Wheat Dutch Pot Bread (Print Version)
# Ingredients:
01 -
460 grams whole wheat flour (roughly 3-¾ cups)
02 -
2 cups lukewarm water (100-115°F)
03 -
1 teaspoon active dry yeast
04 -
2 teaspoons kosher salt
# Instructions:
01 -
Grab a large bowl and mix the flour, yeast, and salt together. Slowly add the lukewarm water and stir with a wooden spoon until everything's well combined.
02 -
Put a plastic wrap or kitchen towel over your bowl. Leave it sitting on your counter overnight or for at least 8 hours.
03 -
Dump the dough onto a surface with a bit of flour. Use floured hands to gently form a round loaf. Let it sit while your oven gets hot.
04 -
Stick your Dutch oven with its lid into the oven and get it hot at 230°C (450°F).
05 -
Take the hot Dutch oven out carefully. Drop your shaped dough into the hot pot. Cover it up and put it back in the oven.
06 -
Keep it covered for 30 minutes. Then take the lid off and bake another 20 minutes until you get a deep golden crust.
07 -
Take your bread out of the pot and set it on a wire rack. Wait 30-45 minutes before cutting so it doesn't get mushy.
# Notes:
01 -
This lazy bread technique uses time instead of kneading to build up the gluten, giving you a country-style loaf with a crunchy outside.