Bread Boule- Pro Kitchen Style- Dutch Oven

Bread Boule- Pro Kitchen Style- Dutch Oven

1 review, 5 star(s). 100% would make again

Ready in 5 hours 15 minutes

my most favorite bread recipe


3 cups Flour; (15 ozs)
1 1/2 teaspoon Salt
1/4 teaspoon Rapid rise (instant) yeast
7 ounce Water
3 ounce Mild pilsner beer
1 tablespoon White vinegar

Original recipe makes 8



timing: mixing - 5 min, knead- 5 min, rise 1 1/2 hrs, rise more 30 min,

bake- 1 hr, cool 2 h = 5h 15 min in total

combine ingred in large bowl, using scraper

cover, allow to sit at room temp, 8-18 hours.

place 12x18 sheet parchment inside 10" skillet

spray with non-stick spray

transfer dough to roll out surface, knead 10-15 times ONLY

form dough into ball, place round side up in skillet (parmchment)

spray top of dough, cover with saran loosely

allow to rise 1 1/2 hours, at room temp

preheat oven to 500, put dutch oven inside to preheat also

allow dough to RISE another 30 min. (still in skillet, no need to do anything yet)

at 2hrs- end of rise time- sprinkle w/ flour and slash

using parchment as a sling, transfer to preheated dutch oven

immediately out lid back on

reduce oven to 425, bake 30 min

remove lid and bake until loaf is deep brown in color-

center should read 210 deg -about 20-30 min longer

remove bread from dutch oven, allow to cool on a wire rack

allow to cool at least 2 hours before slicing


Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .


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[I posted this recipe.]
bubbaloo143 7y ago

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