Thursday, June 14, 2012

dutch oven bread

This is the bread that Angeli brought to Gourmet Club yesterday.  It looked rustic and beautiful (Angeli thought it was ugly) and was delicious!  Very crusty on the outside and perfectly moist on the inside.

dutch oven bread (Angeli found the recipe at The Pioneer Woman)
20 ounces bread flour or all-purpose flour, about 4 cups
1 cup water
4 ounces melted butter
chopped herbs of choice
2 teaspoons salt
1 teaspoon active or instant yeast

Combine ingredients in a Kitchen Aid stand mixer with the dough hook or it can be done by hand.  Mix together for about 10 minutues or until you can successfully achieve a windowpane with the dough (Pull of a small chunk of dough and stretch it gently to see if it is somewhat translucent.  if you can do it without it tearing, it's ready).
Once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size.  After it is bigger, knead for a minute or two so the yeast can redistribute.
Preheat oven to 450 degrees.
Cut a large "X" into the surface of the bread so it can bloom.  Bake inside a covered cast iron pan after coating the rounded dough with olive oil and sprinkling with kosher salt.  Bake for 30 minutes with the lid on then remove the lid to finish it off for another 15 to 30 minutes.
If you want to use a thermometer, you should look for an internal temperature of around 200-210 degrees.

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