HOW TO MAKE IT :
Instructions
- In a measuring cup or bowl, mix together water, sugar and yeast. Set aside for 10 minutes until foamy.
- In the bowl of a stand mixer fitted with a dough hook, sift together flour and salt.
- Make a well in the center of the flour and add yeast mixture. Turn on medium, knead for 5 minutes until pulled away from the sides of the bowl and elastic.
- Oil the bowl and dough, turning to coat. Cover with a kitchen towel and let rise for 4 hours in a warm, draft free place.
- Punch down dough to release air. Fold dough from edges to the center pinch together. Shape into a ball and return to the bowl smooth side up. Cover and let rise 2-3 hours.
- Gently stretch the dough into a round loaf pinching the seams of the dough together underneath. (There’s no need to punch the dough down this step.} Dust the top with a small amount of flour. Return to bowl, cover and let rise for 1 hour.
- 30 minutes into the final rise, place dutch oven into the oven with the lid in place while it preheats to 425°F. Leave in oven for 30 minutes.
- Use oven mitts to remove from oven. Set on a heat proof trivet.
- Remove dough from bowl and place onto a piece of parchment paper. Lift dough with paper, placing into the Dutch oven. Cut 3 slits or an X on top using a sharp knife.
- Bake for 30 minutes with lid in place. Remove lid and bake for an additional 10-15 minutes until golden.
- Remove using parchment paper, rest for 20 minutes then slice and enjoy.
Notes
This recipe can also be started with scalded milk in the same amount as water. To scald milk, place into a saucepan and heat on the stove top until steamy, not boiling. Remove from the heat just before it comes to a boil. Cool to lukewarm, and proceed with the recipe, adding yeast and sugar.
