This is a great bread for a beginner to make. Sooo easy!
Basically, you just measure out the ingredients, stir to combine and let time work its magic.
Here are the ingredients after just being mixed in a very large tub:
That container was so big that I moved the dough to this smaller one and here’s what it looked like after a 2 hour rise:
At this point, I refrigerated the dough for a few days and then pulled off about half of it and formed it like so (make sure to use plenty of flour to prevent sticking):
I then scored the dough with a sharp knife and carefully transferred it to my Lodge Combo Cooker (you can also use a dutch oven). The blog this recipe comes from also explains how to steam your bread with water in a pan in case you don’t have a Combo Cooker or dutch oven.
The finished loaf:
The crumb shot:
I had hoped for a bit more of an open crumb especially at 75% hydration from what I calculated. I will try again soon and post again if there is a major difference. I plan to save a bit of old dough to incorporate into my future loaves to improve the flavor.
I’ve become quite spoiled by this bread, which takes a lot longer to make and is much more complex. I’m hoping to reach a happy medium…
Recipe from King Arthur bread blog
5 minute bread
- 3 cups lukewarm water
- 6.5 to 7.5 cups of all purpose flour (32 ounces), King Arthur brand
- 1 tablespoon table salt
- 1.5 tablespoons instant yeast
Add water to a large bowl or plastic food-grade bucket
dissolve yeast in water
Add flour and mix to incorporate
Add salt and mix in with hands
Cover and let rest at room temp for 2 hours
Cover the dough with plastic wrap and place bowl/bucket in refrigerator for at least 8 hours and up to 7 days
When ready to bake, preheat dutch oven on top of baking stone/steel
In the meantime, tear off a piece of dough (1/2 to 1/3 of the dough) and form it into a round; place on floured surface or on top of parchment paper
Score bread by making 1/2 inch cuts with scissors or knife and transfer loaf into the bottom of dutch oven and immediately cover for 15 to 20 minutes
Uncover and let bake for an additional 15 to 20 minutes until the loaf is browned or the internal temperature is 210 degrees
Let the loaf cool on a rack or prop it up on its side