Dutch Oven Bread

In all my years (even though it hasn't been that many) of dutch oven cooking, the one thing that has brought be the most struggles, and yet also helped my confidence grow the most, is making a good loaf of bread.  I tell ya, sometimes it works, and sometimes it doesn't. 

Over the 2 years or so that I've been focusing on learning about it, I've found a few things that make it work more consistently:

• Use a good, fresh, bread flour
• Knead it enough (use the windowpane test)
  
• Manage your heat carefully, and preheat the dutch oven (or at least the lid)
• Bake it to the right temperature
• Let it cool enough

Over the course of the next years, I'm sure that I'll learn even more, as my efforts continue.  Below, I've listed some of my better bread success stories.  Before you dive in and try any of them, however, I strongly recommend that you read my Dutch Oven Bread Baking Lens.  At the very least, it will help you understand some of the things I say when I'm explaining the recipes and the processes in these other post:

• An experiment that worked! Cocoa Bread in the Dutch oven!
• Dutch Oven Sourdough Rye Bread, with good hints on the baking process, too!
  
• Finally!  A really good Dutch oven sourdough loaf
  
• After struggles, comes the learning! (Sandwich loaf, whole wheat)
  
• I attempt artisan ciabatta in my Dutch oven
  
• Beautiful and delicious dutch oven swirled bread recipe, and pictures of it.
• Few things in bread making are as challenging as a good French bread, especially in a Dutch oven!
  
• A different Sourdough bread recipe, with milk, honey, yogurt
• No-Knead bread with an overnight rise
  
• Traditional Irish soda Bread

I'm far from an expert, but I think I've got some good tips.  Stick with me and we'll learn together!





Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including MarkHansenMusic.com and his MoBoy blog.



Mark's Other Blog Posts: Songs of Zion: More From Doug Erekson