This easy (and I mean EASY!) homemade French bread recipe is sure a hit! Homemade Dutch oven bread that's ready in just a few hours-no overnight rise. Crispy crust on the outside and soft,airy bread on the inside! Vegan
This crusty bread is ready under 3 hours. No overnight rise necessary!. It also ultra forgiving. If no Dutch oven, you can still make this great bread using oven-safe pot and a sheet pan.
Ingredients:
- 9g active dry yeast
- 4g sugar, use honey if you prefer*
- 1¼ cups warm water
- 1½ tsp salt
- 360g plain flour, plus extra for dusting
Method:
Preheat oven to 230ºC/210ºC for fan oven. Combine yeast, sugar and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.
Let the yeast proof for about 5 minutes, until mixture is foamy.
Add salt and flour to bowl. Add the flour a little at a time. Mix with your hands or spatula, or mix on low speed with your stand mixer until all flour is incorporated and dough has just pull away from the sides of the bowl. For best results, mix until no dry bits of flour remain.*
Lightly flour all sides of your dough (don't mix the flour in, just to keep the dough from sticking) and turn it over inside the mixing bowl to coat with flour on all sides. Cover with a clean tea towel and let it rise on the counter for about 1 hour until dough has doubled in size.
When the dough has risen, lightly flour a large cutting board. Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN-you want to keep all those nice air bubbles intact so you have an airy,delicious loaf of bread.
Sprinkle a bit of flour across the top of the dough, then begin shaping it into a round loaf. Pull each corner of the dough in towards the centre (like you are folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and tap it into a round loaf.
Flour a medium bowl and place your loaf into it seam side down. Cover with a tea towel and let it rise another 30 minutes or so while you preheat the oven.
While the bread is proofing, place an empty dutch oven with the lid on in your oven and heat oven to 230ºC/210ºC for fan oven.
When the oven is hot, you are ready to go! Use oven mitts to pull the dutch oven out and remove the lid. Lay a baking paper down on your counter or cutting board, optional-it makes transferring the bread easier.
Tip the bread dough gently out of the proofing bowl onto the baking paper. Make sure the seam side is up this time-this is what will create those beautiful cracks on top of the bread.
VERY CAREFULLY without burning yourself, use the side of the baking paper to lift the bread up and place it into the hot Dutch oven.
Place the Dutch oven lid back on the pot using your oven mitts and slide the whole Dutch oven back into your hot oven.
Cook the bread for 30 minutes.
After 30 minutes, remove the lid from the Dutch oven. The bread should be taller, crusty and very lightly browned. Continue cooking the bread uncovered, for 10-15 minutes more until the bread has deepened in colour and you have a beautiful brown crust.
When bread is done, use oven mitts to pull the pot out of the oven.
Use a long spatula or corners of the baking paper to lift the bread out of the Dutch oven and onto a cooling rack. let cool for at least 30 minutes before cutting into it.
Slice, slather with butter and enjoy!
Notes *
-I use sugar as I want it to be vegan bread
-this is a relatively slack(wet) dough, so it may seem a bit shaggy and sticky at this point. Don't worry as it will become more smooth and elastic as we go
When the dough has risen, lightly flour a large cutting board. Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN-you want to keep all those nice air bubbles intact so you have an airy,delicious loaf of bread.
Sprinkle a bit of flour across the top of the dough, then begin shaping it into a round loaf. Pull each corner of the dough in towards the centre (like you are folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and tap it into a round loaf.
Flour a medium bowl and place your loaf into it seam side down. Cover with a tea towel and let it rise another 30 minutes or so while you preheat the oven.
While the bread is proofing, place an empty dutch oven with the lid on in your oven and heat oven to 230ºC/210ºC for fan oven.
When the oven is hot, you are ready to go! Use oven mitts to pull the dutch oven out and remove the lid. Lay a baking paper down on your counter or cutting board, optional-it makes transferring the bread easier.
Tip the bread dough gently out of the proofing bowl onto the baking paper. Make sure the seam side is up this time-this is what will create those beautiful cracks on top of the bread.
VERY CAREFULLY without burning yourself, use the side of the baking paper to lift the bread up and place it into the hot Dutch oven.
Place the Dutch oven lid back on the pot using your oven mitts and slide the whole Dutch oven back into your hot oven.
Cook the bread for 30 minutes.
After 30 minutes, remove the lid from the Dutch oven. The bread should be taller, crusty and very lightly browned. Continue cooking the bread uncovered, for 10-15 minutes more until the bread has deepened in colour and you have a beautiful brown crust.
When bread is done, use oven mitts to pull the pot out of the oven.
Use a long spatula or corners of the baking paper to lift the bread out of the Dutch oven and onto a cooling rack. let cool for at least 30 minutes before cutting into it.
Slice, slather with butter and enjoy!
Notes *
-I use sugar as I want it to be vegan bread
-this is a relatively slack(wet) dough, so it may seem a bit shaggy and sticky at this point. Don't worry as it will become more smooth and elastic as we go
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