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Top 10 Best Dutch Ovens For Bread In 2023
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Freshly baked bread with butter melting on top is undoubtedly the best. Instead of buying a French or Italian loaf at the supermarket, why not make your own? This is possible as long as you have the best Dutch oven for bread. This appliance can be used for baking bread as well as low-heat cooking.
We have listed 11 of the most prestigious dutch ovens for bread. Everything you need to make the best purchasing decision is here.
List of 10 Best Dutch Ovens for Bread Reviews 1. Overmont Dutch Oven 5 QT Cast Iron Casserole Pot + 1.6 QT Skillet Lid Pre SeasonedThis all-in-one gear is versatile and can be used for many different cooking methods. You also get a 2-in-1 multi-Dutch oven and a range of great all-purpose cookware from the same manufacturer.
The lid can also be used as a skillet, making it a multi-purpose pot. You can also cook a lot of food with a large interior cooking space of up to 5 quarts.
It also evenly distributes heat so that you have enough heat to cover the entire surface of your skillet or pot. The Dutch oven retains heat for a long time, so food stays warm.
The dutch oven for bread comes with silicone gloves and a cooling rack. This will make your life so much easier. It is easy to use and can be used for many different cooking purposes.
It takes just a few minutes to wash the pot and season it with oil. This will ensure that it lasts longer. The pot is heavy and not dishwasher-safe.
2. Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop HandlesLodge has been producing quality, heirloom cast-iron kitchenware for over a century. Every item of kitchenware produced by their South Pittsburgh foundries in Tennessee is made to meet the same high standards for durability and versatility as they have been following for over a hundred and twenty-five years.
It has five quarts in size, is pre-seasoned, and conducts and holds heat like any cast iron product. Lodge's Pre-seasoning makes the ideal double Dutch oven for bread. It's large enough to make more bread than the modern family's needs.
The model is a cast iron pot with almost no flaws that have been cast and made in America. It can be used for cooking with any type of pot. It can be used on both an induction hob and an open campfire. However, it cannot cook as much as the imagination of the chef.
3. Lodge 4.5 Quart Enameled Cast Iron Dutch OvenI love Lodge enamel-coated dutch ovens for their versatility and price. Enamel-coated pots are my preferred choice for braising and stews. The light coating makes it easier to see what's happening inside the pan. The enamel-coated pans can still be used in the same manner as the cast iron ones, but I find them more versatile.
These pans can also be heated to 500 F with the knobs, while enamel-coated pots can only be heated to 425 or 450 F. Lodge dutch oven for bread range from $60 to $80 depending on what size you choose, which is quite affordable when compared to other brands.
As I mentioned in my previous posts about dutch ovens, there are limitations to what type of loaf can be baked in them. Baking bastards is my favorite thing to bake. A boule loaf works best in these pots. It bakes beautiful boules, and I have two of them.
4. Le Creuset Enameled Cast Iron Signature Round Dutch OvenThis Dutch oven by French cookware brand Le Creuset can be a great investment. But, if you are looking to bake more than bread, this Dutch oven is the best choice. The Le Creuset has the highest heat retention when baking bread.
This 5.5-quart size is heavy at 12.7 pounds and ideal for baking a variety of bread recipes. Its enamel exterior and sand-colored interior are non-reactive and durable, ensuring years of reliable service. The stepped lid seals tightly and nests inside, keeping heat and steam out for best dough rise, crust development, and browning.
The pot, lid, and composite knob are all capable of withstanding temperatures up to 500 F. To prevent any damage; we recommend covering the knob with heavy-duty foil.
5. Bruntmor Heavy Duty Pre-Seasoned 2 In 1 Cast Iron Pan Double Dutch Oven SetBruntmor Double Dutch oven for baking bread is seasoned cast iron cookware. It is a durable, versatile piece of kitchenware that can be used as both a pan and lid.
This pair can be used to make everything, from bread to stews. Cast iron construction provides long-lasting durability, which is even better considering the price. You can use it immediately because it is already pre-seasoned. The Bruntmor Double Dutch oven has many uses and will be an integral part of your kitchen.
Bruntmor dutch oven for bread has a pre-seasoned, coated exterior that makes them nonstick. It is made without any chemicals, which means you can enjoy the flavor of your food without worrying about health or unpleasant tastes.
Bruntmor claims that the model gets better with use. It is the only maintenance you need to do. You can expect it to last for many years. The pot and lid can withstand very extreme temperatures and are easy to clean.
It has been used for many purposes, but most people love its effectiveness in baking bread.
