Dutch Oven Buns

I remember last year I had decided to buy a Dutch oven (DO) when I saw bread bakers using it for their sourdough breads and others for making casserole dishes and recipes which require slow cooking. But then somehow it never materialized and I almost forgot about it until last week when an extremely talented Baker friend of mine wrote about her new DO. That triggered me and on getting further details from her about where to order, the price etc, I ordered it online and voila… within 4-5 days, one of the most attractive abd stunning red beauty is in my hands. 

Now you guys might wonder what’s so special about this cooking pot. It’s just like any other cookware. I think we will realise its beauty and effectiveness once we start using it. For one thing it is very very heavy ( so the fragile kinds…. Be prepared 🙂 ) and hence perfect to retain heat. Moreover it can be used on normal at be top, induction, electric coil top and oven too. When we bake breads or any dishes by placing it inside this DO and then keeping the DO in the oven, it will cook uniformly. The heat will be evenly distributed, ensuring a perfect bake. Plus it’s ideal for cooking meat and other slow cooking recipes like stew, casserole dishes etc. 

Basically, it’s a heavy cast iron or ceramic or cast aluminium heavy and thick cooking pot with a snugly fitting lid. For more information on Dutch oven, you can browse the internet. In olden times it used to be made of cast iron and hence required lot of seasoning and after use care. But this Prestige clay pot is coated with an enamel, making it very easy to wash and store till you use it the next time. But just be sure not to use metal spoons so that the enamel doesn’t come off. As given in the instruction leaflet, just wash it with warm water and soap and dry it completely. Do not keep it in the sink when it is very hot. Let it cool first before you add water and wash it. Place it on a cooling rack or thick Kitchen towel or wooden board when you take it out of the oven.

Ingredients:

• Whole wheat flour 250 gm
• Semolina 50 gm
• Salt to taste
• Honey 2 tsp
• Instant yeast 1/2-3/4 tsp
• Milk plus water to knead
• Any veg or non veg filling of your choice
• Butter 2 tbsp
• Olive oil 1 tbsp

Method:

• Add the yeast and honey to aroumd 1/4 cup of lukewarm water and stir well.
•  Keep it aside undisturbed for 5-10 minutes.
• Mix the flour and salt well. Add the yeast mixture to it.
• Slowly pour the milk and water mixture and knead into a soft and smooth elastic dough. Sprinkle the oilive oil while kneading.
• Once the dough has been kneaded for 10-12 minutes, place it in a clean and well oiled bowl and allow it rise till the dough is double in size.
• Cover the bowl with a cling film or a moist kitchen cloth.
• Once the dough is double in size, punch out the gases and knead for a minute or two.
• Divide the dough into equal size balls. I got around 9 balls each weighing approximately 55-56 gm.

• Now heat your clay pot/Dutch oven on your stove or oven for 4-5 minutes over medium flame.
• Add a tablespoon of butter and let it melt and coat the base and sides. Remove from the stove and keep it on a cooling rack or a thick kitchen towel or wooden board.
• Flatten a ball of dough in your palm and fill it with your desired filling and seal the edges.
• Place it in the Dutch oven carefully. Repeat with the remaining dough.

• Cover the clay pot with its lid and allow it to proof for 20 minutes or so till it looks puffy.

• Meanwhile preheat the oven at 180-200 degree celsius for atleast 10 minutes.
• Place the clay pot into the oven very carefully and bake at 180 degree for 20-22 minutes.
• Remove the lid after this and bake for another 8-10 minutes till the top looks golden.
• Remove from the oven and apply a coat of butter on top.
• Let it cool for a while and then carefully rove it from the pot with a wooden or silicone spatula or spoon. No harsh metal objects please.
• Serve it warm with any dip or a cup of hot soup.

Notes:

• This was my first bake using the clay pot, as I try different bakes, I shall update my experience. As of now, my experience with this is limited. But I shall happily share all that I get it know subsequently.
• I got this for Rs. 2184. It’s 240 mm in diameter.
• You can look for it maybe in Prestige showroons too.
• I have ordered it from http://www.ttkprestige.com/blog/show-all/6102/fine-cooking-with-cast-iron
• I didn’t know this before, but got to know yesterday that pots with straight walls are better for sourdough bread baking. Mine has a slanting side walls.
• It took 4-5 days for delivery.
• Its very very heavy, so please be careful while handling it. Even the lid is heavy. 
• You can use it to bake sourdough boules or any no knead rustic breads.
• Use it to make baked casserole dishes or any kind of meat or stew. 
• Do not use metal spoons or metal brush to clean it. 
• It’s a prized possession, so handle it with love 🙂