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 oven to 450 F and place dutch oven on top of baking stone/steel
- In the meantime, tear off a piece of dough (½ to ⅓ of the dough) and form it into a round; place on floured surface or on top of parchment paper
- Score bread by making ½ 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