What size Dutch Oven do I need to bake bread? (2024)

FAQs

What size Dutch Oven do I need to bake bread? ›

Dutch oven bread recipes often call for a 5.5-quart pot, which makes these Dutch ovens more desirable for baking, which inspires more recipes — and the delicious cycle continues. All that to say, if you don't have a Dutch oven yet, a 5.5-quart Dutch oven will set you up for decades of baking.

You just need a lid to cover it and the proper heat-conducting cast-iron material, and your bread will come out perfectly every time. Size & Shape: Look for a 6- to 7-quart, round Dutch oven. Anything much bigger will cause the bread to spread out and go flat.

If you're in a rush, these Dutch Ovens are the exact size I use for baking my simple sourdough bread recipe: Round Enamel Dutch Oven (5Q or 5L) Oval Enamel Dutch Oven (5Q or 5L)

Bread will conform to the shape of the pot it is baked in, especially with wet doughs like the 'no knead' variety. So with an Oval Dutch Oven, your bread will bake in a more traditional loaf shape versus a rounded boule shape that results from a Round Dutch Oven.

Score and bake

While the bread is proofing, preheat your oven to 500°F (260°C) with a lidded cast-iron pan inside. (Note: your bread will bake better if you have a baking stone on the oven rack below your bread. It will act as a buffer against the heating elements in the bottom of your oven.)

Anywhere between a 5- to 7-quart Dutch oven is the right all-purpose size for most cooking tasks. It has high walls that prevent spillage and enough surface area to brown meat for a braise, but it's not so big that you need help hauling it in and out of the oven. It's also the perfect size for bringing to the table.

An enamelled cast-iron Dutch oven is a kitchen classic, and of course Ina (who has a well-documented love affair with Paris) trusts French heritage brand Le Creuset. She prefers the brand's round, 5.5 quart Dutch oven because it's great for soups, stews and braising.

Cover with the lid and bake for 20 minutes, covered. After 20 minutes, remove the lid from the oven and continue baking per the recipe (typically 25 to 35 minutes)

Usually bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy, do not add any more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

Another option for adding extra moisture to the dough before baking is to liberally spray the dough with water before placing it inside the Dutch Oven. You can spray with an atomiser or even paint water on the dough with a pastry brush. This is a common method to increase the blisters that form on the sourdough crust.

Should sourdough be brought to room temp before baking? ›

Yes, absolutely. Room temperature can mean a wide range and is different for each room, but as long as the temperature is around 68 to 76°F (20 to 24°C), you'll get rise in your sourdough bread dough. The cooler the temperature, the longer it will take for your dough to rise.

Preheat Dutch oven in the oven with the lid off at 500F/260C. Many bakers will continue preheating for 10-20 minutes after the oven reaches target temperature to ensure the Dutch oven is at its hottest. Lower the loaf into the Dutch oven using a sling made of parchment or silicone.

Convection ovens for baking

For your bread and cakes, this means they get a more even bake and even cook quicker! The fan in the oven ensures that when baking bread the heat is evenly distributed around the bread ensuring all areas of the bread rise and crust at the same time.