LE CREUSET DUTCH OVEN BREAD RECIPES

Combine the flour, water, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it’s mixed enough. If not, continue mixing.

Remove the bowl from the mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.

Turn the dough out onto a work surface and knead it to release the gas and redistribute the yeast. Shape it roughly into a ball, cover it with a towel, and let stand for 10 minutes to allow the gluten to relax.

Shape the dough into a tight ball – the tighter the better – by rolling it on the work surface between your palms.

Spray or coat the bottom and sides of a large casserole or other heavy ovenproof pot with vegetable oil. Put the dough in the center of the pot and place the lid on. Allow the dough to rise again, 30 to 60 minutes (less if it’s very hot and humid, more if it’s cold).

Preheat the oven to 230°C.

Rub 1 tablespoon olive oil, or more if you like, gently over the surface of the dough. Score the bread with a sharp knife or razor, making an X or a hash mark; this will allow the dough to expand freely. Sprinkle the dough with salt. Cover the pot and place it in the oven.

After 30 minutes, remove the lid, reduce the oven temperature to 190°C, and continue baking for approx. 15 minutes until the bread is nicely browned and when knocked sounds hollow. It should have an internal temperature of 90°C or so when done.

Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.

Please note: Only our Signature phenolic knobs and stainless steel knobs are oven-safe at this temperature.

Start with the yeast mixture. Combine the ingredients and make sure the beetroot juice is luk warm and not too hot as it will kill the yeast. Let sit for 5 – 8 minutes until foamy.

In a large bowl or electric mixer with a dough hook, add the flour and salt. Mix together. Using the dough hook or your hands, make a well in the mixture. Slowly add the yeast and beetroot mixture in one third at a time along with a third of the olive oil, and mix to start to incorporate before adding the next third. Once all of the ingredients are combined and the mixture is almost shaggy-like in texture, turn out onto a clean-floured surface and begin to knead into a smooth soft dough. You will know the dough is ready when you push the outside surface gently with your knuckle and the dents pop back. A good trick to remember when making your dough is that it is always better to have slightly wetter dough to knead instead of a too dry, tough dough. Wet your hands slightly when working with the dough to begin with until it comes together nicely and kneads easily. Leave aside in an oiled bowl, covered with cling wrap for about 2 hours in a warm place until doubled in size.

Preheat your oven to 250°C.  Place an empty Le Creuset 22cm Signature Round Casserole into the oven along with the lid for 30 minutes just before you are ready to bake. Once your dough has risen, gently tip out onto a clean surface; tuck in any edges to make a round ball.

To decorate your loaf, liberally spread and coat the outer surface of the dough in flour. Using a sharp knife (as your blade needs to be very very sharp, thin and precise), mark the bread gently with the blade of the knife to score the surface, decorate as you like. Carefully remove the hot casserole from the oven with gloves. Remove the lid with gloves and set aside. Work quickly now as not to let the casserole cool down, dust the bottom of the casserole with flour and carefully drop or slide the decorated beetroot loaf into the hot casserole. Place back in the oven for 30 minutes with the lid on at the highest temperature your oven can go. Reduce the heat after 30 minutes, to 220°C. Remove the lid and bake for 20 minutes uncovered until browned and cooked through. Leave to rest in the casserole and remove once slightly cooled to cool further on a rack before slicing.