Dutch Oven Bread Recipe

Ingredients:

• • 1.5 tsp Activated yeast
  • 4 tsp Sugar
  • 2 tsp Vinegar

• 3 cups (710ml) Warm water (110°F)
• 2 tsp Salt
• 6 cups All-purpose or bread flour
  • • All-purpose flour: 720-750g
  • Bread flour: 780-810g

Directions:

1. 1. Activate the Yeast:
      • In a small bowl, combine the yeast, sugar, vinegar, and warm water. Stir gently and let the mixture sit for 10 minutes until it becomes frothy and bubbly.
   2. Prepare the Dry Ingredients:
      • • In a large mixing bowl, combine the salt and flour. Stir well to ensure the salt is evenly distributed throughout the flour.

   3. Mix the Dough:
      • Pour the activated yeast mixture into the flour mixture. Stir with a wooden spoon or dough whisk until all the flour is incorporated and the dough comes together. The dough should be slightly sticky, and no dry flour should remain.

1. 1. First Rise:
      • Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for 2 hours. This allows the dough to rise and develop its flavor.
   2. Fold the Dough:
      • • After the first rise, gently fold all sides of the dough toward the center to release any air and strengthen the dough’s structure. This will help create a better crumb.

   3. Second Proof:
      • Cover the bowl again and let the dough proof for an additional 1 hour. This second rise will help the dough develop a nice, airy texture.

1. 1. Prepare the Work Surface:
      • Generously flour a work surface and your hands. Turn the dough out onto the floured surface and shape it into a round or oval loaf. Be careful not to deflate the dough too much.
   2. Preheat the Dutch Oven:
      • • While the dough is proofing, place your Dutch oven with the lid on in the oven and preheat it to 450°F (230°C).

   3. Bake the Bread:
      • • Once the dough has finished proofing, carefully transfer it into the preheated Dutch oven. You can use parchment paper for easier transfer and to prevent sticking.
        • Cover with the lid and bake for 40 minutes.

   4. Finish the Crust:
      • After 40 minutes, remove the lid and parchment paper (if used). Bake for an additional 3-5 minutes to allow the bread to develop a golden, crispy crust.

1. Cool the Bread:
   • Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.

Serving Suggestions:

• • Slice and serve with a pat of butter or olive oil for a simple, comforting snack.
  • Use it to make delicious sandwiches with your favorite fillings.
  • Serve alongside a hearty soup or stew for a filling meal.

• Toast the bread and top with avocado, eggs, or smoked salmon for a tasty breakfast.
• Slice and serve with cheese and charcuterie for a rustic appetizer or picnic treat.

Cooking Tips:

• • Ensure that the water is warm (110°F) for activating the yeast. Water that’s too hot or too cold can prevent the yeast from properly activating.
  • If your dough is too sticky, add a little more flour, but be careful not to overdo it, as too much flour can result in a dense loaf.
  • If you don’t have a Dutch oven, you can use a regular baking sheet, but a Dutch oven creates a steam environment that helps develop the bread’s crispy crust.

• Be patient with the rising times. A slow rise enhances the flavor and texture of the bread.