Dutch Oven Artisanal BreadFrom conner909 8 years ago
- 3 cups (15 ounces) unbleached all-purpose flour, shopping list
- plus additional for dusting work surface shopping list
- ¼ teaspoon instant yeast shopping list
- 1 ½ teaspoons table salt shopping list
- ¾ cup plus 2 tablespoons water (7 ounces), at room temperature shopping list
- ¼ cup plus 2 tablespoons (3 ounces) mild-flavored lager shopping list
- 1 tablespoon white vinegar shopping list
How to make it
- 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
The Cookconner909 Southern Calif., CA
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