The Dutch oven for bread at a great price is an excellent option for anyone who is looking for their first Dutch oven. The Bruntmor is a versatile piece that will be useful for many years, even though you may wish for a more expensive model.
6. Calphalon 1932451 Classic Nonstick Dutch OvenCalphalon's dutch oven for bread is great for its nonstick qualities. The dual-layer of nonstick material makes it easy to remove and keeps the bread loaf's bottom intact. Calphalon's Classic Nonstick Dutch Oven can also be baked at 450 degrees Fahrenheit. It has a clear, tempered glass lid that allows you to track the progress of your bread while it bakes.
It also holds 7 quarts of food, making it one of the largest items on this list. You can make large loaves easily for large crowds. This dutch oven's aluminum construction is extremely durable and heats very efficiently. It will produce a perfectly browned crust thanks to its hard-anodized aluminum construction.
This is a great tool for making bread and other dishes. You will find convenient measurements marks in the pot. There are also pour spouts at the sides of the pot. The Dutch ovens for bread are ideal for making stews, meats, and pasta.
7. Amazon Basics Enameled Cast Iron Covered Dutch OvenThe Amazon Basics Dutch oven is reasonably priced and comes in a 4.3 qt or 7.3 qt size, as well as 6 quarts (6 liters). You have a wide range of colors to choose from, including blue, green, and red. It weighs in at 13 lbs (6 kgs), making it a heavy kitchen tool. It is not dishwasher-safe.
This Dutch oven for bread would make perfect bread-baking because it has even heat retention and distribution. It's oven-safe to 204°C (400°F). It's possible to bake bread at this temperature, but it's not recommended. Make sure you read the instructions.
It is a multi-purpose kitchen tool that can be used to boil, roast, bake, and braise. You can use it on the stovetop or in the range. It can be used to prepare food or store it in the refrigerator. However, I do not recommend cooking with it.
The perfect loaf of bread is baked in this oven. It bakes perfectly, with a crisp exterior and soft inside. The bread baking process is made easier by the secure lid. I prefer the oven temperature that is lower. I want something flexible but not restrictive.
8. Cuisinart Chef's Classic Enameled Cast Iron 7-Quart Round Covered CasseroleThe Cuisinart Chef's Classic is the perfect Dutch oven for home or professional chefs looking for something beautiful and versatile.
Cuisinart's best Dutch oven for bread allows you to experiment with different cooking techniques. You can also use it to grill, searing, slow braising, and much more.
Because of its excellent heat distribution and retention, the cookware produces fantastic bread loaves every time. It doubles up as a beautiful serving piece, as it can be used from the oven to your dining table. Is there anyone who doesn't love warm, fresh bread straight from the oven?
Its porcelain enamel interior makes bread-baking easy as it doesn't absorb odors nor impart unwanted flavors. The pot also comes with an oven-safe knob, a large cast-iron handle, and a wide grip for easy handling.
The beautiful Cuisinart Dutch oven can be cleaned easily. This Dutch oven is great for both cooking and entertaining. It is safe and compatible with oven, broiler, and stovetop use.
9. Crock-Pot Edmound Round Cast Aluminium Dutch OvenNext on my list is the Edmound Round Dutch Oven by Crock-Pot. This beauty comes in 11 color options. I liked the blue one best. It's much cheaper than the Le Creuset.
This Crock-Pot dutch oven for bread is a great option for those who are looking for a smaller, more affordable dutch cooker. It can be used for baking bread and cooking many meals. The 5-quart capacity makes it ideal for families of four to five.
Its lightweight design is a huge plus. It weighs only four pounds. Cast aluminum construction makes it ideal for oven and stovetop cooking. It is non-stick and rust-free, so you don't have to worry about it lasting long. You also get a book with recipes and other cooking tips.
The Edmound dutch oven is excellent, but it is not perfect. It can be difficult to clean this excellent product. It required me to spend more effort and time cleaning it than I would have liked. Crock-Pot needs to look at it and make improvements.
10. STAUB Cast Iron Round CocotteStaub Round Cocotte Dutch oven's thick, cast-iron structure provides a perfect baking environment, trapping heat as well as moisture. This is ideal for making sourdough bread.
This dutch oven for bread interior has a matte texture, which further enhances the bread's browning. The lid also has self-basting spikes inside that distribute moisture.
The pot can be used at temperatures up to 500°F with the lid and as high as 900° without the lid. The pot can also be washed in a dishwasher, but the manufacturer suggests hand washing whenever possible.
