Dutch Oven Bread
This is by far the easiest way to make the best bread ever. Chewy on the inside, with the crunchiest crust on the outside, and still tasting fresh the next day!
3 cups all-purpose flour
1 1/2 cups hot water (not boiling)
1 teaspoon salt
1/4 teaspoon yeast (I used 10 grams of fresh yeast)
In a big bowl mix the flour and salt together. Sprinkle yeast into the hot water (not too hot or it'll cook the yeast) and stir until dissolved. Pour yeasty water into the bowl and using a wooden spoon mix it until well incorporated.
Cover the bowl with plastic wrap and let it sit on your counter for 3 hours (until dough doubles or triples in volume).
Preheat oven to 450 °F/220°C degrees. Place your cast iron pot in to the oven and let it heat up until the temperature in the oven reaches 450 °F/220°C.
In the meantime, sprinkle a bit of flour over the dough and on your work surface. Punch down the dough, remove it from the bowl with a spatula and roughly shape it into a ball. Place dough on a sheet of parchment paper in a bowl and cover with a towel.
When oven has reached the desired temperature, remove cast-iron pot using oven mitts. Place dough with parchment paper into the pot and cover with the lid. Bake for 30 minutes with the lid on, then remove the lid and bake an additional 15 minutes until golden brown (to crisp up the crust).
Remove the bread from the pot and let cool completely before serving.
3 cups all-purpose flour
1 1/2 cups hot water (not boiling)
1 teaspoon salt
1/4 teaspoon yeast (I used 10 grams of fresh yeast)
In a big bowl mix the flour and salt together. Sprinkle yeast into the hot water (not too hot or it'll cook the yeast) and stir until dissolved. Pour yeasty water into the bowl and using a wooden spoon mix it until well incorporated.
Cover the bowl with plastic wrap and let it sit on your counter for 3 hours (until dough doubles or triples in volume).
Preheat oven to 450 °F/220°C degrees. Place your cast iron pot in to the oven and let it heat up until the temperature in the oven reaches 450 °F/220°C.
In the meantime, sprinkle a bit of flour over the dough and on your work surface. Punch down the dough, remove it from the bowl with a spatula and roughly shape it into a ball. Place dough on a sheet of parchment paper in a bowl and cover with a towel.
When oven has reached the desired temperature, remove cast-iron pot using oven mitts. Place dough with parchment paper into the pot and cover with the lid. Bake for 30 minutes with the lid on, then remove the lid and bake an additional 15 minutes until golden brown (to crisp up the crust).
Remove the bread from the pot and let cool completely before serving.
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