There is nothing I enjoy more than finding a good recipe and promoting the hell out of it.
I found such a recipe the other day. Dutch Oven Bread from Ruhlman's Twenty -- a book I got from a neighbor in NW Portland who left a copy of it in the laundry room on the 'free books' pile. I adopted the book an d forgot about it.
I flipped through it the other day and saw this recipe again.
It's a fantastic yeast-raised bread and super easy to make.
Dutch Oven Bread
(Mostly) By Weight:
500 grams AP flour *
300 grams water
10 grams Kosher salt (or less) with more for sprinkling on top of the loaf
1 teaspoon (about one packet) active dry yeast
4 cups AP flour
1-1/2 cups water
1 tspn (about one packet) active dry yeast
2 Tspns Kosher salt (plus more for sprinkling)
Combine flour,water and yeast in a good mixer with the dough hook. Once fully incorporated, add the salt. Mix completely, stopping periodically to scrape the dough off of the hook. Mix/knead on low/medium speed for 5-10 minutes.
When the dough looks smooth, cut off a piece and pull it apart. If you used AP flour and it stretches to transparantcy, it's ready. Let it rise for two to four hours in the mixing bowl with a lid or plastic wrap on it.
When doubled in size, remove from bowl and quickly knead a few times on a cutting board. Top with a tea towel and rest for ten minutes.
Preheat the oven to 450 degrees.
Coat the inside and lid of the dutch oven with cooking spray.
Rub a tablespoon of olive oil over the loaf. Score it with a sharp knife and sprinkle with salt. Cover and bake for 30 minutes.
Remove lid, decrease heat to 350 degrees and bake for 20 minutes more or until the internal temp is 200 degrees.
Rest for 15 minutes on a cooling rack.
* I made three batches of bread. One loaf with AP flour, one with whole wheat, organic bread flour and one loaf half-and-half. All loaves tasted wonderful.