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You are here: Home / Bits and Bobs / Demos / Dutch oven bread baking test

7. June 2015 by: Victoria Mcparland

Dutch oven bread baking test

The Dutch Oven bread baking test

The Dutch Oven bread baking test

Its well known that baking your home made bread in a dutch oven can give it a real artisan appearance and taste.  Its the high heat capacity of the dutch oven and the steam created inside the dutch oven that creates the superior crust and facilitates a better oven spring.  One of the best bread baking books out there, “Flour, water, salt, yeast” by Ken Forkish contains recipes for artisan breads with are all baked in a dutch oven. So, it certainly seems to be a good investment for keen home bread bakers.

Having at some point, way back in the day, received a science doctorate it seemed only fitting to carry out a little controlled experiment to prove, or disprove, the reported benefits of bread baking in a dutch oven in my own home kitchen.  For true validation all the other possible variables in the entire bread making process have to be kept constant and identical loaves must be baked side by side just one inside a dutch oven and one on a normal baking tray.

I chose to use a fairly standard yeast bread recipe, and also a bread that my family enjoy to eat, since there is going to be alot of it made in this test! So a whole wheat honey bread fits the criteria in all respects.

Recipe for whole wheat honey bread for Dutch oven bake test

This recipe yielded a whopping 4 kgs of dough, and all of it must be created as one.  There is no batch baking allowed here, so I clevery used the electric mixer to knead and develop a portion of the dough as a batter, then added the rest of the flour and kneaded it by hand.  Because the electric mixer had done some of the hard work for me it didnt take long to get a nicely elasticated dough.  I still did get quite an arm work out though!

Poolish or pre-ferment

500g strong bread flour

500g water

1g dried yeast

Mix all the ingredients for the poolish, cover with plastic wrap and leave at room temperature over night (or approx 8-12 hours)

Main dough batter

all the poolish from above

1kg whole wheat flour

1kg water

100g honey

12g dried yeast

Mix the overnight poolish, whole wheat flour, water and honey and yeast and knead with the dough hook of an electric mixer for 10 minutes.

Final main dough

all the batter from above

500g whole wheat flour

500g strong bread flour

200g water

28g salt

In bucket mix all the extra flour, water and salt into the batter and knead inside the bucket until a rough dough forms.  Then tip out the dough onto a work surface, knead, stretch and fold until the dough is nicely elastic.

Return the kneaded dough to your bucket or large container and loosely put the lid on.  Then refrigerate the dough for 6 hours (I had to  remove a shelf in my fridge to fit the container in).

Take the dough from the fridge, deflate and take out enough dough to make 2 700g dough balls, weigh them accurately.  Then place in floured prooving baskets for the final proof at room temperature for 1 hour. Return the rest of the dough to the fridge.  In the meantime pre-heat your oven, with the dutch oven on one shelf and a thick heavy duty baking tray or baking stone on the other, to 250 degrees C.

When ready to bake turn out one loaf onto a bakers peel, slash the top and gently slide onto the pre-heated baking tray.  Place aroasting tray of water on the oven floor to provide steam for the baking tray baked bread.   Then quickly turn out the second dough, slash the top and place into the heated dutch oven.  Bake at 250 degrees C for 10 minutes then reduce the heat to 210 degrees ad bake for a further 45 minutes.

While the 2 smaller loaves are baking, go back to the dough in the fridge and make 2 1kg dough balls.  Proove the larger loaves in bread baskets for 1 hour, before baking one on a baking tray and the other in the dutch oven exactly as for the smaller loaves.

Results of the Dutch oven bread baking test

1.  First impressions

Top left 700g loaf baked in dutch oven compared to the 700g loaf baked on a baking tray, top right.  Bottomw left is the 1kg loaf baked in a dutch oven compared to the 1kg loaf baked on a baking tray on the bottom right.

Top left 700g loaf baked in dutch oven compared to the 700g loaf baked on a baking tray, top right. Bottom left is the 1kg loaf baked in a dutch oven compared to the 1kg loaf baked on a baking tray on the bottom right.

By comparing the same sized loaves baked in a dutch oven and on a baking tray it is clear to see the loaves are significantly better from the dutch oven bake.  The loaves are browner, and the shape is more rounded.

2.  Oven spring and height.

The Dutch oven baked loaf on the left is clearly higher than the baking tray baked bread on the right

The Dutch oven baked loaf on the left is clearly higher than the baking tray baked bread on the right

 

The loaves baked in the dutch oven were approximately 2 cm higher and judging by the opening of the slashes did have better oven spring. For both the smaller and the larger loaves the oven spring and was better in the dutch oven loaf.

