Baking Bread In A Le Creuset Cocotte

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RECIPE FOR BAKING BREAD IN LE CREUSET (DUTCH OVEN)

Baking bread in a Le Creuset cocotte (also known as a Dutch oven) yields a loaf with a crisp crust and a soft, airy interior. Here’s a straightforward recipe to guide you:

Ingredients:

  • 4 cups (550g) all-purpose or bread flour
  • 1 teaspoon instant yeast
  • 1 teaspoon kosher salt or coarse sea salt
  • 1½ cups (360g) warm water (90°F-100°F)
  • 1 tablespoon apple cider vinegar (optional, for a tangy flavour)
  • Olive or vegetable oil (for greasing)

Instructions:

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, yeast, and salt.
  2. Add Wet Ingredients: In a separate measuring cup, combine the warm water and apple cider vinegar (if using). Pour this mixture into the dry ingredients. Stir with a spatula or your hands until a shaggy dough forms.
  3. First Rise: Cover the bowl tightly with plastic wrap or a lid. Let the dough rest at room temperature for at least 12 hours, preferably up to 18 hours. The dough is ready when its surface is dotted with bubbles.
  4. Shape the Dough: Turn the dough out onto a heavily floured work surface. Gently fold the edges into the centre, then flip it over and shape it into a tight ball by rolling it between your palms.
  5. Second Rise: Place the dough seam-side down on a floured cotton towel or parchment paper. Dust the top with more flour, wheat bran, or cornmeal. Cover with another towel and let it rise for about 2 hours, until doubled in size.
  6. Preheat Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C). Place your Le Creuset cocotte (5½ to 8 quarts) with its lid inside the oven to heat up.
  7. Bake: Carefully remove the hot cocotte from the oven. Transfer the dough into the pot, seam-side up. Cover with the lid and bake for 30 minutes. Then, remove the lid, reduce the oven temperature to 375°F (190°C), and continue baking for an additional 15-20 minutes until the bread is golden brown and cooked through. The internal temperature should be approximately 200°F (93°C).
  8. Cool: Carefully remove the bread from the cocotte and let it cool on a rack for at least 30 minutes before slicing.

This recipe is adapted from Le Creuset’s No Knead Dutch Oven Bread.

lecreuset.com

Enjoy your freshly baked bread!

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