17 Cozy Bread Recipes You Can Make in a Dutch Oven (2024)

FAQs

What temperature do you bake bread in a Dutch oven? ›

My method for baking bread dough in a Dutch oven: Preheat your home oven to 450°F (230°C) with a Dutch oven inside for 30 to 45 minutes.

You just need a lid to cover it and the proper heat-conducting cast-iron material, and your bread will come out perfectly every time. Size & Shape: Look for a 6- to 7-quart, round Dutch oven. Anything much bigger will cause the bread to spread out and go flat.

Any tips for preventing a thick, hard crust on the bottom of my bread done in a Dutch oven? Make sure you are using a heavy gauge Dutch oven and that it isn't too close to the bottom heat element in your oven. If you are still getting a thick, hard crust, you can put a pillow of foil down, like this.

Dutch oven bread recipes often call for a 5.5-quart pot, which makes these Dutch ovens more desirable for baking, which inspires more recipes — and the delicious cycle continues. All that to say, if you don't have a Dutch oven yet, a 5.5-quart Dutch oven will set you up for decades of baking.

To ensure you get a burst of steam when the dough is put inside the pot, it should be preheated empty for about 30 minutes. Start preheating your pot roughly 30 minutes before your rising dough is ready to bake. Keep in mind the temperature of your kitchen will make a difference in how quickly the dough rises.

You don't want your Dutch Oven too big - you want the steam inside to be right up close to your crust. But you don't want it too small either or it will restrict the growth of your loaf of sourdough and can also cause your loaf to have indents where the parchment paper is pressed into the loaf.

After 30 minutes, remove the lid, reduce the oven temperature to 375°F, and continue baking until the bread is nicely browned and cooked through. It should have an internal temperature of 200°F or so when done.

I use a 5 qt. double dutch oven from Lodge and a cheap ceramic oval one depending on what shape loaf is being baked. I especially like the double for boules because there is no top handle and the pot can be used as a lid which makes loading the loaf much easier with less chance of burning yourself.

You can also use pre-cut parchment paper rounds, or these Kana ones with easy-lift tabs, in your Dutch oven when baking cakes, focaccia, roasting meat or vegetables and so much more.

According to Chef Christina Tosi of Milk Bar, dried milk adds flavor to recipes because it's high in protein and sugar, helps your bread rise more, and gives it a more tender texture without interfering with the liquid ratios of your recipe.

Why is my Dutch oven bread gummy? ›

If your bread is gummy and dense, check your oven temperature. Gummy bread is usually the result of the crust forming before the bread inside has had a chance to fully expand. Turn down the oven temperature if needed!

Haven't had one single loaf of bread stick to the pot. If you might want a larger pot for other cooking, you might prefer the 7 quart, otherwise, as others have said, 5 quart should do.

A: Two quarts equals 8 cups. So, if your soup serving size is one cup, you'd get 8 servings. If you ladle about 1-1/3 cups of soup, you'd get about 6 servings.

Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow. Invert the baked loaves onto a wire cooling rack.

If you can, aim to bake your bread at 230°C (450°F). If you're baking regularly, you might consider upgrading to a Rofco oven.

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.

Most loaves and rolls will indeed be done when they register 190°F at their center. But some breads — baguettes, for instance — need to reach a higher internal temperature to be fully baked.