3.  Crumb and texture

Again, the dutch oven baked bread is on the left and the baking tray bread on the right

Again, the dutch oven baked bread is on the left and the baking tray bread on the right

Crumb.  Dutch ovenbaked bread on the left compared to the baking tray baked bread on the right

Crumb. Dutch ovenbaked bread on the left compared to the baking tray baked bread on the right

Both the loaves baked in the dutch oven and on a baking tray had a nice even crumb.  There was no significant difference between the 2 types of baked breads.  This is to be expected since the crumb and bread texture is determined more by the type of leavening, in this case yeast, the hydration level and the choice of flours.

4. Crust

The baking tray baked bread has a thicker crust than the Dutch oven baked bread.  This is because it was baked in a dryer environment than the bread in the dutch oven.  Judging this  criteria basically comes down to personal preference, and my preferred crust is the thicker one of the baking tray loaf.  However, my preference shifts to the dutch oven bread on the second day of eating.  As the baking tray bread dries out more the crust does become a little tough.

5.  Taste and eating

There was no difference in the taste between the dutch oven bread and baking tray bread.  Both breads had a nice rich whole wheat flavour and a subtle hint of honey.

Both loaves are good for sandwiches but the the dutch oven bread does make neater slices.

When it comes to toasting the dutch oven bread is the clear winner.  It toasts nice and evenly whereas the drier slice from the baking tray baked loaf, when toasted, is much darker around the edges and the crust becomes too hard.

Conclusion

So there is a clear conclusion to this little experiment.  By directly comparing 2 methods of baking the same bread its clear to see the dutch oven does bake a nicer loaf.  I am impressed and would recommend investing in a dutch oven to any keen home bread baker.

 

 

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The easiest way to improve the diet of your family is to switch to whole grain products.  When it comes to homemade breads, many bakers will know that baking with whole grains brings with it a number of challenges, especially when it comes to texture.  Whole grain breads can be, when not optimally formulated very dense in structure and one could refer to many of my own first whole grain loaves as “bricks”.  To overcome the challenges associated with homemade whole grain breads you need a recipe in which the hydration and the leavening agents has been optimised according to the type of flours used.  There are a great many different types of wholegrain breads and baked goods,  and therefore a variety of ways in which you can incorporate whole grains into your daily bread.   You can of course, bake with entirely whole grain flour, and try your best to avoid baking a “brick”, alternatively you can use a mix of flours to make “transitional whole grain breads”  or mix in whole grains and seeds to boost the nutritional content of otherwise non-whole grain breads.  Here is a collection of tried and tested whole grain bread recipes.  All of which are not only very healthy but also delicious.

    whole spelt and grunkorn bread

    Whole spelt and grunkorn bread

    Whole spelt and grunkorn bread

    Grunkorn (actually Gruenkorn in real German) is spelt grain that which is harvested half ripe and then dried.  It has a rather distinct nutty taste and is popular in German cooking.  Many German families cook the grains and then use them in soups, salads and even make healthy vegetarian burgers with them.  Here I am using this wonderful, super-healthy grain to enrich a whole spelt sandwich loaf.  My whole spelt and grunkorn bread is a simple recipe using a blend of whole spelt and wheat flours and plenty of whole grunkorn grains.  This bread is not only hearty and wholesome in appearance it packs a healthy punch of wholegrain fibre, as well as a bit more protein that you would find in a regular wheat bread.

    This whole spelt and grunkorn bread has a strong flavour and a moist crumb, its a deliciously interesting loaf.

    This recipe makes 2 large sandwich loaves of delicious hearty whole grain packed bread

    This recipe makes 2 large sandwich loaves of delicious hearty whole grain packed bread

     

    whole spelt and grunkorn bread 03

    The crumb is not perfect here, but the soft moist texture is very nice to eat.

    The bread is speckled with those lovely green colored grunkorn grains

    The bread is speckled with those lovely green colored grunkorn grains

    Recipe for whole spelt and grunkorn bread

    Makes 2 large sandwich loaves

    1000ml warm water

    14g dried yeast

    40g honey

    20g cocoa powder

    700g whole spelt flour

    600g strong bread flour (German 550 flour)

    35g rapeseed oil

    25g salt

    250g Gruenkorn, pre-soaked and cooked according the package instructions.

