Rustic Country Bread Recipe Dutch Oven

Meanwhile place a 6 quart dutch oven or heavy cooking pot with oven safe lid inside the oven.

Rustic country bread recipe dutch oven.

Easy and quick italian rustic crusty bread at home no knead no machine no dutch oven with only 2 hour rise time. The next time you want warm crusty bread give this recipe a try. Remove hot pot from the oven and carefully set in the dough. The loaf on the left was baked on a baking sheet while the loaf on the right was baked in a preheated bread and potato pot same recipe for both loaves.

I made us the perfect bread for soups stews bruschetta and to use for sandwiches panini all week long. Cover and return to oven for 30 minutes. Be very careful when handling the hot dutch oven as it s very heavy and gets searing hot. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.

The aroma of the fresh bread baking in the dutch oven will make the house smell wonderful. Cool on a wire rack for at least 5 minutes. Preheat oven to 450. About 30 minutes to an hour before you want to bake the bread place the dutch oven with the lid on on the center rack of your oven and turn your oven on to 450 degrees f.

Remove the dutch oven from the oven. Remove the lid and continue to bake for an additional 15 to 30 minutes until it forms a crunchy golden crust. Cover with a lid and bake for 30 minutes. Rustic dutch oven bread recipe.

To get the true crust effect start the dough the night before. When you open the dutch oven there s the perfect loaf of bread. Once it reaches 450 keep preheating the dutch oven for about 20 minutes. If we are having soup or chili a loaf of crusty fresh bread makes the most amazing addition all warm and perfect with melty butter it just completes the meal.

The side by side comparison shows that bread baking in a dutch oven and preheating it first is the key to making an artisan looking loaf. Lift the edges of the parchment paper with the dough on it and carefully transfer it into the heated dutch oven. Meanwhile pour the risen dough onto a heavily floured surface mixture will be sticky and lightly shape into a round loaf. Made by hand with active dry instant yeast flour and water and baked on a hot pizza stone.

Carefully remove the pot from the oven and place it on a trivet or heat safe surface.