Le Creuset is no stranger to oven-baked perfection. The iconic French cookware brand has been crafting enameled cast iron cookware since 1925. The first item produced was a cocotte (what we would commonly refer to as a Dutch oven) in their classic “flame” finish. Le Creuset still excels in Dutch oven mastery, though they’ve added a range of new colors (we carry 16) as well as dinnerware, cooks tools and stainless steel cookware to the mix.
Le Creuset brings their tradition of craftsmanship to the newest addition in their collection—a dome-topped bread oven. Anyone who’s baked bread in a Dutch oven knows firsthand of the lovely crust and rise that can be achieved in cast iron’s radiant heat. Unlike regular Dutch ovens, however, the bread oven benefits from a domed lid designed to circulate steam around the loaf for the ideal texture and crust. The low-profile base captures base heat for a perfectly browned bottom crust. The interior enamel reduces any potential sticking. It’s a marvel in French engineering and the vessel for our next loaf.
Le Creuset Bread Oven Round Loaf
Ingredients
- 4 cups (550g) all-purpose or bread flour
- 1 tsp. kosher salt or coarse sea salt
- 1 tsp. instant yeast
- 1½ cups (360 g) warm water (90°F-100°F)
- Olive or vegetable oil
Instructions
- Whisk together the flour, salt and yeast in the bowl of a stand mixer or large mixing bowl. Add the water and stir on low speed with the dough hook attachment for about 1 minute (or stir with a spatula). Increase speed to medium and knead until the dough is smooth and elastic, about 8-10 minutes (or alternately, knead by hand). Every few minutes, stop the mixer and scrape the dough off the hook and sides of the bowl. When the dough appears smooth, cut off a small piece and stretch it. If it stretches to the point of transparency, it’s kneaded enough. If not, continue kneading.
- Remove the bowl from the stand mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, about 1 1/2 ― 2 hours (less if it’s hot and humid, more if it’s cold).
- Turn the dough out onto a lightly floured work surface and knead about 1-2 minutes to release the gas. Shape the dough roughly into a ball, cover with a clean towel, and let rest for 10 minutes.
- Cup your hands around the dough and shape it into a tight ball by rolling it on the work surface between your palms. Lightly brush the base of the Bread Oven with oil. Place the dough in the center of the base and cover with the lid. Allow the dough to rise again until roughly doubled in size and when poked with a finger will slowly spring back, about 30-60 minutes.
- During the last 15 minutes of rising time, preheat oven to 450°F. When ready to bake, score the bread with a sharp knife or razor, making an X or a hash mark to allow the dough to expand freely. Cover and place in the hot oven.
- Bake for 30 minutes. Remove the lid, reduce the oven temperature to 375°F, and continue baking for an additional 15-20 minutes until the bread is golden brown and cooked through. It should have an internal temperature of approximately 200°F when done. Carefully remove the bread from the base and allow to cool on a rack for at least 30 minutes before slicing.
14 comments
How can I find more recipes
Check out our recipe page here: https://www.williams-sonoma.com/recipe/
Are there other bread recipes for the bread oven? Can I use the dutch oven recipes I’m finding online?
Yes. The Bread Oven will work for any Dutch oven-baked breads.
The raisin bread recipe that I found on line and inserted above, makes a very delicious raisin bread.
Ann, totally agree! Can you share other recipes?
Found this cinnamon raisin bread recipe on line from le creuset
INGREDIENTS
250ml (1 cup) milk
125ml (½ cup) raisins
625ml (2 ½ cups) flour
10g (15ml) instant yeast
40ml granulated sugar
7 ½ ml salt
50ml butter melted
1 large egg
For glazing after baking:
65ml white granulated sugar
65ml water
METHOD
Scald the milk and allow it to cool to lukewarm.
Pour boiling water over the raisins and leave to stand for 10 minutes. Drain and allow to cool.
Place 2 cups of the flour, the yeast, sugar, and salt in the bowl of an electric mixer, fitted with a paddle attachment. Add the lukewarm milk, melted butter and egg. Mix briefly to make a shaggy, wet dough.
Change to a dough hook and gradually add the remaining flour, in small increments, until a smooth and soft dough forms. Knead for approximately 5 minutes. Toss the raisins in a tablespoon of flour and toss them into the dough. Mix thoroughly for 1 minute.
Cover and allow to rise, in a warm place, until double in bulk, about 1 hour.
Brush the Le Creuset Bread Oven’s base and sides with butter.
Knock the dough back. Carefully form the dough into a round loaf and place it in the base of the Bread Oven. Cover with the lid and allow to rise until doubled, about 45 minutes.
Preheat oven at 250°C (230°C fan-assisted).
Reduce the oven temperature to 200°C (190°C fan-assisted) and place the Bread Oven in to bake. Bake for 20 minutes, then remove the lid, turn down the oven to 180°C (170°C fan-assisted) and allow to bake for a further 10-15 minutes until browned.
Make the sugar glaze by dissolving the sugar in the water, then boil, without stirring, for 1-2 minutes.
Once the loaf is baked, remove it from the Bread Oven and immediately brush the glaze over the loaf. Allow to cool before slicing.
Oooh! Perfect! Let us know how it turns out.
Excellent bread! However, I was wondering if you could add cinnamon and sugar to this recipe and make it be cinnamon bread.
Love your idea! We haven’t tested it, but bread is easy to vary. Just keep in mind that a significant amount of sugar will make the bread brown a bit more quickly. Try it and let us know how it goes!
I have also same issue any suggestion for this so please reply. Thanks in advance.
where in canada can i purchase this item?
You can purchase the Le Creuset Bread Oven at the Williams Sonoma stores in Chinook and Yorkdale.
Just this minute received by bread oven pan and looked for instructions as none come with pan. This is a poor recipe with far to complex directions. Found a baker who overed better directions and recipes. Shame on Le Creuset.