Easy Artisan Bread in a Dutch Oven

Dutch Oven

By An Edible Mosaic SKIP TO THE RECIPE

[{"selector":"#anim-dc430921-ffcc-48ef-ad45-48e3975bc45c","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e9aa3a7d-a6b4-4e36-9493-bf917d05a33a","keyframes":{"transform":["translate3d(-130.76924%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Prep Time: 25 min Water Yeast Sugar Vinegar Salt Flour Water Yeast Sugar Vinegar Salt Flour Cook Time: 35 min Ingredients White Scribbled Underline

Vinegar is optional in this recipe, but helps yield a chewier bread that stays fresher-tasting longer.

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Step 1

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Step 2

[{"selector":"#anim-3721f2ba-d29b-437c-8e66-ac4a0b073796","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-cac760bc-557f-4fe7-9463-2348d7a1910a","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c8c91c2-3ba9-498b-9eca-2439c6a5b60e","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cover the bowl and let the dough rise for 2 hours. Scribbled Underline SKIP TO THE RECIPE

Step 3

[{"selector":"#anim-c00d00e8-5cc2-4add-a8d3-196371374bc6","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-03487d35-5711-4acf-8308-b93e3f6bdc0a","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f248f9a3-5c3a-43f8-96fb-924e437a6560","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Use a rubber spatula to fold the dough up from the side and down onto the middle of the dough ball. Rotate the bowl as you do this so each part of the outer surface gets folded over onto the middle. Scribbled Underline SKIP TO THE RECIPE

Step 4

[{"selector":"#anim-86d93c2a-bc2b-438e-b033-cf605c47e9d2","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-aceaeade-f500-4f6f-a0a4-554224ad2a01","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ea24d39d-d18e-4726-bac1-bf59a37744a4","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] This is how the dough looks after working it with a spatula. After this, cover the bowl and let it rise 1 hour, and then work it the same way with the spatula. Scribbled Underline SKIP TO THE RECIPE

Step 5

[{"selector":"#anim-16c57bb4-2ded-45fb-af28-3bd9181d0edb","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-c2d45f04-eab7-4c9e-837d-5400d8986d04","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ddeca689-ce25-4140-8a79-1f4cd9acf3e5","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Preheat the oven to 450F, and put the Dutch oven inside to heat up. Proof the dough for 30 minutes. Then sprinkle a little flour on top, and a cut a couple slits in the surface. Scribbled Underline SKIP TO THE RECIPE

Step 6

[{"selector":"#anim-324fe643-b4d4-4af7-89a5-ccd135010987","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":400,"duration":1600,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-87a75610-5980-436a-bc6e-0d69d1d1431a","keyframes":{"opacity":[0,1]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d6729759-d58d-44d1-a2e9-b13ea598e5f6","keyframes":{"transform":["translate3d(-157.14288%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Carefully transfer the dough to the preheated Dutch oven and bake covered for 30 minutes, and then uncovered for 3 to 5 minutes. Scribbled Underline SKIP TO THE RECIPE