Ever want to bake one of those loaves you pick up at the bakery? You know, the one with the crunchy crust and soft center made with magic? You don't need to be an expert baker to make this, folks. All it takes is a little bit of time and a Dutch Oven, one of the best purchases I have ever made. Ok, it wasn't a purchase but rather a gift because I wanted to try baking bread. And if you know me at all, you know how much I love bread!
The loaf turned out exactly as I imagined and my condo smelled like a French bakery. No more buying loafs of bread for me now that I have this recipe! And for all you novice bakers, the picture is of my first loaf so don't be scared to try this recipe. Like any bread, there is a significant amount of rise time (over 5 hours), so please plan accordingly.
Yield: 1 large loaf and 1 small loaf
This recipe makes more than 2 lbs of dough, I would estimate at least 3 1/2 lbs so not quite enough for 2 large loaves. I think I have the 6 qt Lodge brand Dutch Oven and it fits all of the dough but it didn't come out as good as the 2 lb loaf.
Ingredients:
7 1/2 cups (907g) all-purpose flour
3 cups (680g) lukewarm (not hot or boiling) water
1 tbsp salt
1 1/2 tbsp (14g) instant or active dry yeast
Vegetable oil spray
1/8 cup semolina flour or cornmeal
Directions:
The ratio of flour and water is very important so I recommend using a kitchen scale or measuring your flour by scooping it gently into a cup, then sweeping off excess.
If using a mixer with a dough hook:
Combine all ingredients and beat at medium speed for 30-60 seconds. Transfer to a larger bowl if necessary (your dough will rise A LOT).
If using a 6 quart plastic bucket:
Combine all ingredients in the bucket. Stir everything together until a rough-looking and very sticky dough forms.
Cover your dough with a lid or plastic wrap and set aside at room temperature for at least 2 hours. After 2 hours, place your dough in the refrigerator for another 2 hours and up to 7 days (the longer it stays in the fridge, the tangier it gets and it will taste like sourdough). The dough will rise and fall the longer it stays in the fridge, and that's ok.
When you're ready to make your bread, clean off a section of your counter top and sprinkle with flour. Sprinkle flour on your dough to make it easier to grab and measure out 2 lbs of dough and plop it down on your floured counter top. Mold it into a ball, seam side up, and sprinkle with flour. Cover and let it rest for 1.5-2 hours. It won't rise up that much, but will settle and expand, so you want to make sure that your flour is spread out.
Pre-heat your oven to 450 about 1 hour into the second rise. Once pre-heated, place your Dutch Oven (with the cover) into the oven and let it "bake" for at least 30 minutes. Once done, safely remove from the oven and place the lid to the side. Spray the bottom of the Dutch Oven with vegetable oil non-stick spray, then sprinkle about 1/8 cup of semolina flour or cornmeal. Place your blob seam side down into the Dutch Oven, it's ok if it deflates, and gently shake the pot to help the dough settle evenly. Make a few slashes in your dough, and bake with the cover on for 30-35 minutes. Remove the lid and bake for another 10-15 minutes until the loaf browns. Remove from the oven and let it cool completely before slicing.
Recipe combined from King Arthur Flour's bread recipe and Dutch Oven baking guide.
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