One day Dutch Oven Bread

My weekend at home in 2020 I woke up and had this sudden urge for bread. Not too weird for me, I grew up enjoying an Italian Loaf from Frank’s Deli in town every Sunday for sauce and meatballs. The best part was when I got my licenses my mom would send me and I’d totally snack on what I call the butt of the bread. Crumbs would go all over my car but nothing was better than that fresh bread at that moment. Maybe now you can see I have always had a deep love for FOOD. So anyway, back to my weekend and wanting bread. I kind of thought it was a process my kitchen wasn’t set up to do but with a quick google search i discovered you can make bread in 1 day…..in a dutch oven. Something Chris and I had been gifted when we got married and had used all of 3 times. Wahoo another use for my dutch oven.

All my garlic lovers, Find my slight modification to the original recipe below

Ingredients:

• 2 cups lukewarm water, between 90˚-110˚F

• 1 envelope active dry yeast

• 4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting

• 1 ½ teaspoons kosher salt

• 1 teaspoon olive oil

Before you begin: slice the ends off of a head or two of garlic. Drizzle with olive oil, salt and pepper. Roast in the oven for about 40 mins on 400 degrees.

Once the garlic is done stir the yeast into the water and allow the yeast to bloom until foamy.

1. In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water yeast mixture, chopped roasted garlic, 1-2 tbsp rosemary.

2. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

3. Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).

4. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.

5. Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.

6. Once finished, cover and let the dough rise again for another 1 ½-2 hours.

7. Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.

8. Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.

9. Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.

10. Cover and let rise for 1 hour.

11. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.

12. Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)

13. Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.

14. Cover with the lid and return the pot to the oven.

15. Bake for 45 minutes, removing the lid for the last 15 minutes.

16. Remove bread from pot, cover, and let cool for 10 minutes before slicing.

17. Enjoy!

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Bread folded and ready for baking.

I was a little lost with all the folding as a newbie to making bread. Hopefully this image helps as you get ready to put your dough into the oven. Less is more when working with the dough in my opinion. Have fun and Enjoy!