Dutch Oven Bread Bowl
Inspired by Dutch Oven Bread by Le Creuset
I came across this recipe for a loaf of bread with a super crispy crust and decided to make it into a great bread bowl recipe. Enjoy!
Ingredients
- ½ teaspoon active dry yeast
- 1½ cups water, divided into ¾ cup and ¾ cup
- 2 cups bread flour
- kosher salt
- ½ tablespoon canola oil
Preparation
Prepare Ingredients
- Measure ½ teaspoon active dry yeast
- Measure ¾ cup water
- Measure 2 cups bread flour
- Measure 1 tablespoon kosher salt
- Measure ¾ cup water
- Measure ½ tablespoon canola oil
- Prepare kosher salt
Combine and proof
Get a mixing bowl for the dough. Add ½ teaspoon active dry yeast and ¾ cup water to mixing bowl. Let yeast proof for 5 minutes.
Combine and knead
Add 2 cups bread flour, 1 tablespoon kosher salt, and ¾ cup water to mixing bowl. Knead the dough for 5–10 minutes.
Let rise
Cover the mixing bowl with plastic wrap. Let rise.
Knead the dough briefly. Shape dough roughly into a ball. Cover dough with a towel. Let dough stand for 10 minutes.
Second rise
Line a Dutch oven with parchment paper. Shape the dough into a tight ball. Put the dough in the center of the pot. Put the lid on the pot. Let dough rise again.
Preheat the oven to 450°F.
Bake
Rub ½ tablespoon canola oil over the surface of the dough. Score the bread. Sprinkle the dough with kosher salt. Put the lid on the Dutch oven. Place Dutch oven in the oven. Bake for 30–60 minutes.
Remove the lid to the Dutch oven. Reduce the oven temperature to 375°F. Bake the bread until nicely browned and cooked through.
Let cool
Let cool on a cooling rack for at least 30 minutes.
Prepare to serve
Using a serrated knife, cut out the center of the bread into a bowl shape. When ready to serve, fill with soup of your choice.