Saturday, February 26, 2011
Dutch Oven Bread
I love to make bread and bread-like things. Flat breads, dinner rolls, loaves, sweet things... whatevs! After tooling around with various recipes and talking to other bread making friends, I learned that the really good stuff comes from using a dutch oven (a cast iron cooking pot with a lid) to cook your bread.
Dutch ovens keep in the moisture of the dough while cooking, creating a loaf with a golden, crispy crust and the soft, moist inside. And, as far as I have read, the "no knead" method is the most preferred for dutch ovens.
I have not created my own recipe for no knead bread and suggest you search the internet for "no knead bread recipe" (there are many, and they are all very similar) if you have a dutch oven and want to make bread that tastes as good as the loaf you get at your local bakery when you want something fancy. My hopeful next step: dutch oven kalamata olive bread!