Bonnies Rustic Artisan Dutch Oven Bread Recipes

HOMEMADE DUTCH OVEN BREAD RECIPE BY TASTY

Steps:

• Stir the yeast into the water and allow the yeast to bloom until foamy.
• In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
• Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
• Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
• Once finished, cover and let the dough rise again for another 1 ½-2 hours.
• Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
• Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
• Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
• Cover and let rise for 1 hour.
• Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
• Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It'll be VERY HOT.)
• Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
• Cover with the lid and return the pot to the oven.
• Bake for 45 minutes, removing the lid for the last 15 minutes.
• Remove bread from pot, cover, and let cool for 10 minutes before slicing.
• Enjoy!

BONNIE'S ARTISAN DUTCH OVEN SANDWICH BREAD

Steps:

• 1. EQUIPMENT: Small Dutch Oven with tight fitting lid Parchment paper Danish Whisk for mixing
• 2. Gather your ingredients and read through the recipe before you begin. Make sure your ingredients are room temperature.
• 3. The Danish whisk is a wonderful tool for mixing flour and wet dough. I use it all the time for pulling dough away from the sides of the bowl. It is very sticky dough and sticks to your fingers, but it doesn't stick to the Danish whisk.
• 4. When the bread is completely cool, place in a ziplock bag with two large paper towels to keep moisture from forming. The bread can be frozen.
• 5. MIXING THE DOUGH Make sure all your ingredients are at room temperature. I set the ingredients on the counter at least an hour before I make bread. Using a large mixing bowl, combine all the DRY ingredients and mix until well combined. Measure the room temperature water and pour it over the flour. Take the Danish whisk and mix the dough until you don't see anymore flour. No need to knead!
• 6. This will be a loose dough. Cover the bowl tightly with saran wrap. I put mine in the pantry because there is no draft in there from the air conditioner. Let the mixture rise overnight for 15 to 18 hours. It will double in size, and it will have bubbles all over the top of it. The dough tries to pull away from the sides of the bowl. It smells yeasty. It is ready! :)
• 7. FORMING THE DOUGH Dip your hands in flour and sprinkle some flour around the edges of the bowl. Gently pull the bread away from the sides of the bowl with the Danish whisk.
• 8. Gradually loosen the dough from the bottom of the bowl. Use as little flour as necessary.
• 9. Shape into a loose ball without kneading. Turn it out on a cutting board. Cover the dough with a tea towel, and let it rest for an hour.
• 10. PREHEATING THE OVEN Preheat the oven AND the pot (without the lid) to 425 degrees (for rustic crunchy) or 420 degrees (for a softer crunch) about ten minutes before the dough is ready to bake. (Read more about the temperature in STEP 15) Meanwhile, place parchment paper in a couple of nesting bowls to give it a bowl shape. I put something heavy in it to hold it down until ready to use.
• 11. NOTE: If you like the earthy taste of cornmeal on the bottom of your Artisan bread, sprinkle some on the parchment paper just before you put the bread in the oven.
• 12. BAKING THE BREAD After the dough has rested for an hour, remove the tea towel and cut two to three slits in the top of the dough with a sharp knife.
• 13. Remove the hot pot from the oven. Gently lift the dough and place it in the prepared parchment paper, and gather the edges of the parchment paper in both hands and lift both paper and dough into the center of the hot pot. (Careful it is a hot pot!) This is easier than trying to juggle dough that wants to move and you trying to drop it in the middle of the hot pot. Cover with its lid. Using mitts, return the pot to the hot oven.
• 14. Bake for 40 minutes covered and remove the lid to check how brown it is, and if it is not brown, continue to bake with lid on an additional 10 minutes until golden brown and done in the center. You can also take the temperature with a thermometer. Mine is done all the way through in 50 minutes. So I haven't needed to use a thermometer.
• 15. NOTE: Every oven is different. So watch your bread the last few minutes of baking time. In my oven, the bread bakes perfectly in 50 minutes without peeking at 425 degrees to yield a crunchy bread. However, I have been experimenting, and I tried doubling the recipe, but that didn't turn out well. It is best to make only single loaves with this recipe. Next, I experimented making the most perfect loaf ever, and baked at 420 F for 50 minutes with the lid on, yielded an outstanding, golden brown loaf of sandwich bread, pliable and not crumbly. The crust is slightly softer than the loaf baked at 425 F. I like rustic crunchy, and my husband likes a softer crunch. Success! Tip: When you are baking bread in your oven, take note of what you would like to see changed in the finished product. Modern ovens come with adjustable temperatures. You can experiment and find just the right temperature that will work the best in your oven.
• 16. AFTER BAKING After you have removed the Dutch oven pot from the oven, brush the top of the bread with the melted butter to keep it soft. Remove the bread from the pot and set on a rack to cool, and cover with a tea towel. Allow to cool before slicing....Of course, I do realize that is just wishful thinking! Enjoy!

