By now, we're all familiar with using a dutch oven to cook our bread. Here's another way we can put that big pot to use, and just in time for cool fall weather.
The irony of cooler weather is that we're more inclined to do baking, but a cool kitchen means slower rising times for bread dough. Not really a big deal, but it can throw off our routine.
So we've started putting our bread dough inside our largest dutch oven to rise. With the lid on, a dutch oven is very handy for holding in warmth and keeping the temperature even. Additionally, it keeps it the dough a little more protected from stray spills and jostling if we're doing other work in the kitchen.
We actually mix everything right inside the dutch oven, too. This way we don't dirty more dishes or make more work for ourselves.
Give it a try next time you do some baking!
(Image: Emma Christensen)