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Dutch Oven Baked Artisan Bread!
by
Vicki Bensinger
Текущий рейтинг: 4.0
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,%20proofing,%20punching%20down%20and%20folding.%20%20Accurate%20measurements,%20time,%20and%20temperature%20are%20crucial.%20%20These%20small%20batches%20of%20handcrafted%20breads%20with%20a%20thick%20and%20hearty%20crust,%20can%20be%20made%20with%20white%20or%20whole%20wheat%20flour,%20generally%20consisting%20of%20yeast,%20sugar,%20salt,%20corn%20oil,%20milk%20or%20water,%20requiring%20the%20dough%20to%20rise%20twice%20before%20baking.%3C/p%3E%3Cp%3EThe%20recipe%20below%20from%20Matt%20Carlson%20of%20Big%20Sky%20Bread%20and%20Pastry%20with%20its%20short%20list%20of%20ingredients%20-%20flour,%20water,%20yeast%20and%20salt,%20is%20best%20measured%20with%20a%20food%20scale%20for%20accuracy,%20then%20baked%20in%20a%20Dutch%20Oven.%20%20After%20reading%20about%20this%20recipe%20in%20an%20article%20posted%20by%20Sydne%20George,%20I%20was%20instantly%20intrigued%20and%20knew%20I%20had%20to%20try%20it.%3C/p%3E%3Cp%3EMy%20family%20avoids%20overloading%20on%20carbs%20these%20days,%20but%20this%20recipe%20was%20hard%20to%20resist.%20%20After%20reading%20over%20the%20detailed%20instructions%204%20times,%20adding%20my%20own%20side%20notes,%20I%20was%20ready%20to%20tackle%20it.%3C/p%3E%3Cp%3EI%20was%20nervous%20that%20it%20wouldn't%20turn%20out%20perfect,%20it%20wouldn't%20proof%20long%20enough%20or%20end%20up%20underdone%20or%20dry%20-%20I'm%20not%20a%20bread%20baker!%20%20Instead,%20the%20recipe,%20truly%20easy%20to%20follow,%20was%20perfection%20-%20dark,%20crispy%20crust,%20with%20soft%20fluffy%20interior.%20%20Oh,%20and%20my%20family%20gobbled%20it%20up%20for%20dinner!%3C/p%3E%3Cp%3EYou%20must%20try%20this%20Dutch%20Oven%20Baked%20Artisan%20Bread!%3C/p%3E%3Cp%3EBASIC%20WHITE%20FRENCH%20BREAD%3C/p%3E%3Cp%3ERecipe%20by%20Matt%20Carlson%3C/p%3E%3Cp%3EYou%3C/p%3E%3Cp%3Ewill%20need%20a%20food%20scale%20for%20this%20recipe,%20as%20measurements%20are%20listed%20in%20grams.%20(I've%20added%20U.S.measurements%20if%20you%20don't%20have%20a%20scale%20but%20for%20best%20results%20a%20scale%20is%20recommended).%3C/p%3E%3Cp%3E863%3C/p%3E%3Cp%3EPreheat%3C/p%3E%3Cp%3Eyour%20oven%20and%20Dutch%20oven%20at%20450%20degrees%2045-60%20minutes%20before%20baking.%3C/p%3E%3Cp%3E1.%3C/p%3E%3Cp%3EMix%20flour%20and%20water%20until%20combined.%20Let%20rest%20for%2030%20minutes.%20This%3C/p%3E%3Cp%3Eis%20called%20an%20autolyse%20(resting).%3C/p%3E%3Cp%3E2.%20Add%20yeast%20and%202%20tablespoons%20water%20(although%20it%20didn't%20state%20this%20I%20used%20110F%20degree%20water,%20perfect%20for%20activating%20yeast)%20and%3C/p%3E%3Cp%3Eusing%20a%20wet%20hand%20begin%20to%20work%20it%20in%20by%20hand.