![]() ![]() This will make for more of an Artisan look as well as not deflating the dough. Once the dough is in the Dutch oven, don't try to situate it or shape it. Scrape the dough mass out of the bowl and into the hot Dutch oven, using a rubber spatula, being careful to disrupt the dough as little as possible as it slides out. If your Dutch oven is not non-stick, drop in a piece of parchment paper. When the dough is done rising, carefully transfer it to the hot Dutch oven. This usually takes an hour, but can take up to 2 hours if it's chilly or drafty in your house. Let the covered dough rise in warm, non drafty place until doubled in size. Once the dough is formed, is to allow it to rise.Ĭover loosely, with plastic wrap or a light towel. Once you can see the dough is sticking together, and pulling away from the sides of the bowl, scrape it down towards the bottom of the bowl. The dough will seem like a shaggy thick batter at first, but continue to stir until it comes together. If your Dutch oven is not non stick, drop a piece of parchment paper inside to avoid sticking.Īdd all the ingredients to a large mixing bowl, and mix with a wooden spoon. Set the oven to 450 degrees Fahrenheit with the Dutch oven and lid in the oven, so that it may also heat up. Wait until the dough is halfway through rising to preheat the oven and Dutch oven. Serve this next to a soup or chili, or enjoy warm with creamy homemade butter. The bread dough yields a crusty top, with cracks, crevices and "ears" which refer to the signature pointy ridges of a classic Dutch oven bread. The best part, is that this is a no-knead bread recipe. It's such a hands-off process, that you don't even have to touch the dough! If you're intimidated by bread baking, then baking bread in a Dutch oven is your new best friend. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |