Krustic (@krustic)

Consider this your official invite. 🎃 Pumpkin-shaped loaves, spiderweb scoring, a little flour "ghost" on top… Whatever you're baking this Halloween, we want to see it. Tag us in your spooky creations, let's make this season a little crustier together. 👻🍞 #Halloweenbakeswithkrustic

"Housewife" by Tate is the official sourdough baking theme song. 🎶 Who's in? Tell us your go-to baking soundtrack below 👇 video credit: @corrineandcandice

We have officially entered sweater weather & sourdough season 🍂🍞 And there’s no better partner for it than the Krustic Enameled Cast Iron Dutch Oven. Designed specifically for sourdough, it holds and spreads heat evenly for that crackly, golden crust and an open, airy crumb, every single bake. Your coziest loaves start here. Link in bio to get started. video credit: @bakedbybrooke.ftl

Our toxic trait? Preheating the Krustic Dutch oven for the 4th time this week. 🍞😭 What’s yours?

Every group chat has that one friend who’s three days behind on everything because they’ve been tending a starter, shaping loaves, and waiting on a bake. Tag your baking friend! 👇

Fall baking 🍂🍞 This Cranberry & Dark Chocolate Sourdough Loaf? A little tangy, a little sweet, and a whole lot of delicious. 🍫🍊 Best served warm with butter and baked in your Krustic Dutch oven, obviously. Recipe: 150 grams active sourdough starter 300 grams water 500 grams flour 25 grams sugar 50 grams orange juice plus orange zest of one orange 50 grams cranberry sauce 10 grams salt 100 grams dark chocolate, chopped Method: Mix starter, water, juice, and cranberry sauce in a large bowl. Add the flour, sugar and salt and mix to a rough dough. Note: This is a high-hydration dough due to the cranberry sauce and orange juice; expect a soft, slightly sticky dough. If it is too sticky to work with, add up to 20 grams more flour. Rest 30 minutes, then work with your hands to bring together into a cohesive dough. Stretch and folds/coil folds: perform 4 sets over the next 2 hours, approximately 30 minutes apart. Add the dark chocolate during the second set and incorporate evenly. Leave to bulk ferment 4-5 hours at warm room temp. When the dough has risen and domed, tip out onto a clean bench. Shape into a batard: Stretch into a general rectangle shape, then fold the top and bottom thirds over the middle to form a log. Starting at one end roll up tightly and pinch ends together. If the dough is sticking, use a bench scraper misted with water to shap ee Place into a banneton and rest 20 minutes. Stitch the top of the dough together, then cover and place in fridge overnight. When ready to bake preheat oven to 450F and place Krustic inside. Preheat 45 minutes. Tip the loaf onto the silicone sling, then add into the Krustic and score. Cover and bake for 30 minutes. Remove lid and bake until perfectly crusty and golden. Cool, then slice. Save this post and try the recipe for your next fall baking day! 🍂✨

Sweater weather means baking weather. 🍞 Whether it's your weekly sourdough or a pumpkin loaf for the table, your Krustic is ready for every bake this season. Even heat, golden crust, every time.

Apology accepted… especially if it comes with a fresh Chocolate Chunk Giant Cookie Pie. 🍪

Boo 👻 Who’s ready for spooky-season bakes straight from the Dutch oven? 🎃🍞

Fall baking at its finest 😍 Look at that rise and golden crust! 🥐 Baked with @krustic_crafts Enameled Cast Iron✨ video credit: IG pambdutra

This Rosemary & Thyme Sourdough is fresh, herby, hearty, and basically made for a swipe of roasted garlic butter. 🧄🍞 Fresh herbs from the garden = highly encouraged, but dried herbs work too. And of course, bake it in your Krustic Dutch Oven for that golden, beautifully crisp crust. 🤌 🌿 SPRING ROSEMARY & THYME SOURDOUGH Ingredients • 100g active sourdough starter • 350g all-purpose or bread flour • 100g wholemeal flour • 350–370g water • 10g salt • Pinch of sugar • 3 tbsp olive or vegetable oil • 2 sprigs rosemary • 2 sprigs thyme • 2 tsp finely chopped fresh rosemary Method Infuse the oil with rosemary + thyme over low heat. Remove from heat, let sit for 1+ hour, then strain. Mix 2 tbsp infused oil with starter, flours, water, salt, sugar + chopped rosemary. Rest for 30 min. Stretch and fold every 30–45 min, for 4 rounds total. Bulk ferment until doubled, puffy, domed, and bubbly. Shape, then place into a rice-flour-dusted banneton. Cold proof overnight or up to 24 hours. Preheat your Krustic Dutch Oven + oven to 450°F for 45 min. Score your loaf and carefully place it into the hot Dutch oven. Bake covered for 30 min, then uncovered for another 20–25 min until golden brown. 🧄 Pair it with roasted garlic butter because honestly… why would we stop at just the bread? Save this one for your bake.

Something about the Sea Salt Oval Dutch Oven just gets us too 🥹 Thank you for choosing Krustic@Adyson 👩🏼‍🌾✨🧵🐓 .

Why bakers keep reaching for their Krustic Dutch oven 🍞 Heavy enameled cast iron holds heat and spreads it evenly, so every loaf comes out golden all the way around. No pale bottoms, no scorched edges, just a crackly, blistered crust from edge to edge. Preheat, drop in your dough, and let the Dutch oven take care of the rest. Consistent bakes, loaf after loaf. ✨ Thank you for choosing Krustic and making us part of your baking journey. 🤎 We'd love to see what's coming out of your oven, so share your bakes with us and tag @krustic! 🎥 Video credit: doughndrizzle6

The best plans start with a brand-new Dutch oven. 🍞✨ video credit: fortheloveofdoughlic

✅Green flag: he already has the Sea Salt Dutch Oven in his cart as a just-because gift.

The reveal you didn't know you needed. @wonderfully_wired_home Krustic Dutch Oven just delivered the oven spring of dreams. This is why we make tools built for sourdough, nothing else. 🍞✨Tag us in your Dutch oven reveals, we NEED to see that oven spring. 👀

Because apparently this is what we do for fun now, talking hydration percentages and comparing first sourdough bakes. 🤗

A little sourdough, my Krustic Dutch Oven, and suddenly everything feels right again. 😌

For fall lovers 🍎🍞🤎 Prep Time: 20-24 hours Cook Time: 50 Minutes Total: 20+ hours Serves: 24 slices, one large loaf Ingredients: 360 grams non-alcoholic apple cider or sparkling apple juice 100 grams sourdough starter 500 grams flour 2 apples, diced ¼ cups brown sugar 1 tablespoon extra apple cider or water for cooking apples 10 grams salt Cornmeal (for dusting) or rice flour This is a wet dough that can be difficult to work with. Use wet or lightly oiled hands to prevent sticking, and fold gently to avoid tearing the high-hydration dough Save this recipe for later to try in your Krustic Dutch Oven! ✨

Busy making a loaf instead of a life decision. Priorities. 🍞💅 Thank you Dolly for the reminder!

"Fair warning: if I like you, I might just bake a lil something in my Dutch Oven for you" 🤭

There's baking... and then there's baking with a Krustic Dutch Oven. The difference? Perfect heat distribution, a crust that shatters just right, and a loaf you're proud to show off. 🍞 Once you go Krustic, you don't go back. Let us know your experience with your Krustic Dutch Oven! 👇

