one is the best! I get consistent results with your technique and my family and friends think I’m a master baker now! LOL
This video is GREAT :) can you tell me the rough dimensions of your dutch oven? and also the dimensions of your banneton?
For sure! Here is the exact product I purchased: smile.amazon.com/gp/product/B00AESW02O/
And the banneton: smile.amazon.com/gp/product/B07F6SBW7C
That parchment paper cutout is a really nice tip. Your bread recipe is interesting as well. I will try it. Thanks.
Great to hear, and thank you for the feedback :)
I've been doing DO bread for years, and there is always a little stress for me with the transfer of dough to the blazing hot pot. This paper method is fabulous!
Loving your videos, each step very clear to understand!
Just missing some audio 😅
Audio in the videos will be coming soon! :) Thanks so much for the feedback - really appreciate it
what is your banneton size? i'd like to buy oval banneton but i'm concerned that it wouldn't fit into my dutch oven because it is round one.
What about steam?
Hi. Does one preheat the Dutch oven with the lid on or without it?
do you ever make a boule?
Any tip to avoid burning the base? thanks!
hi! whats the size of your basket and the size of the DO? I am trying to choose a DO that will fit both oval and round breads without being too big (so there is enough steam)
The banneton used here is by BreadBosses and it is a 10x6x4.5" oval. The dutch oven has an inner circumference of 10.25". Hope this helps!
the summary was nice
If I want to make baguettes do i separate and shape them at the same stage as you do? I followed and made the Dutch oven loaf and it turned out awesome.
Hello! I really like this tutorial for baguettes: ruclips.net/video/O2k7bbz7imQ/видео.html
What kind of Dutch oven are you using?
Only thing missing is some audio
Got it! All my recent videos have been uploaded with full audio. Hope you find it more useful! :)
It’s your biggest fan again! I love seeing a new video from you. I’ve always gone with 500°F to start, then drop to 450°F for the rest of the bake (removing the lid of my cloche after 30 minutes, then baking another 15 min). This instruction is a bit shorter and a bit lower in temp...do you go for any internal temp of 200°F? You still had some good color on this crust...was there any honey or sugar in the dough?
Believe it or not, I've never checked the internal temp of my bakes! I use the tapping method - if it looks nicely caramelized and sounds hollow when tapped on the bottom, it's done! I posted the recipe above - this was only a simple mix of 20% whole wheat, 80% bread flour, 2% sea salt and some black sesame seeds :)
Does the lid stay off for the rest of the time once you remove it to release steam?
Yes
Sure does!
I feel so sad that your videos have no sound. It’s a real put off for me and makes me just skip it and not watch on.
I've had enough of this feedback since I started posting last spring - my most recent three uploads are all with audio! :) Hope you find them more useful!
I have to agree with the other people 😉. I very much enjoyed your other video with sound and your instruction is spot-on.
Also I love the idea of shaping the parchment paper normally I just do a big square and it's all over the place lol.
Thanks!!
@@karenlatham4053 Thanks for the feedback - this was a slightly older video, and I include audio in all my more recent videos and will continue to do so into the future :) Love that parchment paper trick!
Full Proof Baking stay strong, lol! People can be overly repetitive and rude! You’re doing great! Thank you
You don’t need to futz with the temperature so much. It’s not necessary.
I'm sure it's different oven to oven - I have had issues with burning using cast iron and ceramic. I prefer to slowly drop the temp over the course of the bake so that I don't run into this issue.