Joanna Cismaru's Crusty Bread (Dutch Oven) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2 cuos water, room temperature
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Directions: |
Directions: 1. In a big bowl mix the flour, salt and yeast together Pour water into the bowl and using a spatula or wooden spoon mix it until well incorporated.
2. Cover the bowl with plastic wrap and let it sit on your counter for 12-18 hours.
3. Preheat oven to 450 degrees F. Add your cast iron pot to the oven as it is heating and heat it as well until it is at 450 degrees F.
4. Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn't stick to the pot, you can sprinkle some flour or cornmeal on the bottom of the pot.
5. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
6. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15-20 minutes until golden brown.(I don't leave it in for 15-20 minutes. Too crusty and dry.)
7. Remove the bread from the pot, it should fall out easily Let cool completely before slicing into it. Slice and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Dough needs to be made 12-18 hours ahead of baking time.
I used a small 3.5 quart Dutch oven so bread will rise upwards. Otherwise in a larger pot it spreads out too much.
If the dough mixture is too dry, add a bit more water, the dough should be sticky.
To add other ingredients to the bread such as dried fruit, seeds, herbs or cheese, add them to step 1 when mixing everything together.
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