One 10-inch round loaf, about 1 1/4 pounds
Combine flour, salt and yeast in a medium bowl. Add water and mix briefly to form a wet, sticky dough. Cover loosely with plastic wrap and ferment at room temperature for 12-18 hours.
Stretch and fold risen dough, return to bowl for a shorter second rise (2-3 hours).
Place cast iron dutch oven in the center of a rack in the lower third position. Preheat oven to 475 degrees for at least 30 minutes.
Transfer dough to a well-flowered banneton, let rise while oven is heating, up to an hour. Sprinkle a bit of flour, cornmeal, or semolina over bottom of heated pan to prevent sticking. Up-end banneton over the open dutch oven, flipping bread dough into the pan. Cover with lid. OPTIONAL: Add an ice cube or two to pan before covering to generate additional steam. OPTIONAL: Slash top of bread with razor or sharp serrated knife before covering.
Bake for 30 minutes. Remove cover, and bake for additional 10-15 minutes until crust is dark brown. During this latter baking portion, use convection fan if oven is so equipped. Cool finished bread on a rack.
ALTERNATIVE VARIATION: 150 grams of white whole wheat flour and 325 grams of bread flour.
Use a digital scale to measure flour and water.
Instead of a dutch oven, a cast-iron "combo" pan may be used, in which case use the "skillet" portion as the base and the deep-dish portion as the cover.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 86 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 25.3mg | 1 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 16.7g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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