Tuesday, March 3, 2015
Rustic Dutch Oven Loaf
3 3/4 cup bread flour
1 tsp. kosher salt
1 1/4 tsps. active dry yeast
1 1/2 cups hot water
(1 tbsp. vegetable oil to rub over loaf and dutch oven)
Step 1 - Place your dry ingredients into your mixer bowl and using the dough hook attachment run of low speed to incorporate for 30 seconds. Slowly add flour until the dough comes together leaving the sides of your mixer bowl clean but dough is still a bit tacky (4-7 minutes).
Step 2 - Remove dough ball and spray the inside of a large bowl with vegetable oil. Place the dough into the bowl turning to coat and seem side down. Cover with lid or plastic wrap and refriderate for 8hrs - up to 4 days.
Step 3 - Lightly brush the bottom of the dutch oven with vegetable oil. 2 hours before you are ready to bake your bread punch down dough to de-gas then form into a ball and place inside your dutch oven with the lid on. Let rise for 2 hours.
Step 4 - Pre-heat your oven to 450 degrees and just before baking score your bread with a sharp knife or bread scorer. Bake with the lid on for 30 minutes then remove the lid. Lower the temperature to 375 degrees and bake for another 10-15 minutes until deep golden brown in color. Remove onto a cooling rack for at least 20 minutes before serving. Enjoy!!