Clem's Dutch Oven Bread
 


This is a relatively easy bread to make as it is "no-knead" but you will need to bake it in a lidded container such as a Dutch Oven which is heated in an oven. A lidded container keeps steam from the baking dough close to the bread as it bakes and this gives rise to crust development (essential if you like a crunchy crust).

Here's how to bake such a loaf:

  • Place 3 cups of all-purpose (plain) flour in suitable container for forming the dough.
     

  • Add 2 teaspoons of salt.
     

  • Add about 7 g of dried yeast (this quantity as it is the content of one sachet of the brand of dried yeast used).
     

  • Mix the dry ingredients.
     

  • Then add 1.5 cups of warm water.
    The amount of water which results in a dough (and thus loaf) to your liking depends on the flour used as their hydration properties do vary.
    With practice, you will know how much water to add for your preferred loaf consistency.
    I prefer my bread on the moist side (rather than cakey).
     

  • Mix well until the dough forms.
    Note that this dough will be very tacky.
    Wet hands or flour them to help handling the dough.
     

  • Cover the container and set aside for 2 hours for yeast to develop gas (carbon dioxide) in the dough.
     

  • After two hours punch the dough to release trapped bulk gas, and then pull and fold into the centre, sides of the dough.
     

  • Fold and pull at least two or three times around the edge of the dough, and then shape the dough into a round shape and deposit onto a sheet of baking paper which is large enough to cover the sides of your chosen baking container. Place this sheeted dough into a container roughly the same size (or slightly smaller) than your chosen baking container (the Dutch Oven in my case).
     


Rounded dough at the start of its second proofing

 

  • Let the dough proof for around 1.5 to 2 hours (or until it has doubled in size).
    In the meantime, heat your oven up to at least 120oC (maximum in my old  gas oven) and place your baking container into the oven to also heat up.


The dough after second proofing and now ready for baking

 

  • When the dough is ready and the baking container is hot, place the dough into the latter and close its lid.
     

  • Bake for 30 minutes with the lid on.
     

  • Then remove the lid and bake for another 15 minutes to develop the final colour of the bread crust.
     

  • Let your bread cool for at least 10 minutes before slicing.

 


Bread in the Dutch Oven right out of the oven

 
 

Served here with:

  • Jamon Serrano
  • Edam cheese
  • Extra Virgin Olive Oil
  • Garlic butter


ENJOY!

 

All my cooking (some without recipes) can be found here (click on each photo to go to that dish's page):

 

http://clemkuek.com/photoalbum/photo696.html

 

Video presentations can be found here:

Earlier days: https://youtu.be/BWyHY1h9Y5s

More recently: https://youtu.be/cph2XmwuQLU

 

 

www.clemkuek.com

 

13 June 2025
 

 



Created by Clem Kuek