Baking Bread in a Dutch Oven! (see post below for winner of the book giveaway!)
Here is yet another way to get a fabulous crust on your bread without using any steam in the oven. I mentioned my very unsophisticated disposable lasagna pan as an option and now I present you with yet another ingenious idea. Baking bread in a Dutch oven was made popular by a Mark Bittman’s article in the New York Times about baker Jim Lahey. He introduced home bakers to a professional style bread that didn’t require a steam injected oven. All the iron-pot methods are based on the old European technique of baking inside a closed clay pot. Most people don’t have one of those, but enameled cast-iron pots are readily available– and they trap all of the internal moisture in the dough and that creates the steam you need to get a crisp and shiny crust. It really is fantastic and it works perfectly with our stored doughs from the book.
As you can imagine, the only drawback to this method is that you are limited to a bread that is the shape of your Dutch oven. Luckily, Le Creuset has several shapes to choose from and I’m determined to try them all! The company even sells a special knob that can withstand the 500°F baking temperature of this method. All of these items (including the metal replacement knob) are available in Minneapolis-St. Paul at Cooks of Crocus Hill or nationally through Amazon (which offers a 7 1/4 quart pot, a 6 3/4 quart oval, a two-quart, and others. There are other brands, but I have not tried them!
Using a metal replacement knob is really essential to baking with this method, the hard plastic knobs will smoke at 500°F. Otherwise you’re limited to the maximum temperature recommended by Le Creuset (usually 450 degrees), and the crust won’t get as crisp.
Preheat the pot with the lid on to 500°F for about 20 minutes. I used a 7 1/4 quart pot to bake a 1 1/2 pound loaf of bread.
Shape your boule from any of the non-enriched doughs from the book and allow to rest on a piece of parchment paper as suggested in the recipe. I used the master recipe for this loaf and let it rise for about 1 hour and 20 minutes, because it was larger than normal. I find it easiest to get the dough into the very hot pot if I can drop it in right on the paper.
Slash the dough 1/4″ deep.
VERY carefully lift the dough and drop it, with paper and all into the preheated pot. This can be awkward the first time you do it. I took the pot out of the oven and rested it on a cooling rack so that it was at a comfortable height to get the dough in without fear of touching the hot pot! It is very easy, but just be careful! Replace the lid and slip it back into the oven.
After 15 minutes of baking remove the lid. The dough only needs to bake in the steam for that amount of time. now it is time to get a lovely caramel color to the bread. Turn the heat down to 450°F and bake for another 15-20 minutes, depending on the size of the loaf.
Once the loaf is nicely browned, carefully remove it from the pot with a spatula.
Peel off the parchment and allow to cool on a cooling rack.
Once the bread is totally cool, cut and you can see how fantastic the crumb is! Enjoy!!!
I bought an enamel cast iron pot just for bread baking but it says do not heat up empty
I see you did heat up the creuset and it seemed fine…should I go for it?
Hi Margot,
Is it a Le Creuset? If so, I have used mine for this purpose for years. You will want to switch out the knob for a medal one, but otherwise it is fine to use. The interior may discolor slightly, but that doesn’t effect its baking ability.
Thanks, Zoë
I called Lodge, the maker of my new dutch oven and was told to fill it about halfway with water, preheat and pour the water out when ready to bake.
Hi Adele,
I’ve never done this and have never heard of anyone else doing it, but the Lodge folks would know best. I will continue to do it without the water, but if you are scared it may somehow ruin your Dutch Oven, then play it safe for sure.
Thanks, Zoë
Can a regular cast iron Dutch Oven be used for this method, or does it need to be one that is an enamel cast iron?
You can do it, especially if it’s well-seasoned.
I would recommend using the regular cast iron dutch oven over the enameled one if the enamel is light color. The heat will turn the enamel dark brown/grey. It does not hurt the pan it just does not look nice. I purchased a lodge set for ~$30 where the top (lid) can also be used as a skillet. You can also put the loaf in the lid, heat the pan, then put the pan over the loaf and back into the oven.
Hi I just made my big batch of dough last night, it looks really good. First time. I wanted to make a bread in my cast iron dutch oven, it is only 4qt. how much dough should I use and do I change the timing at all?? Love your book, excited about the recipes in it.
Which dough, from which of our books (and page number)?
You mentioned that the shape of the pot effects the shape of the loaf but does the volume of the pot matter; i.e. 7 quarts vs 4 quart ?
Absolutely–you’ll need much more dough in the 7, otherwise it’ll be flat.
I have a 7.5 qt oval Dutch oven can I use this or is it the wrong shape?
Hi Jayne,
No such thing as the wrong shape. The loaf may come out oval, but that will be beautiful!
Cheers and enjoy! Zoë
Thanks Zoe I am dying to try this this will be my first time so I am overly cautious
Have a great day!
Followed your instructions but the top of the bread burned after I took of the cover and lowered to 450 degrees. What did I do wrong?
Hi Mimi,
Do you use an oven thermometer? Was the Dutch oven near the top of your oven? Which recipe are you baking?
Thanks, Zoë
How much dough would you use, by weight, in a 2 quart lodge covered pot? Thank you!
Hi Beth,
I’d make a 1-pound loaf. It may touch the sides, but that is okay.
Enjoy, Zoë
Hi,
What will happen if I can’t preheat my creuset? I want to make bread for a dinner and the main course will be in the oven during optimal preheating time. With baking and cooling, I don’t want the main course to sit for too long after it comes out of the oven. I know I could make the bread before but was wondering if it is possible to skip the preheat and go straight into baking?
Best
Hi Meghan,
You really want your bread to cool for nearly an hour before you cut into it or it can be gummy on the inside. So, you may be better baking the bread first and then your main course. You can also bake the bread in a crock pot and then just crisp the crust under the broiler: http://artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker
Thanks, Zoë
Hola from Ecuador
I have a 4.7 L stainless steel dutch oven. May I have a recommendation for amount of dough and baking requirements. I am looking at the basic boule. Gracias
You should be fine with 1 or 2 pounds of dough, and the directions we give here. Though we’ve never done this in stainless steel, it should work. Much more instructional material in our books.
How did you get such an open airy crumb????
This is the white flour recipe; that’s part of it. Which recipe are you using (which of our books/which page number?)?
The bottom of my boule keeps coming out burnt using this method. Should I lower the temperature? I preheated my Dutch oven and my oven thermometer was at 500.
WHich of our dough recipes; from which book and page number?
I purchased some Reynolds brand parchment paper for this method, but the box says that the paper is safe up to 420 degrees. Is it safe to use this paper or should I find a different brand?
It’s very hard to find papers that are officially rated that high–that’s all I can tell you–at your own risk otherwise.
Jeff,
I have used the Reynolds, also Wilton brand. It gets quite brown and crispy, but has never caught fire. It does make for some technical issues if you want to lift the baked loaf out by the paper corners, since they get very brittle, but I manage. Did have better paper survival rates with the Wilton brand.
Hope that helps!
Yep, when I’ve used papers rated below what was called for, same experience. No adverse effect except browning and weakening of the paper.
Thanks for the replies Jeff and Jennifer. What I found online about the issue conforms to your experience Jennifer. There’s a brand called “Regency” that is rated to 450, so it might fare better at the higher temps. There’s another way I’ve seen, which is to sprinkle flour on the work surface, turn out the proofed dough onto it, and then put the dough into the Dutch oven without paper. I get my first Dutch oven tomorrow so I will try both methods.
Ah yes, you don’t have to use parchment, just makes it easier. Cornmeal is the way I used to routinely do it.