For best results, use a high-quality flour for this recipe: We recommend King Arthur Flour and Bob's Red Mill flour. Be sure your Dutch oven is safe at high temperatures, and as always, please check the care instructions on your own equipment before baking. Enjoy!Įquipment. We have tested this recipe in Le Creuset, Staub, Marquette Castings, and Challenger Breadware Dutch ovens. Transfer bread to a cooling rack and let cool at least 30 minutes (and ideally a few hours) before slicing.Continue baking, uncovered, for another 5-10 minutes to deepen the color. The bread should be crusty and lightly browned. After 22 minutes, carefully remove the lid from your dutch oven.Use the parchment paper to carefully lift your loaf into the pot, then use your oven mitts to return the Dutch oven lid and then slide the pot back into your hot oven. Use oven mitts to pull out the hot Dutch oven and remove the lid.When the oven is hot, tip your loaf - seam side UP this time - onto a piece of parchment paper.While bread proofs, place an empty dutch oven (with the lid on) in your oven and heat to 460° F.Cover with a clean towel and let rise for another 30 minutes while you heat the oven. Dust a small mixing bowl with flour (I like to line my bowl with a linen napkin to help distribute the flour more evenly) and place your loaf into the bowl seam-side down.When that happens, flip the dough over and gently pull it towards you, across the cutting board, so that the loaf tightens a bit. Fold the dough in towards the center several times, until the dough stiffens and begins to resist your folds. Shape your dough into a round loaf by gently pulling each edge into the center like you’re folding an envelope.Don’t punch the dough down - handle it gently to preserve all those air bubbles! If the dough is sticking to the bowl, run your hand under cold water (to prevent sticking) and gently pull the dough onto the cutting board. When dough has risen, lightly flour a large cutting board.SHAPE THE DOUGH & FINAL RISE (30 MINUTES) Let rise 1 hour or until doubled in size. Dough should be slightly loose, shaggy, and a bit sticky! Mix with a sturdy spatula until the dough starts to come together, then add salt and mix well, until no dry flour remains. Let the yeast proof for about 5 minutes, until the mixture looks nice and foamy.Combine yeast, honey, and warm water in a large mixing bowl.
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