    1. First of all soak your grunkorn grains in pleny of water for 1 hour, then exchange the water and bring to the boil.  Gently simmer until soft, this takes approx 1 hour, but can vary for different brands of grunkorn, so just read your package.
    2. Combine all the dough ingredients apart from the grunkorn grains in a large bowl or mixer.  Knead using the dough hook of your mixer for 10 minutes or by hand.
    3. Fully develop the dough by stretching and folding until its nice and elastic.  I do this right in the bowl, but it you prefer do it on a floured work surface.
    4. Cover and leave to rise for 45 minutes or until doubled in size.
    5. Turn out the dough onto your work surface and gently knock the air our.
    6. Divide into 2, shape into rough rectangles and place in your oiled loaf tins.
    7. While the loaves are prooving, pre-heat your oven to 250 degrees C.
    8. Once the loaves have reached the rim of the tin they are ready to bake, this takes about 30 minutes, but varies depending on the temperature and humidity in your kitchen.
    9. Use a serrated knife to slash the surface of your loaves and place into the pre-heated oven.  Immediately redce teh heat to 190-200 degrees C and bake for 35 minutes or until nicely brown.
    10. Cool on a wire rack and enjoy while fresh with Olive oil spread, cheese, or sweet toppings.  This bread will last for a few days and is great toasted.

     

     

     

    ”Read

    Lower GI bread

    Lower GI bread, made with whole wheat and barley flour, fortified with extra protein and sunflower seeds

    Lower GI bread, made with whole wheat and barley flour, fortified with extra protein and sunflower seeds

    A diet high is refined carbohydrates is certainly not advisable for optimal health.  Refined carbohydrates, can be found sugary snacks and baked goods made with processed white flour.  Such foods are lacking in nutrients and cause undesirable swings in blood sugar levels, due to having a high glycemic index (GI).  However, not all carbohydrates are created equally and carbohydrates with a lower glycemic index, such as whole grain baked goods, should not be avoided.  

    ”Read

    Whole grain spelt flaxseed rolls

    Whole grain spelt flaxseed rolls

    Whole grain spelt flaxseed rolls - with heart healthy crushed flaxseeds

    Here is a nice recipe for Whole grain spelt flaxseed rolls.  They are made with 50% whole spelt flour, which is higher in fibre and protein than regular wheat flour and in some cases easier to digest.

    The addition of crushed flaxseeds gives these rolls a good healthy dose of Omega 3 fatty acids as well as extra fibre and a lovely nutty taste.  Its important to seek out and use crushed flaxseeds rather than whole as the whole flaxseeds will largely remain undigested and therefore your body will not be able to extract all the heart health benefits contained in the flaxseeds.

    ”Read

    Whole wheat Cinnamon Raisin Buns with Dark Chocolate

    Whole wheat cinnamon raisin buns with dark chocolate 13

    Whole wheat cinnamon raisin buns with dark chocolate are a perfect treat

    These nice little cinnamon buns are decadence in disguise. Read on and you will see what I mean.

    ”Read

    Very easy whole wheat and whole rye bread

    Nutritious, tasty and easy to make whole wheat and whole rye bread

    Nutritious, tasty and easy to make whole wheat and whole rye bread

    This bread is undoubtedly the easiest bread recipe I have ever tried and tested.  Its very nutritious being made entirely from wholewheat flour and whole rye flour.  Its also easier to digest than yeast leavened whole wheat bread because it is leavened with a combination of sourdough, a pre-ferment (Biga) and a minimum amount of commercial yeast.

    ”Read

    Easy wholegrain spelt bread

    easy wholegrain spelt bread 01
    Easy whole grain spelt bread, made with 100% whole spelt flour

    There are many health benefits to be gained from baking with and eating wholegrains.  Breads made with wholegrain flour is much higher in fiber and provides a healthy dose of micronutrients such as calcium and magnesium, that have typically been removed by processing grains into white flour.    Wholegrain bread is broken down slower during digestion, making you feel satisfied for longer and does not cause any undesirable spikes in blood sugar which can occur in response to eating higher glycemic white bread.

    ”Read

    Wholegrain hearth bread

    Wholewheat hearth bread made at 65% hydration formed into nice dinner baguettes. with optimal rise and a soft interior.

    Wholewheat hearth bread made at 65% hydration formed into nice dinner baguettes. with optimal rise and a soft interior.

    This is an optimised bread recipe from Peter Reinhardts "Whole grain Breads" book.  This is a great bread baking book, and hands down the best book available that is dedicated to whole grain breads.  The first time I made this wholewheat hearth bread I was unsatisfied with the shape and rise of the bread but very excited about the flavour of this bread.  Its really nicely balanced, in that it has a rich whole-grainey flavour complimented perfectly by the mild honey and there is no hint of rawness.  The bread has a soft, slightly moist, crumb with a close texture typical of whole wheat bread but it is not at all crumbly.

    ”Read

    Basic whole grain spelt bread

    Straight forward and esy to make, this homemade whole grain spelt bread is also delicious

    Straight forward and easy to make, this homemade basic whole grain spelt bread is also delicious

    Just because this is a go-to recipe that I make all the time to fill our lunchboxes every week does not mean it is not worthy of a little blog space.  On the contrary, this is a straight forward fool proof recipe that can easily be made in bulk, frozen and eaten fresh all week.  Just the sort of thing many busy parents like me would appreciate.

