Dutch Oven Bread
In our search for the perfect all purpose bread J. and I could not resist testing out a dutch oven recipe. We found the recipe here but, according to the site, it was originally published in Cook’s Illustrated.
- 3 cups (15 ounces) unbleached all-purpose flour, plus additional for dusting work surface
- ¼ teaspoon instant yeast
- 1 ½ teaspoons table salt
- ¾ cup plus 2 tablespoons water (7 ounces), at room temperature
- ¼ cup plus 2 tablespoons (3 ounces) mild-flavored lager
- 1 tablespoon white vinegar
- Whisk flour, yeast and salt in large bowl.
- Add water, beer, and vinegar.
- Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
- Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Lay 12-by-18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
- Transfer dough to lightly floured work surface and knead 10 to 15 times.
- Shape dough into ball by pulling edges into middle.
- Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
- Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not
- readily spring back when poked with finger, about 2 hours.
- About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack and heat oven to500°F.
- Lightly flour top of dough and, using razor blade or sharp knife, make a 6-inch long, ½ inch deep slit along top of dough.
- Carefully remove pot from oven and remove lid.
- Pick up dough from skillet by lifting parchment overhang and lower into pot (let any excess parchment paper hang over pot edge.)
- Cover pot and place in oven.
- Reduce oven temperature to 425° and bake covered for 30 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210°, 20 to 30 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
This is VERY good bread, but still not the perfect sandwich bread. It does take less time then the Zweiback recipe and has a nice crispy crust and bubbly texture.
J. would like this to become our go to recipe but I’m not convinced. I still want to try this recipe and then decide.