Perfect Soup and Italian Night Partner!
Notes: This is a very simple, but yet amazing home made bread. I have made it countless times and vary the process a few times. For best results, mix together ingredients in the morning 7-8 hours before you want to use it. Put covered dough into oven with just the light on and let rise. Cook in a cast iron Dutch oven. I have a enameled covered Lodge one.
INGREDIENTS
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon dry yeast
- 1 1/2 cups lukewarm water
Special cookware needed:
- Dutch oven or any large oven-safe dish/bowl and lid
INSTRUCTIONS
- In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.
- Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 7-8 hours. Dough will bubble up and rise. You can also let it rise overnight and up to 24 hours in advance.
- After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.
- While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest. Note here: I put the ball onto parchment paper for ease of transferring it to the oven.
- After the 30 minutes are up, carefully remove Dutch oven. Score the top of the dough ball with 2-3 cuts with a knife to allow it to rise better while cooking. With floured hands, place the bread dough into it.
- Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-10 minutes more, uncovered.
- Carefully remove bread to a cutting board and slice with a bread knife.
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