Quick Homemade Bread in a Dutch Oven

Ingredients

• 500 g T55 Wheat Flour (Sift to avoid lumps)
• 350 ml Water (Tempered to 30‑35 °C)
• 7 g Dry active yeast (About 2 ¼ tsp)
• 10 g Fine salt (Add after the yeast to avoid deactivating it)
• 1 piece Plastic wrap or clean kitchen towel (To cover the dough during rises)
• 1 piece Silicone baking mat (Dutch oven size) (Facilitates unmolding the bread)

Instructions

1. Dissolve the yeast

   Pour the dry yeast into the tempered water (30‑35 °C) and let rest for 30 seconds to activate.

   Time: PT30S

2. Mix flour and salt

   In a large bowl, mix the sifted flour and salt using a wooden spoon.

   Time: PT1M

3. Incorporate the water‑yeast

   Make a well in the center of the flour, pour in the yeast‑water and mix quickly until a roughly homogeneous dough forms.

   Time: PT2M

4. Knead quickly

   With the same handle, knead the dough for 2 minutes. The dough will remain sticky and slightly lumpy; this is normal.

   Time: PT2M

5. First rise at room temperature

   Shape a ball, cover with plastic wrap or a clean kitchen towel and let rise for 3 hours at room temperature until it doubles in size.

   Time: PT3H

6. Cold rise

   Transfer the dough to an airtight container and place it in the refrigerator for 12 hours (can go up to 48 hours).

   Time: PT12H

7. Shaping and second rise

   Remove the dough, place it on a floured surface, quickly shape a ball without adding too much flour, cover with a towel and let rest for 45 minutes at room temperature.

   Time: PT45M

8. Preheat the oven and Dutch oven

   Place the Dutch oven (with its lid) in the oven and preheat to 240 °C for 20 minutes.

   Time: PT20M

   Temperature: 240°C

9. Covered baking – first phase

   Carefully place the ball on the silicone mat, put it into the hot Dutch oven, close the lid and bake for 15 minutes at 240 °C.

   Time: PT15M

   Temperature: 240°C

10. Covered baking – second phase

    Lower the oven temperature to 230 °C, continue baking for another 15 minutes with the lid on.

    Time: PT15M

    Temperature: 230°C

11. Uncovered baking

    Remove the lid and continue baking for an additional 15 minutes at 230 °C to brown the crust.

    Time: PT15M

    Temperature: 230°C

12. Post‑baking rest

    Turn off the oven, let the bread rest in the Dutch oven for 15‑20 minutes for the crust to set.

    Time: PT20M

13. Complete cooling

    Unmold the bread, place it on a rack and let cool completely (15‑20 minutes) before slicing or storing.

    Time: PT20M

Nutrition Facts

Calories

212

Protein

7 g

Carbohydrates

40 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of T55 Wheat Flour: All‑purpose flour, Whole‑wheat flour
• Instead of Dry active yeast: Fresh yeast (20 g)
• Instead of Fine salt: Sea salt
• Instead of Plastic wrap or clean kitchen towel: Large bowl with lid
• Instead of Silicone baking mat (Dutch oven size): Parchment paper

Equipment Needed

• Large mixing bowl
• Wooden spoon or Mary's handle
• Kitchen scale
• Cast iron or ceramic Dutch oven with lid
• Oven
• Kitchen gloves / thick towels
• Bench scraper or kitchen scraper (optional)
• Bread knife (short blade) (optional)
• Lightly floured work surface (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast in tempered water
• First rise at room temperature (3 h)
• Cold rise (12 h) to develop flavors
• Preheat the Dutch oven before placing the dough
• Covered then uncovered baking for a crispy crust

Chef Tips from the Video

• Lightly dust the top of the bread with flour before baking for a rustic look.
• Use a sharp bread knife to make decorative slashes before baking.
• For a stronger flavor, add an extra 10 g of dry yeast during the initial mix.

Troubleshooting

Storage

Refrigerator: Store for 3 days in a bread box or paper bag.

Freezer: Wrap the bread in aluminum foil and freeze for up to 1 month.

Room temperature: At room temperature, the bread keeps 1‑2 days in a bread box.

Make-Ahead Tips

• The dough can be prepared up to 48 hours in advance and kept in the refrigerator.
• After the first rise, the dough can be frozen; let it thaw in the refrigerator before the second rise.