Labels

Tuesday, March 14, 2017

HOMEMADE DUTCH OVEN BREAD

I found this recipe on Facebook on Tasty from Buzz Feed.  It was a first-time success!  The only problem was that it seemed way too salty (this from a person who likes lots of salt!)  I have adjusted the recipe and tweaked it a bit.  This is a chewy crusty bread that is absolutely delicious!  The recipe makes 1 loaf.


INGREDIENTS

2 cups lukewarm water (between 90˚-110˚F)
2 tsp. granulated sugar (needed to allow the yeast to bloom)

1 envelope dry active yeast (2 1/4 tsp.)
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 1/2 tsp. Salt (original recipe calls for 1 1/2 Tbsp., but it is way too salty!)

PREPARATION

1. Stir sugar and yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)

2. In a large bowl, mix flour and salt thoroughly with a whisk. Once incorporated, create a well in the middle and pour in the water/yeast mixture.

3. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers (or use disposable kitchen gloves.) The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it with plastic wrap lightly sprayed with pan spray, and let it rise until it doubles in size (about 1.5 to 2 hours).

4. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.

5. Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Rotate the bowl and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours, or until double in size.

6. Gently remove dough from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. 

7. Using your hands, begin to shape the loaf. Fold the dough over itself several times to form a ball, then claps together the seams of dough together. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.

8. Meanwhile, take a 6-quart seasoned dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes. MY NOTE:  If your dutch oven has legs, put it on a cookie sheet so it will not get caught on the oven rack.

9. Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface.  Shape into a round ball with seam side down. Carefully place it inside of the pot. Cover with the lid and return the pot to the oven. NOTE:  If you are careful, you can open the oven door, pull the cookie sheet with the dutch oven forward, remove the lid, then slide the dough into the pot.  Much easier than lifting a hot dutch oven out of the oven.

10. Bake at 450˚F/230˚C for 45 minutes, removing the lid for the last 15 minutes. NOTE:  I keep forgetting to take the lid off, and it comes out fine.

11. Remove bread from pot and allow to cool for 10 minutes before cutting. NOTE: I find it easiest to slip a spatula under the bread, place a hot pad on top,and lift it out.