Dutch Oven · recipe

Smaller Loaf of Crusty Bread in the Dutch Oven

One of my readers was so inspired by my bread making posts about the Dutch Oven Bread, she purchased a new Dutch Oven and set about making her own amazing crusty loaf. I’m happy to report her bread turned out amazing and she was very proud of herself–as she should be!

However, since this reader is usually a carb counter, she asked if she could make her subsequent loaves half the size of my original recipe. My knee-jerk reaction was to say “sure”, but I needed to test it out anyway. 😉

I suggested a smaller Dutch Oven–they make a 3.5 quart one that would be darling!–but we must use what we have, right?

I must admit though the half sized loaf looks tiny…especially in the 5.5 quart pan!

However–when popped out on my cutting board–is seems to adjust itself. 😂

Just about every detail with making the half sized loaf is the same as my original recipe, just with quantities halved. So same rise time and same cook temperature. The only thing I would change is the second half of the cooking time. You will still bake it covered for 30 minutes, but I would recommend reducing the uncovered time by 5-10 minutes for a total of 10-15 minutes.

And here is what it looks like inside!

Now…I’m curious. Will you fall under the spell of the Dutch Oven now?

Please let me know and thanks for reading, too!

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