When placed in the oven, the nickel steel knob will not be damaged. The lid will heat up, so be careful. The ceramic bottom can be used on any stove on low- to medium heat.
How To Choose The Best Dutch Oven for Bread MaterialsWhen shopping for a new Dutch oven for bread, one of the most important factors to consider is the material it is made from. A Dutch oven's main advantage is its ability to retain heat evenly. This makes it ideal for baking bread and can also be used to cook slow-cooked dishes. This means that a Dutch oven must be made from materials that can retain and distribute heat. These are some of the most popular materials for Dutch oven production:
Ceramic: Dutch ovens made from ceramic aren't very popular and don't make good bread bakers. You can use them in the same manner as for regular cast-iron Dutch ovens, but ceramic cracks and breaks very easily. If you plan to use it mostly on the stove to cook soups and stews, however, it will be fine.
Enameled Cast iron: This Dutch oven is made from cast iron coated with enamel. This material is usually more expensive than cast iron, but it's cheaper than regular cast iron. However, enamel-coated Dutch ovens don't need seasoning, which makes them easier to use, especially for those just starting with baking bread. The enamel is as strong and heavy as regular cast-iron Dutch ovens, but it can crack, which could compromise the quality.
Cast iron: it is the most durable and has been used for cookware for hundreds of years. Cast iron is inexpensive and can last for a long time, sometimes even longer. Cast iron must be seasoned before being used. Wash the pot and dry it thoroughly before seasoning it. After drying the pot, you can apply a thin coating of vegetable oil or shortening before you place it in the oven. Season it every time you use it. Cast iron maintenance can seem like a hassle, but it is actually very rewarding.
ShapeThe shape should also be considered. Most Dutch ovens for bread come in either an oval or round shape. Both bodies can handle large cuts of meat.
The extra-deep sides of the round pot can distribute heat evenly. A round pot is the best choice if you want to use it for camping fires.
SizeMake sure you measure your stovetop before you purchase a Dutch oven pan. It is best to be confident about the purpose of purchasing a Dutch oven pot. A quart can feed one person, so a 6-quart pot will serve six to seven people.
A Dutch oven is a pot that can be used to cook large quantities of food.
DurabilityThe best Dutch ovens for bread are handcrafted. This means that each unit can be slightly different. It is important to inspect your pot carefully for signs of wear, such as cracks in enamel or scratches in cast iron. The handles should be securely attached to the main unit. The bottom should remain flat.
With proper care, most Dutch ovens for bread will last decades. However, be wary of off-brand models that are cheaper. These models are mass-produced and have a lower quality than handcrafted ones.
LidThe lid is the most important thing when baking bread in a Dutch oven. The lid should be strong and snug and not allow steam to escape. Because steam allows the bread to "rise," it infiltrates and expands inside air pockets. A poorly sealed lid can result in flat loaves.
A handle should be attached to the lid. It can either be screwed on or welded. It should be easy to lift the lid off and on while you cook, check on your food, and add new items. To protect yourself from burns, some Dutch oven designs include a heat-proof cover such as silicone or rubber on the handle.
FAQ Can I bake regular loaves of bread in a Dutch oven?Yes. However, adjustments may be required.
First, you'll need to increase the amount of the recipe to make enough dough for the Dutch oven. For bread intended to be baked in a pan, the pan is needed for support and protection. Your Dutch oven is a large pan that can hold a loaf of bread. It should be about half full by the time it's baked.
A second reason is that you will need to bake a larger amount of dough. You will need to keep the top, sides, and bottom from burning, so you'll have to increase the baking time and lower the temperature. I would guess that you will need to reduce the temperature by 50F and increase the baking time to almost double.
If bread baked in a 9×5 pan takes 45-50 mins to bake at 350F at 350F, it might take 75-90 mins in a Dutch oven at 300F. At 65 to 70 minutes, you should start checking for internal temperature. Bake the bread until the internal temperature reaches 190-195F.
Third, take the Dutch oven's lid off and bake.
The current interest in Dutch oven baking is for hearth-style bread and not panned bread. Hearth-style bread doughs tend to be wetter than panned bread doughs. When the Dutch oven is closed, it traps steam in the Dutch oven for the first 10-15 minutes.
For the rest of the baking time, the lid can be removed. This allows the home baker to simulate commercial ovens with steam injection. This Dutch oven is preheated and can be used in place of bread pans for panned bread.
Is it better for bread to be baked in an enamel Dutch oven or cast iron Dutch one?Both have been used to make bread. I prefer plain cast iron.
