Monday, July 13, 2015

Recipe: Le Creuset Dutch Oven Bread

Lately, we've been seeing lots of bread made using Le Creuset Dutch Oven's so we decided to jump on the bandwagon too. Well, Hubby did - my job this time is purely to EAT! 

This is a pretty straightforward recipe - activate the yeast, knead the dough, rise, punch down, second rise and then bake. The resulting bread looks beautifully rustic with a chewy crust and soft, fluffy bread. We loved it A LOT!

Le Creuset Dutch Oven Bread


Since there was quite a long rising time, Hubby decided to make 2 loaves. Being bread lovers, we easily finished them in one day. Great with some butter and jam/kaya.



A beautiful crusty loaf

Le Creuset Dutch Oven Bread
Recipe by Baby Sumo, adapted from Le Creuset
Preparation time: 15 minutes (+3 hours rising time)
Cooking time: 40 minutes
Makes 1 loaf


Ingredients
250g bread flour
140ml warm water
1/2 tsp dried active yeast
1/2 tsp brown sugar
1 tbsp olive oil
1 tsp sea salt, plus extra for sprinkling


1. Measure the water in a measuring jug, then add sugar and dissolve. Sprinkle over the dried active yeast. Stir once, and leave for 10-15 minutes until a frothy head has formed.

2.  Place flour and salt in mixing bowl, then make a well in the centre. Stir the yeast liquid, then pour into the centre. Using a stand mixer with a dough hook, mix on Speed 2 (KitchenAid) for 5 to 10 minutes, until the dough is smooth and elastic. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it’s mixed enough. If not, continue mixing.

3. Remove the bowl from the mixer, cover with cling film and allow dough to rise in a warm place until it has doubled in size, for about 1 1/2 to 2 hours.  To test if it has sufficiently risen, press a finger into the dough and withdraw it quickly, the indentation should remain.

4. Turn it out and knead it to release the gas and redistribute the yeast.  Lightly coat the bottom and sides of a Dutch oven with olive oil. Shape into a ball, then put dough in the centre of the pot. Allow dough to rise again for another 45-60 minutes.

5. Preheat oven to 210°C.

6. Apply a thin layer of oil on the dough on the surface of the dough. Score the bread with a sharp knife, making an X mark at the top. Sprinkle dough with more salt.

7. Cover the pot and bake in oven for 20 minutes. Then remove cover and continue baking for another 20 minutes, until golden brown. It should have an internal temperature of 100°C or so when done.



8. Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.

Note: Only Le Creuset Signature phenolic knobs and stainless steel knobs are oven-safe at this temperature. Classic phenolic knobs are oven-safe to 375°F (190°C). If using a Classic oven, remove the knob when baking at temperatures higher than 375 F.







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5 comments:

  1. the bread looks beautiful! if you sold these, i'd genuinely buy them! :)

    ReplyDelete
  2. Have you tried the no knead bread? I use my cast iron pot to do it in that too :)

    ReplyDelete
  3. Hi yen,
    The bread looks wonderful! Thumbs up to your hubby! I am so envious over your dutch oven! I was at Robinson last weekend and could only sigh at the Le Creuset dutch ovens and skillet!

    ReplyDelete
  4. Hi Yen,

    Your le creuset bread looks gorgeous with a beautiful country look. Wish that I can own a le creuset :)

    Zoe

    ReplyDelete
  5. That's a beautiful loaf, just like the ones in bakeries :)

    ReplyDelete

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