I've been playing with baking bread in a dutch oven. I modified the resin/plastic knob because it never would have held up under 500 degree temps. I simply went to the hardware store and got a metal knob and used a couple washers to compensate for the screw being a little too long.
After the rising on parchment, I preheated the dutch oven, lid and all at 500 for 30 minutes. Then parchment and all into the pot and cover. Decrease heat to 425. Bake 30 minutes. Remove lid and finish baking for 20 minutes to crisp crust.
Beautiful.
Let cool completely. Then slice. The crust is perfection, crisp and chewy.
Almost No-Knead Bread (courtesy of America’s Test Kitchen)
3 cups (15 ounces) all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoons table salt
3/4 cup (7 ounces) water, at room temperature
1/4 cup (3 ounces) beer
1 tablespoon white vinegar
Whisk flour, years, and salt in large bowl. Add water, beer and vinegar. Using a wooden spoon, fold the mixture incorporating all of the flour. It will be a slightly sticky dough. Cover with plastic wrap and let it sit for at least 8 hours, or up to 18 hours.
Put parchment paper on counter. Take the dough out of the bowl and knead 10 to 15 times with a bit of flour. Loosely cover with plastic wrap and let sit for 2 more hours.
For the last 30 minutes of the rising, heat oven to 500 degrees – putting your dutch oven in the oven with the lid. After 30 minutes, reduce heat to 425 and using the parchment paper, carry your dough to the dutch oven – the parchment paper will be on the sides of the pan, just put the cover on and bake for 30 minutes. Remove the lid and continue baking 20 minutes. Remove from oven and let cool completely on a wire rack, this finishes the baking process. Slice and eat.