Tools Needed: + 5 – 6 quart oven safe Dutch oven with lid (Euro models may be marked with a “26” on the bottom or underside of lid) + Parchment paper
Course: bread
Author: Jennifer at 1840 Farm
Ingredients
2cupswarm water
1Tablespoon(21 grams) honey
1Tablespoonactive dry yeast
2 3/4cups(330 grams) bread flour
1 1/4cup(150 grams) wheat flour
1 1/4teaspoonkosher salt
Instructions
In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flours and salt to the bowl and stir until it is fully incorporated.
Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
Remove the bowl from the refrigerator. Sprinkle 1-2 Tablespoons of flour on a clean work surface. Cut a piece of parchment paper into a square or rectangle about 4 inches larger than your Dutch oven.
Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it 30 turns. Place the ball of dough on the middle of the parchment paper.
Place the base of a Dutch oven on an oven rack set in the lower third of your oven. Preheat the oven to 430 degrees Fahrenheit. The Dutch oven will warm gradually in the oven and provide a hot surface to lay the bread dough on. Set a timer for 30 minutes. Allow the dough to rest for the 30 minutes as the oven and Dutch oven come up to temperature.
When the 30 minutes have elapsed, carefully remove the hot Dutch oven from the oven. Taking great care to avoid the hot surface of the Dutch oven, lower the parchment paper and dough down into the pot. Don’t worry about the parchment paper as the bread will push it to the walls of the pot as it rises during baking. Place the lid on the Dutch oven (the paper can be allowed to hang to the outside of the pot) and transfer to the hot oven. Set a timer for 30 minutes.
When 30 minutes have passed, carefully remove the lid from the Dutch oven. Set a timer for 12 minutes to brown the top crust of the loaf. After 12 minutes, visually check the loaf. If it is browned to your liking, remove the Dutch oven carefully. If you prefer, it can be allowed to bake for another 3-4 minutes to brown more deeply.
When the loaf is browned to your liking, carefully remove the Dutch oven from the hot oven and set aside to cool for 5 minutes. At the end of the 5 minutes, use the edge of the parchment paper to lift the loaf out of the Dutch oven. Serve and enjoy every last bite!
Notes
Once you’ve mastered baking your homemade bread, you’ll need to learn all about the best way to store it. Different types of bread benefit from different storage methods. You can learn all about them by reading The Best Way to Store Fresh Bread.