Bijoux Crème's Dutch Oven Bread

April 13, 2023 | Recipes

Check out this recipe from our April Member of the Month —Bijoux Crème. They are based out of Kansas City and create a line of delectable compound butters with a goal to elevate any meal with a fun flavor, both sweet and savory! Top your steak, smother your corn-on-the-cob, or drizzle over your favorite Kansas-grown popcorn —the options are endless! You can purchase their butter online at or in select stores in the Kansas City area. With a variety of nine flavors from roasted garlic and herb to raspberry passion flavored butter there is something for everyone! If you spot the Bijoux Crème team in person at farmers’ markets or an event, they almost always have samples available and serve it on their delicious homemade Dutch Oven Bread. For more recipes from Bijoux Crème and Buon-Riche Foods, Inc follow them on Facebook and Instagram!


Prep Time: 30 minutes

Rise Time: 10 – 14 hours

Cook Time: 50 minutes

Total Time: ~13 hours (start the bread either first thing in the morning or just before bed)



One enameled, cast iron, heavy-bottomed, 6- to 7-quart Dutch oven



  • 2¼ cups all-purpose flour (330g), plus more for dusting
  • 2¼ cups bread flour (350g)
  • 1 envelope instant dry yeast (7g) (2¼ teaspoons)
  • 4 teaspoons fine Himalayan salt (20g) (or 2 teaspoons table salt)
  • 1½ cup medium-flavored lager (Boulevard Wheat)
  • ~½ cup lukewarm water (see note below)
  • ¼ cup honey (82g)
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons white vinegar



  1. In a large bowl, whisk flours, yeast, and salt.
  2. Create a small well in the middle and pour in lager, water (~½ cup, enough to yield 2 total cups when added to the lager), honey, two tablespoons (26g) of the cooled melted butter, and vinegar.
  3. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
  4. Cover bowl with plastic wrap and let sit at room temperature (~70°F) for at least 8 hours or up to 12 hours.
  5. Transfer dough to well-floured surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
  6. Lay 18 x 12-inch sheet of parchment paper on counter and brush with two more tablespoons of the (re)melted butter. Transfer dough seam side down to center of parchment. Brush surface of dough with last two tablespoons of butter.
  7. Pick up dough by lifting parchment overhang and lower into heavy-bottomed 6- to 7-quart Dutch oven (preferably an enameled cast iron Dutch oven) (let any excess parchment hang over pot edge).
  8. Cover loosely with plastic and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
  9. Adjust oven rack to middle position. Remove plastic from over pot. Lightly flour top of dough and, using sharp knife, make two 4-inch-long, 1/2-inch-deep slit on top of dough to form a plus.
  10. Do not preheat oven. Cover pot with Dutch oven lid and place in oven. Set oven to 450°F. Bake bread for 50 minutes.
  11. Loaf (boule, actually) is done when its center temperature registers ~185°F. Remove bread from pot; transfer to wire rack to cool. Allow the boule to cool for at least one hour before slicing—preferably, overnight.