Easy Dutch-Oven Bread
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By Matthew Hull
Easy Dutch-Oven Bread
12 steps
Prep:30minCook:1h
The key to the crust is to bake it longer than you think. Your oven is going to be dark so the bread will look darker than it actually is. I usually go the full 30 minutes. For a funky sour flavor, let your dough cold ferment in the fridge for 3+ days (after the initial 12-18 hrs). The wait is worth it!!
Updated at: Thu, 17 Aug 2023 05:34:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
78
High
Nutrition per serving
Calories517.6 kcal (26%)
Total Fat2.4 g (3%)
Carbs104 g (40%)
Sugars0.4 g (0%)
Protein17.2 g (34%)
Sodium1553.3 mg (78%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Mix everything together until there is no more visible flour.
Step 2
Cover with a damp towel or plastic wrap.
Step 3
Ferment at room temperature for 12-18+ hours (this loaf was 16 hrs).
Step 4
After the time, wet your hands and stretch and fold in all the sides.
Step 5
Move to parchment paper, seam side down (this makes putting the bread in easier).
Step 6
Proof for 2 hours (I use the same bowl to cover it).
Step 7
Preheat your oven with your cast iron or Dutch oven for 1 hour (450F).
Step 8
Dust the top of your loaf with a little flour and cut straight down the middle (you can use a scissor for this part too). This lets the steam escape in a controlled manner.
Step 9
Transfer your bread into your pan carefully.
Step 10
Bake covered for 30 minutes.
Step 11
Take the lid off and bake uncovered for 25-30 minutes more.
Step 12
Let it cool on a wire rack.
