Basic Dutch oven Bread
This is an easy loaf to make so long as you have and can lift a cast iron dutch oven. You don't really need to measure anything, except the water, and even that's optional. I dunno what loaf size you're after, but this recipe makes a single loaf you might see repeatedly on TV or Country Living magazines. You can scale up or down to suit your needs by using more or less water.
Ingredients
- Bread flour
- Yeast
- Honey (or sugar)
- Kosher salt
- Water (warm) — 250-300ml or 1-1 ¼ cups
- Dutch oven (enameled cast w/ lid)
Recipe
TL;DR: 1. Measure & add 250-300ml pleasantly warm water to a bowl. 2. Dissolve honey, then add a good sprinkle of yeast. 3. Proof for 10 mins (optional). 4. Add flour about ¾ cup at a time and incorporate with a wooden spoon. 5. Add two good pinches (tbsp-ish) of salt when batter-like consistency. 6. Add flour until tough to incorporate more – should be tacky/sticky-ish – not dry. 7. Shape into a ball and proof in bowl covered with a damp towel for 1 hour or until doubled. 8. Flop onto floured surface and lazy fold over 4 times. Pinch up bottom to form a ball, and proof for 30 mins. Repeat a few more times if you want. 9. Heat dutch oven to 450-500°f (480 works for me). Place dough in dutch oven. Slit the top with a razor. Replace lid rapidly and bake for 20-28 minutes. Remove lid and bake another few minutes for browning if desired.
1. Measure water
The water is the basis of the recipe, as it determines the final amount of dough. 250ml will make a slightly more manageable loaf – good if you're baking on the trail.
2. Add honey
Add the honey (or other sugar-based sweetener) and stir until dissolved.
3. Add yeast
Sprinkle around 8g (tbsp) of yeast and at least allow it to hydrate (optional).
4 & 5. Add Flour & salt
Add flour by ¾ cup or so at a time, mixing with a wooden spoon. Once the dough reaches a batter-like consistency, add the salt. I like about a tablespoon, or two big pinches.
6. More flour!
Continue incorporating flour until the dough is tough. It's ok to be a little tacky or even sticky. Don't worry about it at all. Just do a half-decent job and everything will be great.
7. Ball & Cover
Roughly shape the dough into a ball and leave in the centre of the bowl. Cover with a wet tea towel (actually do this – trust me!) and put in a warm but not hot area.
Let rise for 1 hour
8. Fold
Flop the dough onto a floured surface and smooth out into a square – or if your bowl is large enough, just sprinkle the dough and bowl with flower. Fold in half. Rotate 90° and fold again. Repeat twice for a total of four (4) folds.
Ball up and place back in the bowl, covering once again with the damp towel. Make sure it's still nice and damp. Really!
Repeat a few more times if you want.
It's ok to punch the dough down, sprinkle a bit of flour, and fold, all inside the same bowl!
9. Bake
Preheat the Dutch oven to 475°, lid on. Remove from oven and place the balled dough inside.
Quickly slash the top of the dough a few times with a razor or other sharp knives.
Replace the lid and bake for 20-28 mins.
Remove lid and bake for a few extra minutes until browned the way you like it.
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