Recipe

Dutch Oven Artisanal Bread Recipe

	Conner909 / All my dishes 2 years ago I found this bread recipe in my favorite magazine, Cook's Illustrated. The baking method intrigued me so that I had to make it for my card party dinner. Everyone wanted to know where I had purchased it! Ha! Start this recipe the night before. U... More Cook:60m Servings:0	Conner909
	homemadecrustyonoutsidesoftoninside

Does this look good? Yeah! / Nope

Fans

bakermel

mintymommy

Ingredients

3 cups (15 ounces) unbleached all-purpose flour,

plus additional for dusting work surface

¼ teaspoon instant yeast

1 ½ teaspoons table salt

¾ cup plus 2 tablespoons water (7 ounces), at room temperature

¼ cup plus 2 tablespoons (3 ounces) mild-flavored lager

1 tablespoon white vinegar

Directions

Step 1: Whisk flour, yeast and salt in large bowl.

Add water, beer, and vinegar.

Using rubber spatula, fold mixture, scraping up dry flour from bottom

of bowl until shaggy ball forms.

Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

Step 2. Lay 12-by-18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.

Transfer dough to lightly floured work surface and knead 10 to 15 times.

Shape dough into ball by pulling edges into middle.

Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.

Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not

readily spring back when poked with finger, about 2 hours.

About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack and heat oven to500°F.

Lightly flour top of dough and, using razor blade or sharp knife, make a 6-inch long, ½ inch deep slit along top of dough.

Carefully remove pot from oven and remove lid.

Pick up dough from skillet by lifting parchment overhang and lower into pot (let any excess parchment paper hang over pot edge.)

Cover pot and place in oven.

Reduce oven temperature to 425° and bake covered for 30 minutes.

Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210°, 20 to 30 minutes longer.

Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

***

Same bread with olives, rosemary and parmesan: add 4 oz. finely grated Parmesan (about 2 cups) and 1 tablespoon minced fresh rosemary leaves to flour mixture in step 1.

Add ½ cup pitted, chopped green olives with water in step 1.

The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days

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