The story of this loaf of bread (condensed version): I’ve been meaning to make this style of bread for a while, but always forget the overnight rise, so remembered last night at about midnight that I was going to start it. I really must have messed up the water to flour ratio (I think I put in 2 cups or more of water, when it should have been only 1 and a half cups). But I figured I’d run with it, put it in the fridge and this morning — well, while it had risen, it was a gloppy mess. I almost didn’t even bake it up, but thought at the last minute that it would be a waste of good flour if I didn’t even go through the entire experiment.
Into the pre-heated Dutch oven, in the oven, it went at 450F. I had no faith.
But then, after 40 minutes, I opened the lid to a lightly tan, but certain the right shape and with a semi-crusty crust loaf of bread. Fifteen minutes later, uncovered, it was beautiful, risen, crusty and frankly, quite lovely looking. I mean, if you think bread is pretty. 🙂 While the crumb / consistency was a little too dense and chewy, not all was lost and I am completely sold on the “baking bread in a dutch oven” method. Gets out your Le Creuset, kids — I’m going to do some more bread baking (without messing up the water/flour ratio next time)!
Ingredients
3 1/2 cups all-purpose flour, plus more for shaping
1 teaspoon sugar
2 teaspoons salt
2 1/4 teaspoon active dry yeast
1 1/2 cups warm water, about 110 to 115F
Directions
In a large bowl, whisk flour, sugar, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
Cover bowl tightly with plastic wrap and set aside in a warm place 6 to 12 hours until dough rises, bubbles and flattens on top. Yes, you can put in the fridge overnight, or you can just leave it on the countertop. If you refrigerate overnight, then bring up to room temperature before proceeding.
Heat oven to 450fF. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Slash the boule once or twice on the top. Cover Dutch oven and return to oven. Bake bread 45 minutes covered, then another 15 to 20 minutes uncovered until dough is baked through and golden brown on top. Cool before slicing.
