The Strategy
That trusty cast-iron Dutch oven sitting in your cupboard is actually a secret weapon for baking a spectacular crusty loaf. By trapping the bread's own steam under a heavy lid, it coaxes the dough to puff up high and beautiful in the heat. Taking the lid off for the final stretch lets the dry heat finish the job, turning the crust a gorgeous deep amber.
Technique Summary
Baking your bread inside a hot cast-iron Dutch oven creates a perfect little steam chamber that helps the loaf expand beautifully. It is a foolproof method for getting a tall rise and a gorgeous, blistered crust right at home.
Chef’s Checkpoints
- Feel the heavy heat radiating from the Dutch oven after it has warmed up in the oven.
- Look for a dramatic rise and a pale, set crust when you lift the lid halfway through baking.
- Listen for a hollow sound when you tap the bottom of the finished, mahogany-colored loaf.