Sort ingredients
lady_morana
QR Code
Listen
Pdf
Instructions
MAKE THE BREAD DOUGH
PREHEAT OVEN: Put the Dutch oven with the lid on inside the oven on the lowest rack.
MIX THE INGREDIENTS: To a large mixing bowl, add 375 grams lukewarm water, 1 sugar, 10 grams salt, and 6 grams instant dry yeast.
Whisk until the yeast is dissolved.
Add 500 grams bread flour and stir with a wooden spoon until a shaggy dough forms. The water should absorb all the flour.
FIRST PROOFING:
Turn your oven on for 30 seconds, then turn it off. We use the oven as a proofing chamber.
Cover the bowl with a lid or plastic wrap and let it proof in the lightly warmed oven for 1.5 to 2 hours or until it doubles in volume.
FOLDING:
Dust your proofing basket with 2 rice flour or regular flour.
If you don’t have a proofing basket, use a sift lined with a clean kitchen cloth.
Fold the proofed dough in the bowl with a spoon over itself 20 times (it takes 30 seconds), moving from the outside to the center of the dough
SECOND PROOFING:
After folding, transfer the dough onto the floured proofing basket, folded side facing up.
You can pinch the dough four or five times to seal the top and tighten its structure.
Put the basket in a plastic bag (I use a large freezer bag) and let it proof again.
QUICK PROOFING: 45 to 60 minutes at room temperature or in a slightly warm oven. The dough should grow by about 50%.
SLOW PROOFING: 8 to 16 hours in the fridge.
BAKE THE BREAD
PREPARE LOAF:
Remove your bread basket from the plastic and place a sheet of parchment paper over the dough.
Gently turn the basket onto your worktop so the dough falls onto the parchment paper.
With scissors, cut a small hole at the center of the bread. Also, cut off excess baking paper.
PUT IN DUTCH OVEN:
Now, carefully remove the Dutch oven from the oven (HOT) and put it on a coaster on your worktop or stovetop.
Open the lid (HOT), pull up the loaf by the paper, and gently lower it into the Dutch oven.
Close the lid (HOT) and put the Dutch oven back into the oven.
BAKE:
Bake with the lid for 25 minutes at 450°F or 230°C.
Remove the lid and bake uncovered for 25 more minutes at 400°F or 200°C.
LET COOL DOWN:
Remove the loaf from the Dutch oven and let it cool down on a cooling rack before cutting it.
20 minutes before the second proofing is complete, preheat the oven to 450°F or 230°C with the Dutch oven inside.
bread structure so that it holds the air and rises as it bakes.
Dutch oven: You can substitute another pot that can go in the oven with the lid. Should not be plastic.
How do I know if the bread is cooked? The bread should be ready after 50 minutes. The crust should be golden brown and if you knock it on the bottom, the bread should make a hollow sound.
If you want to be more precise, the internal temperature should reach 210°F or 99°C. You can check the internal temperature with a kitchen thermometer
STORAGE
Room temperature: Let the bread cool down, then store it in a plastic bag for up to 4 days. The plastic helps the bread stay moist but softens the crust. We recommend reheating the bread slices from the second day onward.
Freezer: Let the bread cool completely, then freeze it in a freezer-friendly bag. You can freeze it whole, cut it in half, or slice it. It keeps for 3 months.
Thaw and reheat: Thaw bread at room temperature. Reheat in the oven, toaster, or air fryer.
Nutrition
Calories: 1841kcal, Carbohydrates: 369g, Protein: 62g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 7008mg, Potassium: 561mg, Dietary Fiber: 14g, Sugar: 6g, Vitamin A: 10IU, Vitamin B6: 0.3mg, Vitamin C: 0.02mg, Vitamin E: 2mg, Vitamin K: 2µg, Calcium: 92mg, Folate: 311µg, Iron: 5mg, Manganese: 4mg, Magnesium: 132mg, Zinc: 5mg