Bread making is a kind of an art, I would say. There’s a certain kind of feeling of satisfaction you get when your work turns out a fantastic loaf of bread that everyone enjoys. Beautiful and wonderful tasting. Making this absolutely delicious and unique bread in a cast iron pot is fairly simple. A Dutch oven isn’t the first thing that comes to mind in bread making, but this piece of an “oven in a pot” is wonderfully versatile. It is a fantastic way to produce a stunning result of many dishes, including bread.
I love bread and simply cannot live without it. Anyone with me on that? Finding a great loaf of bread that the whole family loves is a great score. Imagine making it yourself? Homemade, oven fresh and delicious. I like this bread crusty on the outside, light, fluffy and kind of airy and chewy on the inside. This bread is hard to describe but absolutely scrumptious. I would say the texture and taste are somewhere between Costco’s long baguette and Torta bread. Fantastic for sandwiches or to be enjoyed by itself.
I begin making this bread the night before, giving it time to ferment and develop into that amazing goodness the family adores, and then baking it in the early afternoon so it has enough time cool for dinner. It goes great with just about anything. Or simply with a little butter and a cup of coffee, which seems to be the favorite way it is enjoyed at my house. It is also eaten plain just because it’s an incredible bread. Yum! Enjoy!
Ingredients:
5 cups (625 g) - all-purpose Organic flour
1 tbsp. (15 ml) – sea salt
2 cups (475 ml) – luke warm water
1 tbsp. (15 ml) - honey
1 tsp. (5 ml) – dry active yeast
Instructions:
Day 1.
1. Combine yeast, honey, and water.
2. Sift flour into the mixer bowl, add salt and pour in the yeast mixture. Using mixer's dough hook attachment knead the dough for a couple of minutes until the liquid combines well with some flour. Then scrape down the sides and bottom of the mixer bowl with a silicone spatula to mix in all of the flour.
3. Continue kneading for 5 more minutes or until all the flour is incorporated. The dough will be very sticky (this is why a silicone spatula is a life saver). Cover the bowl with plastic food wrap, puncture 3 holes for the dough to breathe and let it sit on the countertop for 12 to 15 hours to rise.
Day 2.
1. Preheat oven to 450 F. (235 C). Use a silicone spatula to scrape down the dough off the sides and bottom of the bowl. Transfer the dough onto a well-floured working surface with the help of the spatula and shape it into a sphere.
2. Sprinkle some flour on the bottom of your cast iron (mine is a 5 quart). Transfer the dough into the pot. Cover the cast iron pot with the lid and bake it in the oven for 30 minutes. Remove the lid and bake the bread for an additional 15 minutes.
3. Remove the bread from the oven and turn the pot upside down to remove baked bread.
Cool competently before slicing. Enjoy!
- 5 cups 625 g - all-purpose organic flour
- 1 tbsp. 15 ml – sea salt
- 2 cups 475 ml – luke warm water
- 1 tbsp. 15 ml - honey
- 1 tsp. 5 ml – dry active yeast
-
Day 1:
-
Combine yeast, honey, and water.
-
Sift flour into the mixer bowl, add salt and pour in the yeast mixture. Using mixer's dough hook attachment knead the dough for a couple of minutes until the liquid combines well with some flour. Then scrape down the sides and bottom of the mixer bowl with a silicone spatula to mix in all of the flour.
-
Continue kneading for 5 more minutes or until all the flour is incorporated. The dough will be very sticky (this is why a silicone spatula is a life saver). Cover the bowl with plastic food wrap, puncture 3 holes for the dough to breathe and let it sit on the countertop for 12 to 15 hours to rise.
-
Day 2:
-
Preheat oven to 450 F. (235 C). Use a silicone spatula to scrape down the dough off the sides and bottom of the bowl. Transfer the dough onto a well-floured working surface with the help of the spatula and shape it into a sphere.
-
Sprinkle some flour on the bottom of your cast iron (mine is a 5 quart). Transfer the dough into the pot. Cover the cast iron pot with the lid and bake it in the oven for 30 minutes. Remove the lid and bake the bread for an additional 15 minutes.
-
Remove the bread from the oven and turn the pot upside down to remove baked bread.
-
Cool competently before slicing. Enjoy!
If you make this Dutch Oven White Crusty Bread Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
Here are more absolutely delicious bread recipes:
AMAZING BREADSTICKS RECIPE
HOMEMADE RYE BREAD
GARLIC DINNER ROLLS
HOMEMADE FRENCH BREAD
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)
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This bread looks amazing! I have to have bread with most of my meals, and love bread very much as well. Thank you for another delicious recipe. I will start making this bread tonight. I hope it will and taste as good as yours!
Aww... you are so sweet! Thank you! I'm sure it will, enjoy! 😀
Do you need to preheat the empty dutch oven before placing a dough in it? Thanks
No I don't preheat Dutch oven before placing the dough into it. That's a great question, thank you so much for asking.
Hi Valya! I love your website. I just have a question for you, where do you buy your organic flour? Thank you!
Hi dear! I get this flour that used in this recipe (and for most of my recipes) at Costco. Thanks for the kind words 🙂
for more news- http://www.factsgrabber.org/2017/10/crusty-homemade-bread/
Does it matter what size Dutch oven you use?
No, it doesn't not. The wider the pot the flatter the bread will be, and vise versa, the smaller the pot the taller it will rise. I hope this helps 🙂
Would Canadian flour work for this recipe? thanks
Canadian flour works as well.
I just made Dutch Oven White Crusty Bread. It looks great, nice and crusty on top. My problem is that I can't get it out of the pan.
You probably didn’t sprinkle enough flour to cover the floor of the pot. Let it stand for 15 to 30 minuets for the bottom to moisten then, run the silicone spatula along the side of the pan as well. It should come out easily.
Thank you for posting this recipe. Your thoughtful steps and pictures made it really easy to put together. Can not wait to sink my teeth into this delicious bread. Thank you
I'm so glad to hear that! I love that bread very much 😀 You are very certainly welcome, enjoy!
Can i use parchment paper inside dutch oven for easier removal after baking? Thanks
Absolutely?
Just made this bread, like the crust but i used 5 cups of Canadian flour instead of organic one and i think its too much, next time i'll try to use a little bit less and see how it turns out. Thank you for this recipe!
You are more than welcome! 🙂
I don’t eat honey. Do you think maple syrup would be an acceptable replacement in this recipe?
I've never used maple syrup in this recipe. I think it should work. Try using actual 100 % maple syrup. Let me know how it goes. I will try using maple syrup next time I make this bread. Thanks for the idea!
This bread was so easy and so fantastic!! I let it rest for 12 hours overnight and finished in the morning. Finally a Dutch oven recipe that is soft and crunchy, the bread turned out beautifully. Thank you!
I'm pleased to hear that. This is one of my family favorites as well. Thank you for an amazing review!
I just made this dough without reading the full instructions (oops) and wondered can I leave it longer than 15 hours or bake it earlier than 12 otherwise I will be up at 3am putting it into the oven lol
Leaving the dough for longer than 15 hours will make the dough taste sour. It's ok to bake the dough as early as 8 hours after rising.