Breads & Yeast Doughs
Vegan

Overnight Dutch Oven Bread Draft

Name: Overnight Dutch Oven Bread
Prep time: 15 min
Cook time: 1 h
Total time: 13 h 45 min
Yield: 1 loaf
Ingredients: 3 cups bread flour; ¼ tsp instant yeast; 1½ tsp salt; 1½ cups lukewarm water

A four-ingredient bread that rises slowly overnight and bakes in a hot cast-iron pot, so with almost no work I get a loaf with a deep brown crust.

Prep15 min
Cook1 hr
Rest12 hr 30 min
Total13 hr 45 min
Makes1 loaf
KashrutParve

What you need

Amount:1

3 cups bread flour
¼ tsp instant yeast
1½ tsp salt
1½ cups lukewarm water

How I make it

Put the flour in a bowl, add the yeast and mix.
Add the salt and water and stir lightly with a spoon until you have an even, soft, sticky dough.
Cover the bowl with plastic wrap and leave for 12-18 hours. The dough will rise and fill with bubbles.
Flour a sheet of parchment paper well and pour the dough onto it. Fold the edges in toward the center a few times.
Flour the top too, cover with a towel and let rest for about 30 minutes.
Meanwhile, put a cast-iron pot in the oven and heat to 350°F (180°C) for 30 minutes.
Very carefully take out the hot pot. Lift the dough (flouring your hands if needed) and drop it into the pot seam side down.
Cover the pot, return it to the oven and bake for 40 minutes.
Remove the lid and bake for another 15-20 minutes, until the bread is nicely browned.

What I've learned

If I can hold out, I let the bread cool before cutting it.

Source: ChefEf (chefef.com)