Artisan bread
Max 5 Hours | Serves 4-6
1½ cups Warm Water (110 Degrees)
½ tsp Dry Active Yeast
1½ tsp Kosher Salt
3¼ cups All-Purpose Flour Plus Extra for Handling
Combine the flour, kosher salt and yeast in a mixing bowl. Mix all dry ingredients together.
Add the water and stir until all ingredients come together and form a soft, sticky dough. Cover with plastic wrap and put in a warm dry place for 3-4 hours.
Preheat the oven to 450 degrees. Place a covered 6-qt Dutch oven on the middle rack of the oven for 30 minutes.
After the dough has risen, flour your hands and workspace and remove the dough from the mixing bowl.
Sprinkle flour over the top of the dough. Using a bench scraper, fold each side into the center until an even circular shape is formed.
Sprinkle flour on the top of the dough after you are finished shaping. Using a sharp knife, make 3 cuts across the top of the dough.
Transfer the dough to parchment paper. Place the parchment paper and dough into the warmed Dutch oven. Cover and bake for 30 minutes.
Remove the lid and bake for an additional 10-15 minutes or until the top of the bread is golden brown. Cool for 10 minutes prior to slicing.
1½ cups Warm Water (110 Degrees)
½ tsp Dry Active Yeast
1½ tsp Kosher Salt
3¼ cups All-Purpose Flour Plus Extra for Handling
Combine the flour, kosher salt and yeast in a mixing bowl. Mix all dry ingredients together.
Add the water and stir until all ingredients come together and form a soft, sticky dough. Cover with plastic wrap and put in a warm dry place for 3-4 hours.
Preheat the oven to 450 degrees. Place a covered 6-qt Dutch oven on the middle rack of the oven for 30 minutes.
After the dough has risen, flour your hands and workspace and remove the dough from the mixing bowl.
Sprinkle flour over the top of the dough. Using a bench scraper, fold each side into the center until an even circular shape is formed.
Sprinkle flour on the top of the dough after you are finished shaping. Using a sharp knife, make 3 cuts across the top of the dough.
Transfer the dough to parchment paper. Place the parchment paper and dough into the warmed Dutch oven. Cover and bake for 30 minutes.
Remove the lid and bake for an additional 10-15 minutes or until the top of the bread is golden brown. Cool for 10 minutes prior to slicing.