Dutch Oven Bread
By curnoj
1 Picture
Ingredients
- 6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
- 1/2 tsp instant or active-dry yeast
- 2 1/2 tsp salt
- 2 2/3 cups cool water
Details
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
Step 2
Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
Step 3
Place a towel down on your work surface and on top of that place a large piece of parchment paper. Dust with more flour. Place dough seam side down on parchment and lightly dust with flour. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
Step 4
After about 1 1/2 hours, preheat oven to 425*. Place Dutch oven in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
Step 5
Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brow (internal temperature should be around 200).
Remove the bread from the pot and let it COOL completely on a wire rack before slicing.
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