This rustic bread is easy and fabulous - tastes like it’s fresh from a French bakery. The secret is the use of a Dutch oven, which regulates the moisture.
Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
Carefully remove the Dutch oven, place dough inside, and cover with the lid.
Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.
Per Serving: 114 calories; protein 3.3g; carbohydrates 23.9g; fat 0.3g; sodium 389.1mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.