The key to moist bread with a perfectly crusty crust is that it needs to be baked in a humid environment.
Best dutch oven crusty bread.
The steam that s created inside the pot miraculously transforms the dough ensuring the bread s crust will shatter into delicate shards with each bite.
Remove hot pot from the oven and carefully set in the dough.
Preheat oven to 450.
Meanwhile pour the risen dough onto a heavily floured surface mixture will be sticky and lightly shape into a round loaf.
Carefully remove the pot from the oven and place it on a trivet or heat safe surface.
After 30 minutes open up the dutch oven and leave the bread to bake for another 10 minutes to perfect that brown crispy crust.
There you have it your wonderfully crusty no knead dutch oven bread crispy on the outside and chewy inside.
Using a metal scraper or spatula quickly shape into a round loaf.
Meanwhile scrape the risen dough from the bowl onto a heavily floured surface.
Place a dutch oven with lid onto center rack and heat for at least 30 minutes.
Making crispy crusty golden loaves of bread at home has never been easier.
I know it seams counter intuitive but it really works.
Let it bake covered for 30 minutes.
I used a small 3 5 qt dutch oven.
So i m going to share my best tip for perfect crusty bread.
It all starts with bread baking in a dutch oven lidded pot the perfect vessel for making artisan style loaves.
Place a cast iron dutch oven with the lid into the oven while preheating and heat the pot lid for 30 minutes.
A well steamed oven also promotes gelatinization2.
Gently place on top of a piece of parchment paper.
If your bread sticks to your dutch oven pot or whatever you re using to bake it in then the pot wasn t warm enough when you put the bread in.
Crusty bread gone wrong i have to be honest.
If the dough mixture is too dry add a bit more water the dough should be sticky as seen in the video.
Dough will still be very sticky.
Preheat the oven to 450 f 230 c with the pot inside for 45 minutes 1 hour.
It took me a few attempts before this bread turned out the way i wanted it.
Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.
Cover up the pot immediately and take it back to the preheated oven.
In the presence of heat starch molecules on the exterior of the dough begin to absorb available moisture hello steam start to swell and eventually pop to form a thin liquid layer starch gel this layer finally bakes hard and becomes a thin and crispy exterior with a subtle shine.
A small dutch oven is better here so that the bread rises upwards whereas if you were to use a big dutch oven the bread would spread out over the entire surface of the pot.
The best way to produce steam inside a lidded pot.
Once dutch oven is heated turn dough onto a generously floured surface.
Preheat oven to 450 degrees.
Why does the lid to the dutch oven need to be on while it bakes.
The lid to the dutch oven traps the steam from the sticky dough inside making it a perfect bread baking environment.
With all these benefits it seems like baking in a sealed.
