Dutch Oven Bread
Makes a 2 lb loaf of bread
- Prep time
- 1 hr 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 package/ 7 gr- active dry yeast
- 2 cups/500ml lukewarm water
- 3/4 tbsp sea salt
- 4 cups/480g bread flour I used Canadian flour)
- olive oil
- sea salt
- dukkah spice
Instructions
- 1
Mix warm water and yeast in a small bowl. In the bowl of a stand mixer combine flour and salt. Add the water and yeast mixture to the flour and mix until the dough comes together with a hook attachment or by hand. Cover with a tea towel and let it rise for one hour in a warm place.
- 2
After one hour preheat the oven to 500F/260C with the dutch oven, including the lid, in it.
- 3
Remove the dough on a floured surface and shape it into a ball by tucking the corners in like an envelope. Put it on a tea towel (or parchment paper, seen notes) seam side down, sprinkle with more four and cover with another tea towel and let it rise for 30 minutes.
- 4
Take the dutch oven out. It would have been warming in the oven for 30 minutes by then and will be blazing hot. Carefully lift your dough and put it in the dutch oven, cover with the lid and bake for 20 minutes. Take the lid off and bake for additional 10 minutes.
- 5
Let it cool which will also allow the crust to develop. Before serving, pour some olive oil in a shallow plate and sprinkle with some sea salt and dukkah spice.