Very Easy Dutch Oven Bread

Name: Very Easy Dutch Oven Bread
Total time: 3600 s
Yield: 1 large loaf
Cuisine: American
Ingredients: 3 cups warm water (about 700 grams); 8 1/3 cups all-purpose flour (about 1 kilogram); 2 teaspoons salt; 1 teaspoon granulated sugar; 2 packets dry yeast; Make your dough in the evening, cover it with plastic wrap, and place it in the refrigerator. The next morning, take out the dough and bake it directly in the oven!

persadr @persadr

thessaloniki,ellada

This bread made in a Dutch oven becomes irresistible as soon as it comes out of the oven. I've been making this recipe almost every Sunday for the past 5 years to have steaming bread on the table, and I wouldn't change it!

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Ingredients

60 minutes

1 large loaf

3 cupswarm water (about 700 grams)
8 1/3 cupsall-purpose flour (about 1 kilogram)
2 teaspoonssalt
1 teaspoongranulated sugar
2 packetsdry yeast
Extra tip
Make your dough in the evening, cover it with plastic wrap, and place it in the refrigerator. The next morning, take out the dough and bake it directly in the oven!

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Steps

60 minutes

1

In a large bowl, add all the ingredients, making sure the salt does not come into direct contact with the yeast.
2

Also, ensure the water is warm so as not to kill the yeast. Mix the ingredients by hand and start kneading. About 5 minutes is enough; the dough will stick to your hands quite a bit, but that's how it should be to make our bread tasty and fluffy.
3

Let the dough rise in the bowl covered with plastic wrap. Preheat the oven with the Dutch oven inside to the maximum temperature on convection.
4

Once the dough has risen and the Dutch oven is hot, carefully remove it from the oven and place the dough inside, being very careful as it's hot, and cover with the lid. You can put a little flour or parchment paper at the bottom of the Dutch oven to prevent the bottom of the bread from burning. Bake on convection at 430°F (220°C) for 30 minutes with the lid on and another 20 minutes without the lid until it turns golden brown.