Brimstone Bread 🔥🎃🖤 Because apparently we’re making Halloween recipes in August. 😂 This quick yeasted bread has a bright red interior and striking black crackle topping—like it’s been scorched by fire and brimstone. 🍞 BRIMSTONE BREAD Makes 2 medium loaves (halve for 1) Prep: 90 min | Cook: 25 min INGREDIENTS Bread: 580g bread flour 450–475g warm water 1 tbsp breadmaker’s yeast 1 tbsp olive or vegetable oil 2 tbsp sugar 1 tsp salt Generous amount red gel food coloring Black Crackle: 130g rice flour 1 tbsp breadmaker’s yeast Black gel food coloring 1 tbsp sugar 1 tbsp vegetable oil Water as needed for a thick, spreadable paste METHOD Combine yeast, sugar & 450g warm water. Mix and let activate for 10 min. Add flour, oil, sugar & salt. Add remaining water if needed. Mix in red food coloring until evenly colored and smooth (wear gloves!). Place in an oiled bowl, cover & rest 10 min. Knead lightly for 1 min, form into a ball, cover & let rise somewhere warm until doubled, about 1 hour. Preheat oven to 390°F with your Krustic Dutch Oven inside. Divide dough into 2 balls. Rest while making the topping. Mix crackle ingredients, adding enough water to create a thick paste. Place one dough ball on a silicone baking sling. With wet hands, spread half the topping over the loaf in a thick layer. Carefully place loaf into the preheated Krustic. Bake covered for 20 min, then uncovered for 5 min. Cool while repeating with the second loaf. Serve with cheese dip, soup, or turn it into a spooky Halloween sandwich! 👻

Accidentally entered my sourdough era.😂🍞 Now it’s the starter, the recipes, the perfectly crusty loaf, the Dutch oven… suddenly this is a lifestyle.

Bakers who use a Krustic Dutch Oven get it.😉

Priorities 😂 Up baking this sourdough pickle recipe in 110°F weather. Who wants the recipe? 👀

Making bread from scratch? Very chic. Very wholesome. Link in bio to grab your Dutch oven. 🔗

National Raspberry Tart Day is coming up on August 11th, and we could not wait to share this recipe. Sweet, tangy, creamy, and honestly one of the easiest desserts you’ll ever whip up in your Krustic Dutch oven. SAVE THIS RECIPE for later, and tag us + #KrusticRaspberryTart when you make it, we’ll be reposting our favorites! 🍓 INGREDIENTS: • 1 ready-to-bake pie crust, or 350g shortcrust pastry rolled thin • 300g sour cream • ½ cup sugar • 3 egg yolks • 2 tablespoons flour • 200g frozen raspberries METHOD: 1️⃣ Preheat oven to 375°F. Line the bottom of your Krustic oven with the pastry/crust and trim the excess. 2️⃣ Bake for 10 minutes, remove, and press down any bubbles that have popped up with the back of a spoon or spatula. Bake for a further 5-6 minutes. Remove and set aside to cool slightly while you prep the filling. Turn the oven down to 325°F. 3️⃣ Add sour cream, sugar, egg yolks, and 1 tablespoon of flour to a bowl and whisk with a fork until well combined. 4️⃣ Mix the remaining tablespoon of flour through the raspberries, then add the raspberries to the mixture. Fold through gently with a rubber spatula. 5️⃣ Add the raspberry mixture to the baked crust and spread evenly. Add a few extra raspberries on top and bake for 25 minutes, until the centre has just set. Don’t let the top brown. 6️⃣ Leave to cool completely before removing and dusting with icing sugar. #krusticraspberrytart

The countdown begins… 💀 Featuring our cherry red enameled Dutch Oven, link in bio 🔗

Gingerbread Cookie Sourdough in July! ✨ About: a delicious loaf made with crushed gingerbread biscuits folded through the dough and an added cookie butter swirl for the ultimate sweet treat! Great for any festive occasion that requires something a little bit special. Festive and warming, cookie lovers everywhere will enjoy this one. Prep Time: 8+ hours bulk fermenting time, plus 12 overnight rest Cook Time: 55 minutes Total: 20 hours Ingredients: Krustic Gingerbread Cookie Sourdough_26.JPG 320 grams water 120 grams fed bubbly sourdough starter 500 grams bread flour 20 grams sugar, honey or maple syrup 10 grams salt 100 grams gingerbread cookies 75 grams cookie butter (eg, Biscoff), plus extra for serving Save for later!