Rustic Country Bread Recipe Dutch Oven

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.

Rustic country bread recipe dutch oven.

Cover with a lid and bake for 30 minutes. Easy and quick italian rustic crusty bread at home no knead no machine no dutch oven with only 2 hour rise time. Meanwhile pour the risen dough onto a heavily floured surface mixture will be sticky and lightly shape into a round loaf. There is nothing like a loaf of fresh bread right out of the oven.

The next time you want warm crusty bread give this recipe a try. Carefully remove the pot from the oven and place it on a trivet or heat safe surface. Rustic dutch oven bread recipe. Meanwhile place a 6 quart dutch oven or heavy cooking pot with oven safe lid inside the oven.

Preheat oven to 450. Made by hand with active dry instant yeast flour and water and baked on a hot pizza stone. Preheat the oven to 450 f 230 c with the pot inside for 45 minutes 1 hour. The outside is crisp while the inside stays firm and moist.

Remove hot pot from the oven and carefully set in the dough. Remove the dutch oven from the oven. Cover and return to oven for 30 minutes. To get the true crust effect start the dough the night before.

Lift the edges of the parchment paper with the dough on it and carefully transfer it into the heated dutch oven. Remove the lid and continue to bake for an additional 15 to 30 minutes until it forms a crunchy golden crust. Cool on a wire rack for at least 5 minutes. 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.

Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Be very careful when handling the hot dutch oven as it s very heavy and gets searing hot. 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 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.