DUTCH-OVEN BREAD

Steps:

• In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

BONNIE'S RUSTIC ARTISAN DUTCH OVEN BREAD

Steps:

• 1. (1) Gather your ingredients and read through the recipe before you begin. Make sure your ingredients are room temperature. (2) This is a Rustic Artisan Bread, and I bake it at least two or three times a week. It is wonderful hot from the oven with soups and stews, sandwiches and toast. My husband's guilty pleasure is toast with butter and blackberry jam. (3) The Danish whisk is a wonderful tool for mixing flour and dough. I use it all the time for pulling dough away from the sides of the bowl. It is very sticky dough and sticks to your fingers, but it doesn't stick to the Danish whisk. (4) When the bread is completely cool, place in a ziplock bag with two large paper towels to keep moisture from forming. The bread can be frozen.
• 2. MIXING THE DOUGH In a large mixing bowl, mix the Dry ingredients together with the Danish whisk, and add the water and mix well. This will be a loose dough. Cover the bowl tightly with saran wrap. I put mine in the pantry because there is no draft in there from the air conditioner. Let the mixture rise overnight for 15 hours. It will double in size, and it will have bubbles all over the top of it. The dough pulls slightly away from the sides of the bowl, then you know it is ready.
• 3. FORMING THE DOUGH Dip your hands in flour and sprinkle some flour around the edges of the bowl. Gently pull the bread away from the sides of the bowl with the Danish whisk. Gradually loosen the dough from the bottom of the bowl. Use as little flour as necessary. Shape into a loose ball without kneading. Turn it out on a cutting board. Cover the dough with a tea towel, and let it rest for an hour.
• 4. PREHEATING THE OVEN Meanwhile, place parchment paper in the Dutch oven. Preheat the oven AND the pot (without the lid) to 450 degrees about ten minutes before the dough is ready to bake.
• 5. Cook's Tip: If you like the earthy taste of cornmeal on the bottom of your Artisan bread, sprinkle some on the parchment paper just before you put the bread in the oven.
• 6. BAKING THE BREAD After the dough has rested for an hour, remove the tea towel and cut two to three slits in the top of the dough with a sharp knife. Remove the pot from the oven. Gently lift the dough and place it in the hot pot (Careful!) Place the lid and using mitts, return the pot to the hot oven. Bake for 40 minutes covered and remove the lid, and if your bread is not brown enough, bake an additional 10 minutes until golden brown. Be sure to bake it long enough so it is done in the middle.
• 7. Cook's Tip: Every oven is different. So watch your bread the last few minutes of baking time. My bread is brown at 40 minutes but not quite done internally., so I put a foil shield between it and the lid and let it continue to bake with the lid on to prevent over browning.
• 8. AFTER BAKING Remove the pot from the oven, and place the bread on a rack. Brush the top of the bread with the melted butter to keep it soft, and cover with a tea towel. Allow bread to cool before slicing....Of course, I do realize that just isn't going to happen. Enjoy!

NO KNEAD ARTISAN BREAD

Steps:

• Mix in the dry ingredients in a large mixing bowl.
• Pour in 1 ⅓ cups (316 ml.) lukewarm water.
• Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. If it is not, after you fully mixed it, add in more water in 1-tablespoon increments. Alternatively, you can use your clean hands to mix and feel the stickiness.
• Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.
• Lightly flour your kitchen counter, gently remove the dough from the bowl, and place it onto your work surface. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl.
• Form the dough into a ball tucking the sides of the dough under. Transfer the dough onto a large parchment paper, lightly dust with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
• Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees (230 C Degrees).
• When ready to bake, take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper carefully place the dough into the dutch oven. Put the lid on and let it bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
• At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.