Dutch oven hand-dip bread

zhy9505 2025年1月28日

0 2 5 minutes read

This amazing Dutch oven artisan bread is not too easy to make. With just a few ingredients and little hands-on time, you can put a fresh homemade bread on the table. You may never return to the store to buy bread.

Place flour in a large bowl. Place the yeast on one side and the other side with the salt on the other side. You don't want them to touch before adding liquid.
In a separate bowl, stir together water and honey. Add the flour and stir until combined. The dough looks a little scattered.
Cover the bowl with a damp tray towel and let it sit for two hours.
Once the dough has a chance to rise, place a piece of parchment on the counter and then gently dust it with flour. If you want to make two smaller bread breads, divide the dough in half. The other half can be stored in the refrigerator in a covered container for up to three days.
Gently tilt the dough directly from the bowl onto the flour parchment paper. Gently shape the dough into round bread without handling it.
Place a large bowl on the dough and then rise for another 30-40 minutes.
After 15-20 minutes, preheat the oven to 450 degrees. Make sure your rack is on the lowest rack. You may need to remove other shelves when baking bread.
Ten minutes before preparing the dough, place the Dutch oven and heat it up.
After ten minutes, carefully remove the hot pot from the preheated oven.
Remove the bowl from the top of the dough. Grab the corner of the parchment and carefully lift the dough. Use paper to gently lift the dough into the Dutch oven.
Gently flour the top of the dough and use a sharp knife to cut 3 slices into the top of the bread. The gap should be about 1/4 inch deep and allow steam to escape and the bread expands when baking.
Reduce the oven temperature to 400 degrees. Place the lid on the Dutch oven and cover the bread. Place the pan in the oven and bake for 28 minutes.
After 28 minutes, remove the lid from the Dutch oven and bake the bread for another 5-10 minutes (total cooking time is 33-38 minutes).
When the bread is lightly browned and cooked, it is done. After removing the bread from the oven, immediately use parchment paper to lift the bread out of the pan and cool on a rack. Otherwise, the bread will continue to be cooked and the bottom crust will become difficult and difficult to slice.
Rest for 5-10 minutes before slicing and swallowing.

Why We Love This Simple Dutch Oven Craftsman Bread

I firmly believe that there is not much simple pleasure in life as satisfying as a fresh piece of homemade bread from the oven. The rich yeast aroma when baked, facing the fragility of the crust of the soft pillow interior. Thanks to this recipe, even the most amateur bakers can use it completely. Can you stir things in a bowl? Do you have an oven? If you answered yes to these questions, you can make bread. I can guarantee you will be glad you did. It's totally simple and totally delicious. Let's bake!

Ingredients for making simple Dutch oven handmade bread:

flour
Instant yeast
Salt
Honey
water

All the ingredients are super alkaline and I've been on hand. I've used bread flour, but I've also used all-purpose bread with the same successful effect. So you do you. It is important to use instantly (sometimes marked as fast rising) yeast in this recipe, as this super simple bread doesn't require you to prove the yeast. You can use any salt on your hands – I usually use regular meal salt. Make sure your water is warm, between 120-130 degrees Fahrenheit. It should be warmer than the water temperature of conventional active yeasts, as we involve other ingredients. It doesn't need to be very precise, but it's too cold and won't activate the yeast. Too hot will kill it.

A small piece of craftsman bread cut into a bowl of wooden cutting boards and into a bowl of dipped oil.

How to Make Dutch Oven Craftsman Bread

I'm not kidding when I say this bread is easy. Pour and stir easily.

Pour flour into a large bowl: On one side of the bowl, add the yeast. On the other side of the bowl, add the salt (you don't want both to touch before adding the liquid, otherwise it will interfere with the yeast).
Combined with wet ingredients: In a separate bowl or liquid measuring cup, stir together honey and water. The water should be between 120-130 degrees.
Mixed together: Pour the water/honey mixture into a bowl and stir well until the dough is combined (I like to use Danish dough to stir for this). It will look a little rough and messy.
Let me rise: Cover the bowl with a damp kitchen towel and let it rise for 2 hours.
Once the dough has a chance to rise, put a piece of parchment paper to bring the flour paint.
Shapes and rest: Pour the dough onto flour parchment paper and gently shape the dough into bread, be careful not to deal with too much dough. Pour the bowl over the dough (I use a large glass bowl) and then rest for another 30-40 minutes.
bake: Preheat the oven and add a Dutch oven near the end (use a 6-quart Dutch oven if baking a large piece of bread, or use a 3-quart Dutch oven if making two smaller breads). Carefully lift the dough with parchment as the handle and place it gently into the Dutch oven. Cover with a lid and bake for 28 minutes. Remove the lid and continue baking for another 5-10 minutes, or until light golden and baking.
Cool: Immediately after cooking, raise the bread from the pot to cool. If you leave it in the pan, it will continue to cook and the crust will become too hard. Allow to cool for 5-10 minutes before serving.
enjoy! ! We love to eat pureed bread or dip in delicious olive oil.

A homemade bread on a wooden board next to a jar filled with jam and flowering plates

More information about this amazing Dutch oven artisan bread:

This is not kneading!

This bread recipe does not require any kneading. Just stir and rest. That's why it's such a wonderful weekday dinner. It does take a little time, but most of it is handy.

Widely used!

Take this bread to the next level by adding flavor accelerators like fresh rosemary, hay, chopped garlic, chopped chives or sharp cheddar cheese.

How to serve:

This bread is indeed the best when enjoyed on the same day. If you can’t do everything in a day, you can split the dough in half and make two smaller breads. The extra dough can be stored in the refrigerator in a lid container for up to three days.

We like buttered bread, dipped in seasoned olive oil, topped with jam or thick cheese, or dipped in homemade soup. The remaining bread is perfect for toast or grilled cheese sandwiches.