Cast iron is heat-resistant and will retain heat well. This is a better method than spraying your loaf.
Cast iron, enameled or un enameled, will work the same way as bread.
What's the difference between bread baked in Dutch ovens and baking it in an oven?Moisture.
The Dutch oven retains the steam from baking bread and gives it that crunchy, crispy crust. You can also use water to bake other types of bread.
The dough will not be as soft if it is baked in a Dutch oven.
Can I bake bread in foil instead of a Dutch oven?While you can bake bread in foil pans, you will not get the same results as when using a dutch oven. Dutch ovens are basically mini ovens. Because they retain heat, the bread is stable even at high heat. This is in contrast to regular ovens, which regulate heat by heating up, cooling down, and then warming up again. Preheated dutch ovens don't do this. It absorbs heat from the initial preheating and then retains that heat through the heavy metal sides.
Cloches and Dutch ovens also retain moisture. This steam turns into steam and allows the bread to rise better. Steam can be created in a home oven using spraying the walls and preheating a pan on the oven floor. Once the bread is in, place a few ice cubes in the pan. This mimics professional ovens and aids in crust and oven rise. A dutch oven makes it easy to create steam without having to worry about it.
Dutch oven baking uses lean doughs, which are baked at high temperatures. You would prefer a regular bread pan if you are making enriched doughs, such as brioche, or sandwich bread.
Which Dutch oven is best for baking sourdough in?Lodge or any other manufacturer can make a cast-iron Dutch oven for a tenth of the price. My Dutch oven was already seasoned when I bought it at a flea marketplace. Cuisinart also offers a Dutch oven made from coated cast iron that is less expensive but still of high quality.
You are likely baking bread at high temperatures to maximize the steam effect. This method works well for me in my Dutch oven.
ConclusionWe hope you find our guide helpful in choosing the best dutch oven for bread that meets your needs.
We wish you all the best with your recipes. Feel free to send us pictures and make our mouths water. It's difficult to say which one we like best. However, Jay's Beef would choose cast iron.
It takes some effort, but if you are able to master it, it will pay off with many happy memories and great meals for the rest of your life.
Darina Allen: My Recipe For A Loaf Of Ballymaloe Sourdough Bread
Recently I was over in north Kerry for the Listowel Food Fair, now in its 28th year.
I was thrilled to bits to be honoured with a Lifetime Achievement Award presented by the one and only Jimmy Deenihan, what a lovely surprise.
And as if that wasn't exciting enough, I got to attend the glitzy presentation of the Best Emerging Artisan Food Awards during a delicious dinner cooked by the team of chefs of the Listowel Arms.
The award winners were virtually all new to me.
Mary Thea Brosnan won the Local Food Hero Award for her Kerry Kefir, a brilliant product with multiple genuine health benefits that stimulate our gut biome and enhance both physical and mental health considerably.
It's made with the beautiful rich milk from her herd of Kerry cows on their farm in Castleisland.
Éalú Chocolate won the overall prize, a well-deserved accolade for their irresistible chocolate bonbons. A super impressive young couple, Kallam and Cliona Moriarty who only started to make handmade chocolates five months ago - what an achievement.
Their chocolates are infused with the flavours of Kerry and are exceptionally delicious. I'm not exactly 'a pushover' and of course, I have no link to the company.
The 2023 Food Storyteller of the Year Award went to Kate Ryan, who recently won the prestigious Blas na hÉireann Irish Food Producers Champion.
Among many other publications, Kate writes a regular 'must read' column in The Echo highlighting the artisan and specialist food producers and farmers who are doing exciting new things on the Irish Food scene.
The adjudication panel were seeking individual creators and unique voices who expand our understanding of food in all its facets and introduce us to new ways of making, cooking and celebrating food. Follow Kate via www.Flavour.Ie.
Christine Purcell's delicious crusty sourdough bread from the Cookie Crumble Bakery won the Baking and Baked Goods Award, and the Free-From category went to Miso Sesame Tofu, created by Méabh Mooney of OTOFU in Kilbrittain, Co Cork.
Peter Hinchcliffe was also thrilled to win the Condiment Award for his Trusted Friend, Peach Chutney and then there was Norma and Tom Dineen's Fenugreek Farmhouse Cheese from Bó Rua. Their delicious cheddar-type cheese comes from their farm near Fermoy in County Cork. Brilliant innovative farmers adding value to the milk of their Mount Beliard herd.
I also got to pop into JB Keane's pub to catch up with the incorrigible Billy Keane who keeps up the family tradition.
