Dutch oven bread
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Preparation time
30 minutes
Cooking time
40 minutes
Resting time
2h45min
For
1 x 600g loaf
Difficulty
Easy
Budget
1/3
Product used
Ingredients
– 500g flour
– 4g of 11g sachet Saf-instant® Baker’s dry yeast
– 32cl water
– 9g salt
Ustensils
– mixing bowl
– Dutch oven or any oven
-proof casserole with a lid
– oven
Preparation
1. Pour the flour into a mixing bowl with the salt and Saf-instant® yeast. Gradually add the water whilst mixing well and ensuring that the dough becomes soft but never liquid.
2. Cover the mixing bowl and leave to rise for 1½ to 2 hours at room temperature. The dough should double in size.
3. Knock back and remove the dough from the mixing bowl. Shape into a ball.
4. Place a sheet of parchment paper at the bottom of the Dutch oven or casserole then add the ball of dough. Leave to rest for a further 45 minutes, ideally in the oven at 30°C. The dough should double in size again.
5. Dust the dough with flour, if desired, and score the top with a knife. Place the lid on the Dutch oven.
6. Place in a cold oven and bake at 240°C (thermostat 8) for 40 minutes. Once cooked, immediately remove the bread from the casserole to cool.
Variation
