Dutch oven bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, mix 1 cup of water with the yeast. Set aside.

Step 2

In a large mixing bowl, combine 1/5 of the flour with the yeast mixture and mix until it forms a thick, pancake-like batter.

Step 3

Cover the bowl with plastic wrap or a damp towel and allow the mixture to ferment for 8-24 hours.

Step 4

In a separate small bowl, mix the remaining 1 cup of water with the salt.

Step 5

Add the water and salt mixture to the fermented dough, along with the remaining flour. Mix until well combined.

Step 6

Allow the dough to ferment for an additional hour.

Step 7

Perform a stretch and fold on the dough by grasping one side of the dough and pulling it up and over the center of the dough. Repeat this process on all four sides of the dough.

Step 8

Flip the dough over and allow it to ferment for an additional 20 minutes.

Step 9

Perform another stretch and fold on the dough and flip it over again. Allow it to ferment for an additional 20 minutes.

Step 10

Perform one final stretch and fold on the dough and flip it over again. Allow it to ferment for an additional 20 minutes.

Step 11

Preheat your oven to 260°C (500°F). Line a Dutch oven with baking paper.

Step 12

Shape the dough into a loaf and place it in the Dutch oven. Cover the Dutch oven with the lid and allow the dough to proof for 30 minutes.

Step 13

Using a razor blade, score the top of the dough in a pattern of your choice.

Step 14

Place the Dutch oven on the stove over high heat for one minute.

Step 15

Transfer the Dutch oven to the preheated oven and bake for 30 minutes.

Step 16

Remove the lid from the Dutch oven and continue baking for an additional 10-15 minutes, until the internal temperature of the loaf reaches 93°C (200°F) in the center.

Step 17

Remove the loaf from the oven and allow it to cool for about an hour before slicing and serving.