This timeless institution is one of my 'not to be missed' places to visit in Listowel. I particularly love calling in because it brings memories flooding back of Mary Keane, teaching me how Listowel mutton pies in her kitchen behind the pub.
Since the pandemic, this space has been turned into a little snug, but still on the walls, there's Mary's picture of Michael Collins, the Sacred Heart and lots of photos of the many celebrities who regularly call in for a creamy pint in this iconic pub.
Mary Keane's Listowel Mutton PiesA big pot of mutton broth is made from the bones with maybe an onion or two added. On the day of the Listowel races, the pies are slipped, a couple at a time, into the pot of strained broth. They simmer away for a few minutes and are then served in wide s
Preparation Time
50 minsCooking Time
2 hours 20 minsTotal Time
3 hours 10 minsIngredients
450g mutton or hogget, a mixture of neck, shank and scrag end (buy a bit more to allow for trimming)
salt and ground white pepper
For the Pastry:
900g plain flour
110g margarine or butter (Mary insisted on margarine)
850ml buttermilk
½ teaspoon salt
egg wash
For the Mutton Broth:
mutton or hogget bones, about 2.5kg
3-4 large onions, peeled and quartered
a couple of carrots, celery stalks, parsley stalks, a couple of sprigs of thyme or 2 stock cubes
salt and freshly ground black pepper
Method
Prepare the lamb. Trim off the fat and any gristle or membrane. Cut into tiny pieces, roughly 3mm, and put into a shallow bowl. Season well with salt and ground white pepper. Toss to ensure the meat is evenly coated.
Make the pastry. Put the flour and salt into a bowl. Rub in the margarine or butter, add the buttermilk and mix with your hand into a firm dough, similar to (though drier than) the texture of white soda bread. Knead the dough for 30 seconds to 1 minute to firm it up. Divide it into 2 pieces. On a floured board, roll the pastry out as thinly as possible, to about 5mm thick. Using a saucer as a template, cut out 2 circles at a time. Take 1 round and roll it out a little further to thin the pastry to about 3mm. Put a good half-fistful of seasoned mutton or hogget into the centre. Brush the edge of the pastry with a little buttermilk and cover with another round that has also been rolled to a 3mm thickness. Press the edges together with the tines of a fork, then prick the top several times. Brush the top of the pastry with egg wash.
Preheat the oven to 230°C/Gas Mark 8.
Meanwhile, continue to make the remainder of the pies. When the first 4 are ready, cook on a baking tray for 20-30 minutes. Check the pies occasionally and turn the tray if necessary. Continue to make pies until all the pastry and filling is used up. Leave the pies to cool on a wire rack. At this point, they can be kept wrapped for several days or frozen for later use.
Next, make a simple broth. Put the mutton or hogget bones into a deep saucepan, add the onions, cover with cold water and bring to the boil. Mary adds a couple of stock cubes later, but if you'd rather not she suggested adding a few thickly sliced carrots, a few celery stalks, a sprig or two of thyme and some parsley stalks. Simmer for 1-1 ½ hours, covered.
Strain the stock and taste, add salt and pepper to correct the seasoning. The broth will keep in a fridge for several days or may be frozen. To serve the mutton pies, bring the broth to the boil in a deep saucepan, then drop a couple of meat pies into the broth. Simmer for 20 minutes. Remove with a slotted spoon. Transfer each pie into a wide, shallow soup bowl. Pour a ladle of mutton broth on top. Eat with a fork and spoon and extra pepper and salt to taste.
Every loaf is an adventure. Each will be slightly different and every time you make a loaf you will learn more about the process. Enjoy experimenting and remember, people have been making sourdough bread for centuries.
Method
Put the starter, water, flours and wheat germ in the bowl of a stand mixer. Mix with a dough hook on a slow speed for a few seconds, until the dough has combined. Rest the dough for 5 minutes.
After resting, add the salt and turn the mixer on a slow speed – if you beat it too fast at this stage, you can break the gluten. When the dough is sticking to the sides of the bowl and coming away in strings, this is the gluten being developed. Increase the speed and continue to mix until it doesn't stick to the sides of the bowl and the dough hook lifts the dough cleanly out.
Place the dough in a bowl, cover and leave to rest in the fridge for 24 hours.
The next day, for the first shaping, pour the dough out of the bowl onto a clean work surface and knock it back. Stretch and fold the dough a few times, then shape it into a smooth, tight, round ball and leave to rest for 15-20 minutes in a cool kitchen or 5–10 minutes in a warm kitchen.
