dutch oven baked bread

 

1½ cups lukewarm water

½ tablespoon yeast

2¼ teaspoons kosher salt

3¼ cups all-purpose flour

 

 

A Graceful Landing

    1. Warm the water slightly about 100°F.
    2. Add yeast and salt to the water in a large bowl.
    3. Add all of the flour at once, measuring it in with dry-ingredient measuring cups.
    4. Mix with a Danish dough whisk until the mixture is uniformly moist, without dry patches. Dough will be wet.
    5. Cover loosely with plastic wrap. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), about 2 hours
    6. Bake at this point or refrigerate, covered, for as long as two weeks.
    7. When ready to bake, sprinkle a little flour on dough. Turn dough in hands to lightly stretch surface to create a rounded top – it will have a lumpy bottom. Place on parchment paper and let rest 40 minutes.
    8. Preheat the oven with the Dutch oven to 450° for 30 minutes. 
    9. Put the dough in the Dutch oven, cover, and bake for 30 minute.
    10. Remove the lid and bake for 10 more minutes. 

     

    Cool and eat!