Wanted some bread to go with some smoked cheese and a basalmic reduction so I thought I'd make some crusty DO bread.
3c unbleached all-purpose flour
1t yeast
1t salt
1-1/2c warm water
Instructions
In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
1t yeast
1t salt
1-1/2c warm water
Instructions
In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.
Then, remove the lid and bake an additional 10-15 minutes.
Carefully remove bread from oven and from pot and place on a cooling rack.
Dough all mixed up, cover and let rest 12-18 hrs (if in a hurry 5-6 hrs works too)
After letting it rise (it tripled in size) turn it out onto a well floured surface, use well floured hands too. Do not punch down or knead!
Place into DO. If you turn out onto parchment paper, place paper and dough into DO.
All done!! Yumm!
Sliced!
Homemade Pear butter!
Now that's a meal! Farm fresh eggs, homemade Canadian Bacon, DO bread, and homemade pear butter!
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