Stretch and fold the dough a few times. Turn and push to shape it into a smooth, tight round ball.
For the second shaping, flip your dough over, flatten and spread it out with your fingers. Pull all the edges into the centre of the dough – this helps to trap the CO2 and gases in the dough to give it a nice airy crumb. Flip it back over with a dough scraper (or roll it over) and shape into a smooth, tight, round ball again. The tighter and less sticky the ball is, the better it will hold its shape and rise in
the oven. If it's too tight, though, the surface will rip and become sticky again. If this happens, rest the dough again for 10-15 minutes and repeat.
Flip the dough over. Pull all the edges into the centre of the dough. Flatten and spread it out with your fingers. Put the dough upside down into a lined, floured banneton (or in a 16-20cm bowl lined with a clean linen tea towel and floured) and leave in the fridge, covered, overnight or for up to 24 hours.
The next day, put a casserole/Dutch oven with its lid on in the oven to preheat. (For this recipe, the lid must be flat. Alternatively, you could cook the loaf directly on a hot baking tray in the oven, but this is the least good option for home baking.) Preheat the oven fully to its maximum temperature or at least 250°C/Gas Mark 9. It is essential that the casserole/Dutch oven is fully preheated, overwise the bread will stick firmly to the base. It will take 30-35 minutes for the heat to penetrate completely.
Meanwhile, take the dough out of the fridge and allow it to sit at room temperature while the casserole/Dutch oven is preheating.
Using an oven mitt or thick tea towel, lift the hot casserole/Dutch oven out onto a pot rack. Lift off the lid and carefully turn the dough out of the banneton onto the upturned lid. Slash the top with a sharp serrated knife or baker's blade (lame) and mist lightly with water (optional).
Replace the casserole/Dutch oven base on top of the lid and quickly put it back in the hot oven. Reduce the temperature to 230°C/Gas Mark 8 and bake for 20 minutes. Remove the upturned base and continue to bake the bread on the lid for 10-15 minutes, until the crust is dark golden brown. When fully cooked, the bread will feel light and will sound hollow when tapped on the base. Cool on a wire rack.
There was a brilliant reaction to these balloons when I recently made them on the Today Show. My mother-in-law, Myrtle Allen, made them regularly for her children, then passed on the recipe to her grandchildren and great-grandchildren.
Preparation Time
40 minsIngredients
150g white flour
2 teaspoons caster sugar
1 level teaspoon baking powder
pinch of salt
175-200ml full-fat milk plus more if needed
light olive or vegetable oil, for deep-frying
extra caster sugar or cinnamon sugar (granulated sugar mixed with a little ground cinnamon), to coat
Method
Sieve the dry ingredients into a bowl. Mix to a thick batter (dropping consistency) with the milk.
Heat the oil in a deep-fryer to 190°C. If you don't have a deep-fryer, heat 4cm light olive or vegetable oil in a deep pan.
Take a heaped teaspoonful of the mixture and gently push it off with your finger so that it drops in a round ball into the fat. Fry until puffed and golden. Remove and drain on kitchen paper. Repeat the process until you have used up all the batter.
Roll the balloons in caster sugar or cinnamon sugar and serve at once. These are also delicious with sweet apple sauce flavoured with a little cinnamon or a bowl of lemon.
World Cheese Awards for Irish Cheeses
Irish cheese did brilliantly. Carrig Bru and Cooleeny won silver, and Boyne Valley Bán and Blue Cheese both won bronze.
Bravo to Tom Burgess' whose Mount Leinster Clothbound Cheddar has just won two "Super Golds" in the World Cheese Awards in Trondheim, Norway.
Mount Leinster was awarded two separate trophies for World's Best Cheddar and Best Irish Cheese.
The World Cheese Awards, hosted by the Guild of Fine Food, is a highly competitive and globally renowned event that brings together the finest cheese producers from around the world.
Christmas Treats from Kinsale Mead Co.
Kinsale Wild Red Mead is flavoured with Wexford blackcurrants, dark cherries and pure honey and is made in the family-run meadery in Kinsale, Co. Cork.
It is so good served with plates of tapas, or Christmas goodies – mince pies, Christmas cake, chocolate log or a cheeseboard.
Try Mulled Wild Red Mead, warm with cinnamon, star anise, a strip of orange peel and honey.
How about that for a warming festive drink for cold winter days?
Start Decolonizing Your Diet With This Native Acorn Bread Recipe
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This story was first published by Bay Nature, a nonprofit, independent media organization that connects the people of the San Francisco Bay Area to the natural world.
