0

3 ingredients Dutch Baked Bread (without kneading)


Don't knead that Dutch bread It takes only 5 minutes to prepare and only 3 simple ingredients. The outside is super soft, soft, crusty and tastes great.

You may never have thought of making bread in a Dutch bakery, but trust me, you should try it! As opposed to traditional Homemade breadThere is no need to knead to make this version. Quickly stir the dough, let it rise, roll it into a ball, and then bake it in the oven. The result is absolutely great every time!

<img class = "indolent indolent-hidden Aligncenter wp-image-141588 size-medium" title = "This unkneaded Dutch baked bread takes only 5 minutes to prepare and only 3 simple ingredients. Super soft, soft, crispy and great taste on the Outside. Owner. "Alt =" Dutch oven bread in a pan close-up” width=”720″ height=”514″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2021/01/dutch-oven-bread-6-720×514.jpg”/>

This bread looks a lot like my favorite artisanal breadbut instead of pizza stone, it is cooked in a Dutch oven. Baking in this way will obtain crispy on the outside and make the bread super soft and soft with kind airy holes in the middle. This is the great bread for beginners as it only takes 5 minutes to prepare and is absolute No Kneading required. It's simple, effortless, and tastes astonishing. Take a bite and you will be amazed!

Why is a Dutch oven used to bake bread?

You may be wondering what makes baking bread in a Dutch oven so special. Since the pan is closed, additional moisture is created and the heat is evenly distributed. The inside of the bread will commence to evaporate, which is super moist and soft. Then the lid is removed during the final minutes of cooking to form a crispy golden crust (without drying the middle).

<img class = "indolent indolent-hidden Aligncenter wp-image-141591 size-medium" title = "This kneaded Dutch baked bread only takes 5 minutes to prepare and only 3 simple ingredients. Super soft, soft, crispy and great in taste on the Exterior. Owner. "Alt =" Collage of Dutch bread ingredients” width=”720″ height=”720″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2021/01/dutch-oven-bread-collage-720×720.jpg”/>

How to make bread in the Dutch oven

  1. MIX. First, mix the dough. In a large bowl, add flour, salt and yeast and pour warm water over them. Mix until a fluffy batter is formed. I like to use a dough whisk, but the spatula or wooden spoon will work too. Cover the dough with cling film and let it rest on the counter for about 8 to 24 hours.
  2. PREHEATING. About an hour before cooking, you will need to heat your pan to be hot. Preheat the temperature to 450 ° F and place the Dutch oven (with the lid) in the oven. Heat in the oven for at least 30 minutes.
  3. NUMBER. You can shape the dough while the oven is preheating. Turn the dough into floured parchment paper and quickly form a French ball (round ball) with your hands. Since the dough is sticky, you should also let your hands bloom generously. Lightly sprinkle flour on the ball of dough, then make 1-4 rows with a bread knife. Cover and let rest for 30 minutes.
  4. TO BAKE. Take the Dutch oven out of the oven and carefully slide the batter (with parchment paper) into the pan. Close the lid and put the pan in the oven. Bake for 35 minutes, then remove the lid and cook for another 10 to 15 minutes. Let cool, slice and serve.

<img class = "indolent indolent-hidden Aligncenter wp-image-141587 size-large" title = "This kneaded Dutch baked bread only needs 5 minutes to prepare and only 3 simple ingredients. Super soft, soft, crispy on the outside and great taste." alt = "Dutch oven-baked bread in a pan” width=”857″ height=”1200″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2021/01/dutch-oven-bread-5-857×1200.jpg”/>

Cooking tips

  • Dough texture. After mixing, the dough should look soft and slightly sticky / wet. If it's too sticky to work with, add another 1-2 tablespoons of flour.
  • It's time to obtain up. The longer it rises, the tougher and tastier it becomes. It can stand on the counter for up to 24 hours or in the refrigerator for up to 1 week. If your time is short, you can cook it after 2 hours.
  • Flour your hands. Because of the sticky texture, be sure to flour your hands before shaping the dough. You don't need to soften, knead, or roll out. Roll it into a slightly round ball with your hands.
  • The top Dutch oven for bread. It works of all types, but you will obtain the top results if you use it more heavily. Casserole thick-walled. These types of pans hold the heat better, which means your bread will bake evenly and be perfectly crispy.
  • Hollow insides. Steal the loaf of bread to test if it's done. It should look hollow when you shoot.

<img class = "indolent indolent-hidden Aligncenter wp-image-141589 size-large" title = "This kneaded Dutch baked bread takes only 5 minutes to prepare and only 3 simple ingredients. Super soft, soft, crispy and great taste on the outside." alt = "Dutch oven bread on a cutting board” width=”857″ height=”1200″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2021/01/dutch-oven-bread-7-857×1200.jpg”/>

warehouse

For top results, keep the bread in a paper bag so it doesn't obtain soft. Do not store it in a zippered plastic bag as it will trap moisture and make the shell soft and wet. The paper bag keeps the crust crispy and tasty and allows more air to breathe.

``

Other types of bread:

Course: loaf

Local cuisine: French

Keyword: Dutch bread

Preparation time: 5 minute

Cooking time: 45 minute

Time to relax: 8th Clocks

Total time: 8th Clocks 50 minute

Portion: 12th

Calorie: 114

This kneaded Dutch oven bread takes only 5 minutes to prepare and only 3 simple ingredients. It's super soft, soft, crispy on the outside and has a great taste.

  • 3 Glass (395 grams) All-purpose flour (more about dusting)
  • 1 1/2 teaspoon Quality sea salt
  • 1 1/2 teaspoon Dry yeast (or 1 teaspoon instant yeast)
  • 1 1/2 Glass warm water (105 ° F)

Make the dough:

  • Put the flour, salt, and yeast in a large bowl. Then pour the warm water over it, making sure it's not too hot.

  • You can then use a batter broom, spatula, wooden spoon, or your hands to mix. Mix until a fluffy batter is formed. The dough should still be a small wet and sticky, but if it's too sticky to work with, add another tablespoon or two of flour. After all of the flour is mixed, cover it with a towel or plastic wrap soaked in a non-stick spray. Leave it on the counter and let sit for 8-24 hours. If your time is tight, you can cook for 2 hours as quickly as possible. The longer he sits, the better. You can also keep it in the refrigerator for up to 7 days.

Number:

  • Flour a piece of parchment paper and flour your hands generously. Then turn the dough onto the paper. The dough will be sticky. Do not beat, knead or roll. Slowly and quickly roll the dough into a French ball (round ball). Lightly sprinkle flour on top, then add 1-4 lines with a bread knife. Cover and let rest for 30 minutes.

To bake:

  • Take the Dutch oven out of the oven and carefully slide the batter into the pan with the parchment paper underneath. Cover with a lid and bake for 35 minutes. Remove the lid and cook for 10-15 minutes or until golden brown. When you hit the bread, it should look hollow.

  • Let it cool on the cooling shelf, cut the bread into slices and serve. Keep it in a paper bag so it doesn't obtain soft.

Calorie: 114kcal | Carbohydrates: 24G | Protein: 3G | Fat: oneG | Saturated fatty acids: oneG | Sodium: 293mg | Potassium: 33mg | Fiber: oneG | Sweets: oneG | Calcium: 6thmg | Iron: onemg

PIN IN THIS RECIPE