Baking Bread in a Dutch Oven! (see post below for winner of the book giveaway!)

dutch oven bread

Here is yet another way to get a fabulous crust on your bread without using any steam in the oven. I mentioned my very unsophisticated disposable lasagna pan as an option and now I present you with yet another ingenious idea. Baking bread in a Dutch oven was made popular by a Mark Bittman’s article in the New York Times  about baker Jim Lahey. He introduced home bakers to a professional style bread that didn’t require a steam injected oven.  All the iron-pot methods are based on the old European technique of baking inside a closed clay pot.  Most people don’t have one of those, but enameled cast-iron pots are readily available– and they trap all of the internal moisture in the dough and that creates the steam you need to get a crisp and shiny crust. It really is fantastic and it works perfectly with our stored doughs from the book. Continue reading