Editor's note: Karuk food writer and cookbook author Sara Calvosa Olson wants to help us decolonize our diets—but she doesn't think we have to do it in one fell swoop. It isn't always easy to find wild food, or to know what to do with it. "Think of this as sort of a reverse cookbook," she writes, in the beginning of her newly released cookbook, Chími Nu'am: Native California Foodways for the Contemporary Kitchen (Heyday, 2023), which is intended for those new to gathering wild foods. "It isn't the type of book in which you find a recipe and then run to the store for the ingredients you need to fulfill your weeknight dinner grind. This book requires a connection to nature and food gathering that you will need to nurture, to become inspired by your role as an environmental steward." But she doesn't mind if you use a few store-bought substitutes to get started.
In Bay Nature's Fall 2023 issue, Olson, who grew up near the Trinity River in northern California and now lives in the Bay Area, writes about a quintessential fall mushroom—the matsutake (also known as xayviish in Karuk). With that essay, she includes a recipe, Mushrooms and Mussels on Acorn Bread. Now, in the spirit of Olson's approach, you can substitute a crusty brown bread, or even bake the bread with some commercial acorn flour from a Korean market. But if you really want to connect with the oak woodlands and savannahs around us in the Bay Area in a new way, try starting from scratch by picking up some acorns.
Here, in an excerpt from Chími Nu'am—which means "Let's eat!" in Karuk—Olson walks us through the labor of love that is acorn processing, from collecting the nuts to baking your own bread. The cookbook has lots of creative recipes for acorn flour (crackers! Pie crust! Acorn miso rub for meat!) and is available through Heyday.
— Kate Golden, digital editor, Bay Nature
Before you get startedFor non-Native people, before you go out to collect acorns and bay nuts, before hunting deer, before harvesting mussels and other shellfish, please consult with the local tribal office regarding the sustainability and safety of gathering these keystone foods, and to ensure that you're using the proper techniques in these delicate ecosystems. Ask if they have elders who may be able to utilize your gathered foods. Pay the Native teachers; do not give your money to foragers that are not giving back to Native communities. If you are a forager by trade (profiting from gathered foods and excursions) and would like to give back, you can start by offering free classes or gathering trips to Native people to help them reclaim foodway knowledge and afford them safety while they practice.
All acorns are edible with the proper processing, and there are two methods to choose from—cold leaching and hot leaching. Credit: Sara Calvosa Olson How to make acorn flourAcorns are a cornerstone staple food for most Native communities. The nuts from the oak tree, all acorns are edible with the proper processing. There are two methods for processing acorns: cold leaching and hot leaching. A cold leaching process takes much longer but offers more versatility when using the flour. It also preserves the nutrients. I don't teach hot leaching because I prefer to maintain the acorn's nutritional value. There is a reason most tribes would leach their acorns in cold water and then cook the meal in baskets with hot basalt stones until thick and bubbling: It is the most nutritious way and, as long as it's been leached well, it's delicious, whether you like it with frogs (lumps) or not.
Cold leaching methodWhat you'll need: an acorn-collecting bucket, a blender, a large jar (2 to 21⁄2 liters) with an airtight lid, cheesecloth, a fine-mesh sieve, bowls, a nutcracker, a chestnut knife, a dehydrator
The short answer to how to make acorn flour(for people who have made acorn flour and just need to remember the order of the steps)
The season change will bring those first breezes, which will knock the first batch of acorns from the tree. Those nuts often bear a tiny little borehole from a moth, and though you can technically eat the growing little grub inside, I won't blame you if you're not feeling that decolonized yet. You can gather up these acorns for the burn pile to cut back on the number of infected acorns next year. Or, if you have very few infested acorns, the little grub is good protein for wildlife if you have a robust population of animal relatives that feast in your yard. It's the second drop of acorns we are after. Collect a bucketful of acorns. The size of the bucket is up to you. Sort out all the acorns that have holes or visible mildew.
Lay your acorns out in the sun in a single layer, or near a stove or sunny place in your house to dry out. It will be much easier to remove their hats and outer hulls if the acorns have had a chance to dry a bit. You also want to prevent your acorns from mildewing by keeping them very dry—the area near a woodstove is a pretty great environment to keep a basket of acorns. When you're ready to make flour, you'll need to break out a hammer or a walnut cracker, and I recommend using a chestnut knife to do the detail work.
Crack the acorns and remove the outer hull. Depending upon your acorn, there is usually a bit of papery membrane, called the testa, between the shell and the nut.
