I have absolutely fallen in love with making my own bread! Since purchasing this awesome new dutch oven, I’ve been wanting to try out a loaf baked inside. I don’t bake bread often because it can be time consuming. However, most of the time taken to make bread is typically in letting the dough rest and rise. The actual work is minimal! I suggest taking time over the weekend to try out this recipe, because even though it took about 24 hours to make this bread, it most certainly was not 24 hours of work… not even 1 hour of work… maybe about 20 minutes. After it’s all over, you’ll be left with something unresistable.
Baking a bread inside the dutch oven gives amazing results. It causes the bread to have a hard, crunchy crust. Just like you see in the bakeries! Why? Because the heat from sides of the dutch oven creates a steam which is just like the professional ovens in a bakery.
The bread loaf came out perfectly, with the most wonderful rosemary aroma. I love just a hint of herbs in my bread to give it a little extra flavor. Rosemary definitely did the trick!
As you can see in the recipe, this bread is easy! Aaand you probably have everything already. That’s always a big bonus for me… The most important part of this recipe is time. Take your time and let the dough do the work… sit back, relax and enjoy while your bread is rising all on its own!
- 375 g flour (3 cups)
- 355 ml water (1½ cups)
- ½ teaspoon yeast
- 2 teaspoons salt
- 1½ teaspoons dried rosemary
- Mix together the flour, water, yeast, and salt in a large bowl until well combined. The dough will be very sticky.
- Cover with plastic wrap and place in the refrigerater over night.
- The next day, remove the dough from the refrierater and let come to room temperature.
- Dust the top of the dough with flour and stretch the dough by pulling the dough out from the sides and laying on top. Continue with process until all sides have been stretched.
- Let rest for about 30 minutes.
- Remove the dough from the bowl and form into a loaf. Place in a well floured bowl upsidedown. Let rise in a warm place until doubled in size, about 1½ hours.
- Preheat the oven to 230 Celsius or 445 Fahrenheit. Place the dutch oven in the oven to heat up.
- Once the dough has risen and the oven is completely preheated. Remove the dutch oven from the oven and carefull place the dough inside, right side up.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 15 minutes or so, to get that golden brown crust.
- Let cool, and enjoy!