Homemade Dutch Oven Bread

An easy and guaranteed recipe for homemade, tasty bread!

Ingredient

• 2 cups  (470 mL) lukewarm water, between 30˚-40˚C
• 1 envelope active dry yeast
• 4 cups  all-purpose flour, plus more for sprinkle (600 g)
• 1 ½ teaspoons  kosher salt
• 1 teaspoon  olive oil

Execution

1. Add the yeast into the water and allow for 5 minutes to bloom until foamy. In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small “hole” in the middle and pour in the water and yeast mixture.
2. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick on your fingers.
3. Once the dough is ready, cover and let rise until doubled in size (about 1 ½-2 hours).
4. Uncover the dough and, using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl.
5. Once finished, cover the bowl and let the dough rise again for another 1 ½-2 hours. Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
6. Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
7. Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and flour. Cover and let rise for 45 minutes. In the same time, place a 6-quart Dutch oven in the oven and preheat the oven to 230˚C (with the pot inside) for 45 minutes. Carefully remove the pot from the oven and place it on a heat-safe surface. Turn the proofed dough over onto a lightly floured surface. Then carefully place it in the pot. Cover with the lid and bake for 45 minutes (230˚C ), removing the lid for the last 15 minutes.
8. Remove bread from pot, cover, and let cool for 10 minutes before slicing.