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 warm water, divided into ¾ cup and ¾ cup
- 2 cups bread flour
- salt
- ½ tablespoon canola oil
Preparation
Get a mixing bowl for the dough. Add ½ teaspoon active dry yeast and ¾ cup warm water to mixing bowl. Let yeast proof for 5 minutes.
Add 2 cups bread flour, 1 tablespoon salt, and ¾ cup water to mixing bowl. Knead the dough for 5–10 minutes.
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.
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.
Rub ½ tablespoon canola oil over the surface of the dough. Score the bread. Sprinkle the dough with 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 on a cooling rack for at least 30 minutes.
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.