Baking Crusty Boule in a Dutch Oven
A heavy cast iron pot acts as a miniature hearth, mimicking the steam-injection systems used in professional ovens. It is the most reliable way to achieve a professional finish without specialized equipment.
Heat is everything.
Your oven needs to be fully saturated with heat; do not skimp on the preheating time for the empty pot.
- 5-to-7 quart Dutch oven with lid
- Parchment paper
- Lame or sharp razor blade
- Heavy oven mitts
What goes in.
- 500gbread flour
- 375gwarm water
- 8gfine sea salt
- 3ginstant yeast
The First Half Bake
The lid must remain closed for the first twenty minutes. This traps the moisture evaporating from the dough, allowing the loaf to spring upward before the crust hardens.
The method.
Mix
Combine flour, salt, yeast, and water in a bowl until no dry spots remain. Cover and let sit at room temperature for 12 to 16 hours.
Shape
Turn dough onto a floured surface. Pull the edges into the center to form a tight ball. Place it seam-side down on a sheet of parchment paper.
Preheat
Place your empty Dutch oven into the cold oven and heat it to 450°F (230°C). Let it sit at temperature for at least 30 minutes.
Score
Using a razor, make a single, decisive 1/2-inch deep cut across the top of the dough. This creates a weak point for the steam to escape and controls the expansion.
Bake
Carefully lower the dough, parchment and all, into the hot pot. Cover with the lid and bake for 20 minutes.
Brown
Remove the lid and bake for another 20 to 25 minutes. The crust should be a deep, dark chestnut color when done.
Other turns to take.
Seeded Crust
Brush the top of the loaf with water right before scoring and sprinkle with sesame, poppy, or sunflower seeds.
Semolina dusting
Dust the bottom of the Dutch oven with coarse semolina flour to prevent sticking and add a grit to the bottom crust.
When it doesn't go to plan.
Use a thermometer to check the center of the loaf; it should reach 205°F.
Let the bread cool for at least an hour on a wire rack before cutting, or the interior will turn gummy.
If the bottom is burning, place a baking sheet on the rack below the Dutch oven to deflect the direct heat.
The ones that keep coming up.
Can I use an enameled Dutch oven?
Yes, enameled pots work exactly like raw cast iron for bread baking.
Does the parchment paper burn?
At 450°F, parchment will brown significantly but will not ignite. It is safe to use.
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