Homemade Dutch Oven Bread
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Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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MUSIC
Sunglass
Licensed via Warner Chappell Production Music Inc.
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Cost under $2! The easiest way to make ciabatta bread cheaply!
Cost under $2! The easiest way to make ciabatta bread on the cheap!
Bread flour 500g (3+1/3cups)
Salt 5g (1tsp)
Active dry yeast 5g (2tsp)
Water 375-400ml
Olive oil 30g (2tbsp)
Bake at 220°C / 430°F for 20 minutes
高筋面粉 500克（3+1/3大杯）
盐 5克（1小茶勺）
活性干酵母 5克 （2小茶勺）
室温水 375-400毫升
橄榄油 30克 （2大勺）
烤箱预热220摄氏度/430华氏度烤20分钟
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BGM: No.9 Esther’s Waltz by Esther Abrami
AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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9x13 Non-Stick Pan -
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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#focaccia #kitchenandcraft
Parmesan Garlic Rolls| The Best Bread Machine Garlic Rolls
There are bread machine dinner rolls and then there is this bread machine cheesy garlic dinner rolls recipe. A bread maker makes perfect sense because it simplifies the entire process of making dinner rolls in a bread machine. Bread machine recipes like this are easy and time-saving. With a bread maker recipe, all you have to do is add the ingredients, press a button, and let the machine do the work.
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Garlic Bread 2 ways
I'm pretty sure EVERYONE likes garlic bread in all of it's forms. It's objectively good. Here are two of my favorite ways to make it at home. Click here and use my code BRIAN55 to get 55% OFF your first month at Scentbird. Currently only available in the US & CA.
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--RECIPE--
CLASSIC GARLIC BREAD
HERBED GARLIC BUTTER
▪230g/2 sticks butter, grated
▪25g/8-10 cloves garlic, minced/pressed
▪25g or 1/2c parsley, rough chopped
▪1 sprig rosemary, leaves only
▪5-6 sprigs thyme, leaves only
▪3g or 2tsp dried oregano
▪3g or 1 1/3tsp black pepper
▪Pinch red chile flakes
▪3g or .5tsp salt
▪75g or 1/3c extra virgin olive oil
▪Coarsely grated parmesan
Add ingredients except parmesan to a food processor and process until well broken down and combined.
Slice a french roll in half lengthwise and place cut side up on a sheet tray (FRENCH ROLL RECIPE:
Spread a generous amount of the garlic butter on each piece. Sprinkle with ground parmesan. Bake at 475F/245C for 10-15min until edges are crispy.
Cut and garnish with an additional sprinkle ofl parm and olive oil
--
PULL APART PARMESAN GARLIC KNOTS
FRIED GARLIC BUTTER
▪50g/3Tbsp butter
▪15g or 1 1/4Tbsp olive oil
▪25g/8-10 cloves garlic, minced
▪3-4 sprigs thyme leaves
▪1 sprig rosemary leaves
▪20g or 1/3c parsley, chopped
▪3g or 2tsp dried oregano
▪Pinch chile flakes
Add ingredients to small sauce pot and heat over medium high. Stir and cook for 60-90 seconds until butter is melted and garlic is fragrant. Allow to cool for a few minutes before combining with garlic knot dough.
GARLIC KNOT DOUGH
▪180g 3/4c warm water
▪10g or 2.5tsp instant yeast
▪15g or 1.25tsp olive oil
▪5g or 1.25tsp sugar
▪280g or 2.75c bread flour
▪9g 1 1/3tsp salt
Add ingredients to a mixer with dough hook attachment. Mix on high for about 6min. Dough should be well combined and clearing the bowl. Cover dough and allow to sit at room temp for 60min.
Flip onto floured work surface and degas dough. Cut dough into 12 even pieces (no need to be exact). Roll, shape, and knot as shown in video @5:30. Place in a bowl and flour lightly to prevent sticking.
TO FINISH AND BAKE KNOTS
▪Coarsely grated parmesan
▪Garlic butter (whole cloves, crushed/cracked & cooked in butter over med-high for 60-90 seconds)
Add garlic butter to dough knots along with a handful of parm. Toss to combine. Place in a single layer in an oiled/sprayed 8”x8” (20x20cm) metal pan. Sprinkle top with parm. Cover and proof for 20-30min.
Bake at 450F/230C for 12-15mins until golden. Brush top with with garlic butter.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS:
0:00 Intro
0:18 Making herbed garlic butter
2:00 Assembling and baking the classic garlic bread
4:17 Mixing dough for garlic knots
5:52 Making the fried garlic butter
6:29 ad
7:35 Proofing and baking the garlic knots
9:34 Let’s Eat This Thing
#garlicbread #garlicknots #bread
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No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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