Mark’s Black Pot is a great reference for when it comes to Dutch Oven Cooking. It has become my go to stop whenever I’m going to go and lug out my cast iron. His article on Baking Bread in a Dutch Oven is a must read:
Things I’ve Learned about Dutch Oven Bread
What You Won’t Find in the Recipe
By Mark Hansen
Over the last year, I’ve been making a concerted effort to learn how to make yeast breads. I’ve tried a lot of variations, like sourdoughs, ryes, sandwich loaves, and even basic french breads. I’ve checked a lot of recipes, and I’ve read a lot of books.
There’s a couple of problems with learning how to bake bread that way. First of all, a lot of books and recipes assume that you already know the techniques, or at least most of them, so they tell you the ingredients and the proportions, but not how to do it. Second, those books were all about baking bread in a normal oven, or even a specialized baker’s oven, not a dutch oven at a campsite or on your back porch (like I do mine).
So, over the past year, I’ve learned some things about bread making. And along the way, I assumed that these were things that everybody knew, and I had just been the slow one. I didn’t really talk about it much with people, because I assumed that they’d just say, “Well, duh, when did you figure THAT one out?”
But I discovered that most dutch oven chefs also didn’t know a lot of the things I was learning, so I started to come out of my shell and share.
So, here are the things I’ve learned about baking yeast bread in a dutch oven:
He has written several books on the subject that I’m looking forward to reading, as well.
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