Dutch Oven Crusty Boule
The Dutch oven acts as a personal hearth. By trapping the steam released from the dough as it hits the heat, you mimic the environment of a professional stone oven.
Commit to the preheat.
The pot must be searing hot before the dough enters. Do not skip the sixty-minute warm-up in the oven.
- Dutch oven with heavy lid
- Large mixing bowl
- Parchment paper
- Sharp razor or serrated knife
What goes in.
- 3 cupsall-purpose or bread flour
- 1.5 cupswarm water
- 1 tspinstant yeast
- 1.5 tspsea salt
The lid is your best tool
Keep the lid on for the first thirty minutes. This traps the moisture escaping the dough, preventing the crust from setting too early and allowing the bread to expand fully.
The method.
Mix the shaggy dough
Whisk flour, salt, and yeast in a bowl. Stir in the water until no dry streaks remain. It will look like a messy, sticky ball.
The bulk ferment
Cover the bowl with a damp cloth and leave it on the counter for 3 hours. Look for the dough to double in size and show bubbles on the surface.
Preheat the oven
Place your Dutch oven inside the oven and set it to 450°F (230°C). Let it heat for a full hour before you plan to bake.
Shape and score
Turn the dough onto a floured surface. Fold the edges into the center to form a tight round. Place it on a sheet of parchment paper and use a sharp blade to make a deep slash across the top.
Bake
Carefully lift the parchment and dough into the hot pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for 15 minutes more until the crust is a deep, dark chestnut brown.
Other turns to take.
Seeded
Fold in a quarter cup of sunflower or poppy seeds during the initial mixing stage.
Rosemary Garlic
Add two tablespoons of chopped fresh rosemary and three cloves of minced garlic to the flour.
When it doesn't go to plan.
Use a kitchen scale if you have one; 500g of flour is more precise than 3 cups.
Don't pull the bread out too soon. The crust should sound hollow when tapped on the bottom.
Let the loaf cool on a wire rack for at least 45 minutes; cutting too early results in a gummy interior.
The ones that keep coming up.
Can I use a Dutch oven with a rubber seal?
No. The high heat will melt or damage gaskets. Use a standard cast iron or enamel pot without any synthetic parts on the lid.
Does the pot need to be greased?
If you are using parchment paper, no. If placing the dough directly into the pot, dust the bottom lightly with cornmeal.
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