Dutch Oven Bread

Julia Frey of Vikalinka

Makes a 2 lb loaf of bread

4.72 from 14 votes

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Prep Time 1 30

Cook Time 30

Total Time 2

Course Appetiser

Cuisine European

Servings -10

Calories 228 kcal

Ingredients

1 package/ 7 gr- active dry yeast
2 cups/500ml lukewarm water
¾ tbsp sea salt
4 cups/480g bread flour I used Canadian flour)

For the dip

olive oil
sea salt
dukkah spice

Instructions

Mix warm water and yeast in a small bowl. In the bowl of a stand mixer combine flour and salt. Add the water and yeast mixture to the flour and mix until the dough comes together with a hook attachment or by hand. Cover with a tea towel and let it rise for one hour in a warm place.
After one hour preheat the oven to 500F/260C with the dutch oven, including the lid, in it.
Remove the dough on a floured surface and shape it into a ball by tucking the corners in like an envelope. Put it on a tea towel (or parchment paper, seen notes) seam side down, sprinkle with more four and cover with another tea towel and let it rise for 30 minutes.
Take the dutch oven out. It would have been warming in the oven for 30 minutes by then and will be blazing hot. Carefully lift your dough and put it in the dutch oven, cover with the lid and bake for 20 minutes. Take the lid off and bake for additional 10 minutes.
Let it cool which will also allow the crust to develop. Before serving, pour some olive oil in a shallow plate and sprinkle with some sea salt and dukkah spice.

Notes

You can place your shaped dough on a piece of parchment paper, then pick it up by the opposite side of the paper and lower it into the Dutch Oven.
Full disclosure: I don't use parchment paper and my bread never sticks to the Dutch Oven.

Nutrition

Calories: 228kcalCarbohydrates: 46gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 659mgPotassium: 71mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword dutch oven bread