Ketonia Bread Mix Artisan Bread

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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A dutch oven Ketonia artisan boule with a dramatic scored top and beautiful crispy crust. Bake covered first to trap steam, then uncovered to brown. No knead, no special skills – just a cast iron dutch oven and Ketonia bread mix.

Ketonia Bread Mix Artisan Bread

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Prep Time 1 30

Cook Time 30

Servings: 12 servings

Calories: 130

Ingredients Equipment Method Nutrition Notes

Ingredients

Equipment

Method

Make Ketonia bread dough per package directions. After the first rise, shape into a round ball. Place on a sheet of parchment and cover with a towel. Let rise 30 minutes.
Place a cast iron dutch oven with lid inside the oven and preheat to 425°F for 30 minutes.
When dough has risen, use a sharp knife to score a square pattern on top of the loaf, about 1/4 inch deep. A slightly deeper cut gives a more dramatic slash.
Carefully remove the screaming-hot dutch oven and take off the lid. Holding parchment on both sides, drop the bread and parchment into the dutch oven. Cover with lid and return to oven. Immediately reduce oven to 375°F. Bake covered for 15 minutes.
Remove lid carefully. Continue baking uncovered for 15 more minutes until deep golden brown. Remove bread from dutch oven and let cool on a rack.

Nutrition

Calories: 130kcalCarbohydrates: 4gProtein: 12gFat: 7gFiber: 2g

Notes

The covered baking period traps steam and creates the open crumb and crispy crust. Do not skip preheating the dutch oven. Nutrition is estimated per serving.