    ”Read

    Power bread with the bread baking babes

    This months bread recipe was chosen by Judy of Judys gross eats and it is a wonderful recipe from Peter Reinhardt for "Power bread".

    power up with a slice or three of this tasty bread

    power through your busy day with a slice or three of this healthy tasty bread

    Its great to bake along each month because the recipe of choice is always something new, and this months  "Power bread" is no exception.  

    ”Read

    whole grain spelt bread

    Dark brown crusty baked 100% whole grain spelt bread

    Dark brown crusty baked 100% whole grain spelt bread

    Often breads that are labelled whole grain are made with a mixture of whole grain and white or bread flours.  The inclusion of white bread flour in whole grain bread recipes has its advantages, in that it makes the bread dough lighter which then rises more and produces a softer bread.  However, with a bit of bread baking experience and attention to the requirements of whole grain flours, wonderful soft, highly nutritious whole grain bread can be made at home without any additional white flours.

    Here I am posting my tried and tested easy recipe for 100% Whole grain spelt bread with whole spelt flakes.

    ”Read

    Crunchy spelt walnut bread

    Crunchy spelt walnut bread

    Crunchy spelt walnut bread

    Spelt is most definitely the grain of the moment.  However, spelt is certainly not new, it is in fact one of the most ancient of grains and spelt breads date back as far as roman times.  The romans actually referred to spelt as "the marching grain" as spelt bread was relied upon to fuel the roman armies during their vast marches across Europe more than 2000 years ago.

    Nowadays there are a variety of reasons many of us are turning to spelt for our home bread baking.  

    ”Read

    Whole rye sourdough bread

    no knead whole rye sourdough 01

    no knead sourdough bread made with 100% whole rye flour

     

    Now much as I love to knead dough, I have to admit I do not find rye doughs easy to handle and the stickyness tests my patience, even on a good day.  So I knew the first time I made this dough, with its high hydration and predominantly rye flour that kneading it would not be a nice experience.  When it came to crunch time (kneading time), I just didnt bother to knead the dough, and thus created a no-knead whole rye sourdough bread.

    ”Read

    whole grain spelt bread

    whole grain spelt bread 01

    whole grain spelt bread

    Baking with spelt flour is becoming increasingly popular, and for good reasons.  Whole grain spelt bread has all the health benefits of whole grains, but with an additional nutritional boost from the increased protein content of spelt flour compared to wheat flour.

    ”Read

    Multigrain sandwich bread

    multigrain sandwich bread 05

    If you like a good english granary loaf you will love this multigrain sandwich bread.  This recipe starts out with a basic yeast dough made with wheat flour and 30% wholewheat flour.  The final bread however, is far from basic, it is transformed into a really tasty and super nutritious sandwich bread by adding lots of whole grains and seeds.

    ”Read

    Flaxseed bread recipe

     

    Healthy and delicious flaxseed bread

    Healthy and delicious flaxseed bread made with 50% whole wheat flour and malt

    Such a nice loaf of bread as this should not be this easy to make, but this flaxseed bread recipe really is a breeze.

    ”Read

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About Victoria Mcparland

Rosemary Focaccia
whole grain spelt bread

Comments

  1. 1

    Calista says

    10. July 2015 at 22:54

    Happy to run across your experiment. I have been using Ken Forkish’s book with excellent results, even found a second cast iron dutch oven to bake both loaves at the same time. Today I have a whole wheat dough just about done rising and had never considered cooking it in the dutch oven, usually use loaf pans. Think I’ll try the dutch oven method, but have to preheat oven NOW! Thanks again the for experiment!!

    PS: I’ll let you know the results

    Reply
    • 2

      Victoria Mcparland says

      11. July 2015 at 20:32

      Hi Calista,

      I would love to hear how your wholewheat bread turns out in the DO.
      victoria

      Reply
  2. 3

    Calista says

    12. July 2015 at 0:15

    The bread was great! I had made a white bread recipe from FarmGirl’s website. Substituted a couple cups of whole wheat flour. The end result: texture was very nice as expected but the crust was outstanding! A nice change from baking in a loaf pan. Great crunch and as it cooled the crust softened. I prefer the whole wheat and crunch, grand kids prefer white with soft crust. Best of both worlds.

    Thanks again

    Reply
    • 4

      Victoria Mcparland says

      12. July 2015 at 5:09

      Great to hear that, thanks for your message,
      the DO is a great investment for home bread bakers, it gives us a chance to re-createt the baking conditions of a professional oven. I know what you mean with the kids, mine too always prefer the white bread and its a bonus to me when they enjoy something wholewheat.
      I really like Farmgirls website too!

      Reply

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