Basque Sheepherder's Bread
A round, crusty loaf traditionally baked in a cast iron Dutch oven buried in hot coals, developed by Basque sheepherders who needed bread that could be baked far from a kitchen.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Dutch oven
- •Mixing bowl
- •Proofing basket
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 2
- carbs
- 42
- protein
- 6
- calories
- 210
Instructions
- 1
Stir the yeast and sugar into warm water. Let it sit until foamy, about 10 minutes.
- 2
Mix in the flour, salt, and oil. Knead until a smooth, stretchy dough forms, about 10 minutes.
- 3
Put the dough in a greased bowl and cover it. Let it rise until doubled, about 1 hour.
- 4
Gently push the dough down with your fist. Shape it into a smooth, round loaf.
- 5
Grease a Dutch oven and set the dough inside. Cover and let it rise for 30 minutes more.
- 6
Preheat a second Dutch oven lid or your oven to 425°F.
- 7
Bake covered for 30 minutes. Uncover and bake 20-30 minutes more until deeply golden and hollow-sounding when tapped.
- 8
Let the loaf cool on a wire rack before slicing.
Chef's tips
A well-seasoned Dutch oven works like the traditional buried-coal method. Turn the pot occasionally so the bread browns evenly.
Storage
Wrap in a cloth and store at room temperature up to 3 days.
Reheating
Warm slices in a 350°F oven for 5-7 minutes to refresh the crust.
Common mistakes to avoid
- •Skipping the preheat step, which leaves the crust pale and soft.
- •Not letting the dough rise long enough, resulting in a heavy, dense loaf.
Serving suggestions
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