Crusty Bread in the Dutch Oven Recipe
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Contributor: |
Contributor: Carrieanne Ledet
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups (360-390 g /12 3/4 ounces) all-purpose or bread flour (aerate flour before measuring - See How)
1/4 teaspoon yeast, active dry or instant (1 g)
1 teaspoon salt (6 g)
1 1/2 cups hot water, not boiling (354 mL) - I use hot tap water - about 125-130° F
(about 2 Tablespoons extra flour for shaping)
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Directions: |
Directions:Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
Cover with plastic wrap and let stand at room temperature for 3 hours.
After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes.
Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.
METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you. |
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Number Of
Servings: |
Number Of
Servings:1 loaf |
Preparation
Time: |
Preparation
Time:3-24 hours; see above and also below |
Personal
Notes: |
Personal
Notes: Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 4 hours, 25 minutes
Makes: One loaf
From the Jenny Can Cook Blog:
PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. I recommend an oven thermometer to make sure your oven is hot enough and a pair of oven gloves are advisable. (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING.
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