Easiest bread I have ever made!
Delicious! Thanks for the recipe, Jeremy.
Dutch Oven Boule
Ingredients:
4.5 cups of flour (bread r all-purpose)
1 Tbsp of salt
1/2 teaspoon of yeast
1.5 cups of lukewarm water
Directions:
1. In a large bowl, whisk together flour, salt, and yeast, so that it is well-incorporated.
2. Add 2 1/4 cups of lukewarm water. Stir until sticky, pretty wet dough forms. If not all the flour is incorporated, slowly add more water, a tablespoon or so at a time. This isn't your standard dough; it is very moist and would be impossible to form into any shape at this point.
3. Transfer to a clean, and lightly oiled bowl. Covered tightly with plastic wrap, and let it rise on the counter at room temperature overnight or up to 24 hours.
4. After the bread has risen, use a spoon and fold the dough over itself 4-6 times, deflating some of the air from it. Let it rise another 2-3 hours.
5. When you are ready to bake, place you Dutch Oven, with the lid, into the conventional oven. Preheat it to 475 degrees.
6. When the conventional oven is preheated, pull the Dutch oven out (with oven mittens, please) and place it on the stovetop. Using a spoon, pour your dough into the hot dutch oven. It might sizzle a little bit.
7. Place back on, and put it back in the oven. Bake for 35 minutes with the lid on, then another 15-20 minutes with the lid off.
8. Pull the Dutch oven out of the conventional oven, and let the bread sit in there another 15 minutes or so, before carefully flipping it over to get the bread out. The high heat ensured that the bread wouldn't stick, it should plop right out.
9. Let cool for a couple of hours before slicing it and enjoy it.
Easiest bread I have ever made!
Delicious! Thanks for the recipe, Jeremy.
Dutch Oven Boule
Ingredients:
4.5 cups of flour (bread r all-purpose)
1 Tbsp of salt
1/2 teaspoon of yeast
1.5 cups of lukewarm water
Directions:
1. In a large bowl, whisk together flour, salt, and yeast, so that it is well-incorporated.
2. Add 2 1/4 cups of lukewarm water. Stir until sticky, pretty wet dough forms. If not all the flour is incorporated, slowly add more water, a tablespoon or so at a time. This isn't your standard dough; it is very moist and would be impossible to form into any shape at this point.
3. Transfer to a clean, and lightly oiled bowl. Covered tightly with plastic wrap, and let it rise on the counter at room temperature overnight or up to 24 hours.
4. After the bread has risen, use a spoon and fold the dough over itself 4-6 times, deflating some of the air from it. Let it rise another 2-3 hours.
5. When you are ready to bake, place you Dutch Oven, with the lid, into the conventional oven. Preheat it to 475 degrees.
6. When the conventional oven is preheated, pull the Dutch oven out (with oven mittens, please) and place it on the stovetop. Using a spoon, pour your dough into the hot dutch oven. It might sizzle a little bit.
7. Place back on, and put it back in the oven. Bake for 35 minutes with the lid on, then another 15-20 minutes with the lid off.
8. Pull the Dutch oven out of the conventional oven, and let the bread sit in there another 15 minutes or so, before carefully flipping it over to get the bread out. The high heat ensured that the bread wouldn't stick, it should plop right out.
9. Let cool for a couple of hours before slicing it and enjoy it.
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