I use the chestnut knife to get into the grooves and remove the membrane. It's con- sidered polite to clean your acorns well, as it demonstrates hospitality and a deep caring for your guests. Hospitality is an underrated art—it can be a deep practice of empathy and service down to the smallest detail. However, the testa is fine to eat, so don't sweat it too much. You can also use your chestnut knife to clean up any spots. I like to fill up a jar of water and toss my cleaned acorns into the water as I'm working, to keep them until I'm ready for the next step. It soaks them to remove any dirt. Pour this water out before the next step.
Once the testa has been removed, place a batch of acorns into your blender. Add a few cups of water and blend until fine. Place the ground acorn and water mixture from the blender into a large jar and fill the jar up the rest of the way with more cold water, until it's about half water, half acorn. Close the lid and store in the refrigerator. Each day, pour off the water, filtering through a piece of cheesecloth, and replacing the yellow tannin water with clean, cool fresh water. Replace the lid on the jar and shake it up before returning it to the refrigerator. Different acorns have different levels of tannins so you may need to do this for several days or even several weeks. Taste the ground acorn after a few days and see if the bitterness has leached away. If not, keep going for a few more days.
When the ground acorn is no longer bitter, and you're ready to make some flour, place a large piece of cheesecloth into a colander, letting it hang over the sides, and place the colander into or over a bowl.
Pour everything from the jar into the cheesecloth filter. Pull up the sides of the cheesecloth and twist and squeeze all of the water out of the acorn meal and into the bowl. Save the acorn milk! You can use it to make freezer pops (page 208) or smoothie bowls (page 188) or to add to ground peppernuts for cocoa (page 106), or to just drink it. The cheesecloth will catch all your acorn meal and you'll have a big wet ball the consistency of clay. At this point you can use it to make acorn soup or you can dry it for flour.
To dry it for flour, spread the wet acorn meal out on the fruit leather trays of your food dehydrator, or use parchment if you just have the regular trays. Turn the dehydrator on to 115°F overnight. After 8 to 12 hours, check it to see if the acorn meal is dry. Once it's completely devoid of any moisture, pull it out to cool. Do not put it straight into a jar or it will get moist again. Once it's completely cool, you can put the acorn meal into a blender and whiz it into flour or keep it in this form to store in a cool dry place. Acorns can last a long time, but I recommend using the flour within a year.
Sliced acorn bread served with butter and a bowl of mushrooms. Credit: Sara Calvosa Olson Recipe: Rustic Acorn BreadServes 4.
I wanted to make a nice sturdy loaf without the denseness of a full acorn flour bread, so I mixed this with bread flour. Fennel pollen is not for everybody, but I love this savory floral aromatic. It reminds me of Italian sausage. It grows everywhere, it's not endangered in any way (it's an invasive import from Italy), and you have very little chance of stepping on anybody's toes in a fennel patch. Put it on your gathering list for late summer or early fall! This would be a great spice to trade for other ingredients. As it's rather expensive to purchase and can be difficult to find in stores.
2 cups bread flour, plus extra for dusting the work surface
1 cup acorn flour
11⁄2 teaspoons active dry yeast
1 teaspoon maple sugar 1 teaspoon fennel pollen
11⁄2 cups warm water (slightly warmer than room temp)
In a medium bowl, mix together the bread flour, acorn flour, yeast, maple sugar, and fennel pollen.
Add the warmed water to the dry ingredients and combine to form a sticky wet dough ball. Cover the bowl with plastic wrap or a kitchen towel and set aside for 12 hours.
Turn the risen dough out onto a lightly floured piece of parchment paper and gently knead and fold into a cohesive ball; you don't want to punch out all the air bubbles. Once it's a ball, set it in a parchment- lined bowl for 1 hour.
Preheat the oven to 425°F, and place a Dutch oven with a lid into the oven to heat for 30 minutes.
Pull the Dutch oven out of the oven. Carefully lift up the parchment containing your dough ball and place it, paper and all, into the Dutch oven and cover with the lid.
Bake for 30 minutes, then remove lid and bake for 40 more minutes. I use a chopstick or skewer inserted into the center of the loaf to check for doneness. If it comes out clean, the bread is done.
Use the parchment to lift the bread out of the Dutch oven and allow the loaf to cool on a rack.
This article and recipe are excerpted from Chími Nu'am: Native California Foodways for the Contemporary Kitchen by Sara Calvosa Olson. Reprinted with permission from Heyday © 2023.
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