Super easy, with just a few ingredients, it’s a great way to start making bread. You can do this without any special equipment other than a Dutch oven or a covered pan. Bread baking is actually a combination of temperature, humidity and time. A moist oven will make the crust heavier. For example, you can sprinkle the loaves with water when you put them in the oven. You can put a shallow bowl of water on the bottom rack to get extra moisture. You can even just throw half a glass of water directly on the bottom of the stove and quickly close the door.
You can also contain the steam released when baking bread by placing the bread in a Dutch oven or pan. That’s why you use an indoor baker, so the bread has a heavier crust. The lid is usually left on the bread for the first half to two-thirds of the baking time and then removed to allow the bread to brown. The pan should also be heated so it is at oven temperature when you put the bread in, which will give a nice crispy crust.
As you can see from the photos, we used banetton – a rattan basket specifically for freshly baked bread – but it’s certainly not necessary. If you do it often, you’ll get a loaf that is evenly shaped and looks good, so it doesn’t hurt to have one. Do not flour the bottom of the dough without the basket and lay it on a piece of parchment paper while it is rising. You put the bread, paper and the rest in the Dutch oven to bake. Without flour, the bottom remains sticky and sticks slightly to the parchment as it rises, allowing the shape of the loaf to grow properly.
Another optional special feature is the box, i.e. a razor on a stick. It is used to make one or more deep cuts in the top of the dough to allow steam to escape during baking and prevent the dough from cracking during baking. We do the same without a magic wand, just a disposable razor or a knife with a very thin, sharp blade.
If you like lightness, it’s for you. Put it in a bowl;
- 3 cups flour, bread flour or other
- 1 teaspoon active dried yeast
- ½ teaspoon salt
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Add 1¼ cups of hot water. Mix until you have a thick paste. Wrap them in cling film and let them ferment for 12 to 20 hours. When the dough has doubled in volume, turn it over onto a well-saturated work surface or board. Form a ball quickly by working with the smallest amount of dough. You can turn it over and place it in a well-oiled basket or lay it on parchment paper on a flat surface. Let it rise until doubled again, about 3 hours.
Preheat the oven to 425 degrees. When the temperature is reached, heat the Dutch oven for about 10 minutes. If you used a basket, invert the bread onto a piece of parchment paper. Take out the Dutch oven, remove the lid. Lift the bread by the corners of the parchment paper and place it in the Dutch oven. Make one or two deep cuts in the top, put the lid on and cook for 20 minutes.
Remove the lid, reduce the temperature to 375 and bake for another 20 minutes. You can control the internal temperature, look for 190+, although it should be cooked through. Let cool for about 10 minutes outside the Dutch oven, slice and serve.
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