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 4. Beginner Dutch-Oven Breads
 Baked in dutch ovens outdoors

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Kathyinozarks Posted - Jul 09 2018 : 06:14:09 AM
I made another two small loaves with my brown rice starter. I fed it twice a day for several days, then put half back in the frig and fed it again for another few days to build up to 3 cups of starter.
I love Mary Jane's method of baking these little round loaves in a very hot dutch oven and in two small loaves.
I wanted to bake this with different flours this time to bring down all those carbs from the rice.
So to 3 cups brown rice starter I added 1 cup of golden flaxseed ground, and 2 cups of the white almond flour, a little salt, didn't need any more water-and then let it rise as loaves for a couple hours til I got my dutch ovens up to 500 degrees-I brought out my oven thermometer-they were 500 to 525 degrees. Next time I will know to start out with allot more charcoal to get to that temperature faster.
This for me was my best bread yet-it tasted more like bread to me not doughy like not baked enough-I have been using the thermometer to check the bread and I have been going with 206 degrees I am thinking of going to 210 degrees next time
and being in the dutch ovens my bread browned really nice on its own-could be do to the other ingredients.

Just a note inside these dutch oven I placed parchment paper inside first, then a trivet, and then a pottery pie pan-when hot added the flour and then the bread. You need more coals on the bottom to bake this and just a few coals on top
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NancyOH1 Posted - Jan 25 2020 : 2:42:09 PM
The breads look absolutely gorgeous baked in the Dutch Oven. I have my Dutch oven already and I can't wait till I am to the point of baking a loaf in this pan.
Ashley Posted - Jul 09 2018 : 09:14:12 AM
Your bread looks amazing, and baked outside in a Dutch oven to boot! The coloring is wonderful and the crust looks so crisp and good, while the interior looks moist and fluffy.