%20Then%20add%20salt,%20and%20continue%3C/p%3E%3Cp%3Efolding%20and%20pinching%20the%20dough%20between%20your%20thumb%20and%20index%20finger,%20until%20dough%20comes%20back%20together,%20about%205-10%20minutes.%20Dough%20should%20be%20nice%20and%20smooth..%20(Remember%20to%20keep%20a%20pitcher%20of%20water%20handy%20to%20wet%20hands%20so%20they%3C/p%3E%3Cp%3Edon%E2%80%99t%20stick%20to%20dough.)%3C/p%3E%3Cp%3EDough%20left%20to%20rise%20for%205%20hours%3C/p%3E%3Cp%3EDough%20after%205%20hours%3C/p%3E%3Cp%3E3.%3C/p%3E%3Cp%3EAt%20this%20point,%20we%E2%80%99re%20giving%20dough%20what's%20called%20a%20%22bulk%20rise%22.%20This%20will%3C/p%3E%3Cp%3Etake%20four%20to%20five%20hours.%20Fold%20dough%20every%2015%20minutes%20during%20the%20first%3C/p%3E%3Cp%3Ehour.%20This%20will%20develop%20strength.%20Dough%20will%20puff%20up%20and%20be%20double%20the%20size%20when%20it's%20ready.%3C/p%3E%3Cp%3E4.%3C/p%3E%3Cp%3EDivide%20dough%20in%20half%20(750%20grams%20each).%20Then%20round%20them%20into%20balls%20placing%20them%20seam-side%20down%20in%20two%20bread-proofing%20baskets%20or%20two%20bowls%3C/p%3E%3Cp%3Ewith%20towels%20in%20them.%20(If%20using%20the%20latter,%20be%20sure%20to%20dust%20towels%20with%20a%20decent%20amount%20of%20flour%3C/p%3E%3Cp%3Eso%20dough%20doesn't%20stick..%20%20Cover%20baskets%20with%20plastic%20wrap).%20Leave%20bread%20to%20proof%20for%201%C2%BD%20to%202%20hours.%20It%20will%3C/p%3E%3Cp%3Ehold%20an%20indentation%20but%20also%20spring%20back%20about%20halfway%20after%20being%20poked.%3C/p%3E%3Cp%3ENote:%20I%20started%20this%20at%2010:00am%20and%20had%20to%20leave%20for%20the%20evening%20at%204:30pm.%20%20I%20allowed%20loaves%20to%20proof%20for%20two%20hours%20then%20prior%20to%20leaving,%20placed%20both%20bowls,%20covered,%20in%20refrigerator%20until%20morning.%20%20Removed%20from%20refrigerator%20at%20dawn,%20giving%201%201/2%20hours%20to%20proof%20again,%20and%20come%20to%20room%20temperature%20before%20placing%20in%20oven..%3C/p%3E%3Cp%3E5.%3C/p%3E%3Cp%3ENow%20that%20your%20Dutch%20Oven%20has%20preheated%20for%2045%20-%2060%20minutes%20at%20450F%20degrees,%20remove%20it%20from%20the%20oven%20-%20%20you're%20ready%20to%20bake!%20%20Set%20pot%20on%20top%20of%20a%20hot%20pad,%20remove%20lid%20and%20set%20aside.%20Sprinkle%20inside%20bottom%20of%20Dutch%20oven%20with%20a%20dusting%20of%20flour.%20Working%20quickly,%20lightly%20dump%20your%20dough%20onto%20a%20floured%3C/p%3E%3Cp%3Ecounter.%20Seams%20should%20be%20up%20-%20you%20should%20see%20a%20cracked%20looking%20surface.%3C/p%3E%3Cp%3E(DO%20NOT%20flip%20dough%20over%20-%20you%20want%20cracks.)%20Using%20both%20hands,%20pick%20dough%20up%20gently,%20placing%20inside%20Dutch%20oven%20-%20remember%20it's%20hot!%20%20Place%20lid%20back%20on,%20and%20return%20to%20oven.%3C/p%3E%3Cp%3EBake%3C/p%3E%3Cp%3Efor%2025%20minutes.%20Remove%20lid%20and%20bake%20for%20another%2015-20%20minutes%20until%20bread%20is%20dark%20brown%20and%20beautiful.%3C/p%3E%3Cp%3EEnjoy!!!%3C/p%3E){kind=link}