![]() However, a clean counter, piece of parchment paper, pizza stone, or even a pizza peel can work.) (I usually use my favorite wooden cutting board. Mix in the bowl, or knead bread on a clean work surface. For the best results, 15-25 minutes is better, or until foamy. A good way to judge the temperature is to aim for the temperature you might serve a baby bottle or no warmer than 110 degrees.Īdd a tablespoon of olive oil and stir with a wooden spoon.Īdd the yeast, and allow the mixture to bloom for at least five minutes. You want your water to be warm but not hot. How to Make Artisan Bread in a Dutch Oven Pinĭissolve ¼ c of room temperature honey into the warm water in a large bowl. Ingredients for Whole Grain Artisan Bread Pin And by the way, if you are looking for a sandwich-style bread loaf, check out my recipe for homemade sandwich bread.Īnd if you're really ambitious, you could try making homemade sourdough starter without yeast - just like the early settlers did. It's a nice change from my sweet roll recipe. We love it with homemade venison stew, big batch chili, ptarmigan stew, or rabbit stew. Serve this homemade bread make in a dutch oven with any of your favorite soups and stews. While this recipe works just fine with any whole grain flour, rye flour, or bread flour, I have also tried it with two different gluten-free flours, but it was awful! It is quite good with regular all purpose flour though, making a tasty old-fashioned white bread loaf. I've made it with flax seeds, sunflower seeds, poppy seeds, and even sesame seeds. It's easy to add this and that to this healthy bread recipe. And this whole grain artisan bread recipe is one of my new favorites. But recently, I've been really enjoying finding easy recipes to make in my cast iron dutch oven. When I worked outside the home, I learned to adapt many bread recipes for my bread maker. I began making homemade bread the "old-fashioned way," using plain white flour or all purpose flour and rolling the dough out by hand. Your range still won’t look like a brick oven, but you’ll be working in that same ancient tradition.Looking for a whole grain artisan bread recipe to make in a dutch oven? You're going to love this! A stock pot or a stew pot will do the same job. There’s your sealed chamber full of steam.ĭedicated covers of this sort (sometimes called baking bells or cloches) are commercially available, but you don’t need to buy one. It’s to put the bread on a cookie sheet or pizza brick, rather than an oven rack, and cover it with a lid that can withstand oven temperatures. The late Elizabeth David suggested a much better technique, because it recreates the environment of the ancient brick oven. Some home bakers put a pan of water into the oven in the hope that this will create sufficient steam, but it’s only moderately effective. The problem is the lack of a steamy oven atmosphere. You can reduce your oven temperature during baking, that’s easy enough. This also slows down the stiffening of the crust. It’s heated all at once, by burning wood or charcoal in it the fuel is raked out before the bread goes in, so the temperature gradually falls during baking. So the crust stiffens up early, and either the bread comes out heavy or the crust splits wide open late in baking and you get a rock-hard shell of a crust with an unshapely bulge of over-risen crumb (which will stale quickly, since there’s no crust to protect it).Īnother of the brick oven’s virtues is that it’s a “falling” oven. The water that evaporates from the heated dough stays in the oven, keeping the air moist and steamy, so the crust stiffens slowly.īut the home oven is not sealed - it’s heated by a continuous blast of hot air rushing through it, which sweeps that steam up the vent pipe. The brick oven - an ancient invention that’s still the best baking environment - does this beautifully because it’s a sealed chamber. You’re rooting for the expansion to run ahead of the stiffening as long as possible, which will give a nice, high loaf. Baking bread is a race between the expanding force of the carbon dioxide produced by the yeast, which makes bread rise, and the stiffening of the crust as it dries, which keeps the loaf from expanding.
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