Artisan Bread
Recipe: #15243
October 26, 2014
Categories: Breads, Sunday Dinner, Oven Bake, Fat Free, Low Fat No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Flour, Spring, more
"I was so happy when I found this recipe. It lives up to it's name, delivering a flavorful bread with just the right texture thanks to a dutch oven. Prep time does not include 5 1/2 hours rising time. Adapted from Arnboat at fooddotcom."
Original is 12-16 servings
Ingredients
Nutritional
- Serving Size: 1 (60.5 g)
- Calories 132.6
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 299.8 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 1 g
- Sugars - 0.1 g
- Protein - 3.8 g
- Calcium - 6.5 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Before you start, see which oven rack will work best for your covered dutch oven. The higher, the better.
Step 2
Whisk flour, salt and yeast, add wet ingredients and knead for 5 minutes. Let rise 2 hours, fold several times, and let rise another 2 hours.
Step 3
Place parchment paper in bowl for rising and spray paper with Pam. Fold dough again and put into bowl on parchment paper. Push dough down and spray top lightly with Pam, cover with plastic wrap for final rise until doubled in size (about 1 1/2 hours). Dust with flour and slash top.
Step 4
Heat oven and dutch oven with lid to 500 degrees for 1/2 hour. Remove dutch oven to stovetop and gently lift parchment paper and dough, placing both into dutch oven. Replace lid and place into oven, reducing oven to 450 degrees and baking 25 minutes.
Step 5
Remove cover and bake another 15-20 minutes until golden brown or bread internal temperature is 200 degrees. Cool uncovered.
Tips
- Dutch oven with lid. I use a heavy pyrex dutch oven.
0 Reviews
You'll Also Love
