Baking Bread in the New Staub Pot

If you remember, The Hubs bought me an early non-Valentine’s Day present last month.

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So far, we have used this 7-Quart Staub beauty for the Coq au Vin Blanc, some delicious chili and this most awesomest bread.  (I know, I know…awesomest is not a word and I have totally screwed up the superlative rule, but such is life.)

Did you know that you could make bread (the most awesomest) in your Dutch oven?   Now that you know, you must try this immediately.

I found one recipe in French that I started to try to decipher, but this recipe (in English) can be found at Window on the Prairie.

This is a rustic, artisinal bread with a crunchy crust and a soft doughy interior texture.  The bread is formed and then left to rise on parchment paper.  When the dough is ready to bake, you carefully place it (still on the parchment paper) into a HOT heavy Dutch oven, put on the lid, and bake it in a super HOT (450 degrees F.) oven.

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I am not reprinting the recipe because I did everything exactly as Suzanne (from Window on the Prairie) described.  Although this actually is one of the easiest bread recipes, there are a few steps and Suzanne gives the most excellent descriptions, instructions, and explanations.     (Did you noticed I did use the superlative rule correctly a couple of times in this paragraph?)

You will just have to trust me about the crunchy exterior and the soft and airy interior.   I unfortunately did not take any pictures of a delicious slice.

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I highly recommend this bread with pasta or soup.  It is a great sopper-upper.

For recipe, please see Artisan Bread at Window on the Prairie.

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