Ingredients: |
Ingredients: 1 1/2 cups warm water (about 100 degrees F)
1 packet yeast (active dry, instant, or quick rise- 2.25 teaspoons)
1/2 tablespoon fine grain salt (preferably NOT iodized)
3 1/4 cups (or 406 grams) all-purpose flour or bread flour, plus more for dusting
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Directions: |
Directions:1. In a large bowl (or container), mix together the warm water (1.5 cups), yeast (1 packet/2.25 teaspoons), and table salt (1/2 tablespoon), until yeast and salt are fully or almost dissolved (I like using a whisk for this).
2. Add the flour (3.25 cups) to the bowl all at once and stir together until a sticky dough forms. Don't worry about mixing it too much, just make sure everything is uniformly wet. It WILL be messy and sticky. You can scrape what's left on the spoon with a silicone spatula.
3. Cover the bowl with a kitchen towel (or place the container to the lid on ajar). Leave it for 2-3 hours to rise in a somewhat warm place until it's doubled in volume.
4. Preheat your oven to 450. This is optional but you can put your dutch oven inside the preheating oven for about 15-20 minutes. It gives the bread a bit of a thicker crust.
5. Scrape the dough into the edge of a piece of parchment paper dusted with flour. Make it into as much of a "loaf" shape as you can by folding the edges up on top of it (a silicone spatula works well for this).
6. Then, use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is in the center of the parchment paper. Don't worry about it looking beautiful or smooth on top.
7. Optional: use a very sharp knife to cut a few slits across the top of the loaf about 1/2" deep, across the entire top. I did this in a cross shape for mine.
8. Take out the preheated Dutch oven and take off the lid. Grab the parchment from the sides and place the loaf in your Dutch oven.
9. Place the cover back on the Dutch oven and place in the preheated oven on the center rack. Bake for 35 minutes at 450 degrees F. Remove the lid and bake for another 5-10 minutes, until a golden brown color forms- longer if necessary. Remove the loaf from the dutch oven (grabbing the sides of the parchment paper works well here) and place it on a wire rack or cutting board to cool for at least 10 minutes (preferably 30 minutes – an hour, if you have time) before slicing. |
This recipe for Dutch Oven Bread is from