Dutch Oven Artisanal Bread Recipe

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Dutch Oven Artisanal Bread
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Ingredients
7
Count
Nutrition
341
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Step 1: Whisk flour, yeast and salt in large bowl.
  2. Add water, beer, and vinegar.
  3. Using rubber spatula, fold mixture, scraping up dry flour from bottom
  4. Of bowl until shaggy ball forms.
  5. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
  6. Step 2. Lay 12-by-18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
  7. Transfer dough to lightly floured work surface and knead 10 to 15 times.
  8. Shape dough into ball by pulling edges into middle.
  9. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
  10. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not
  11. Readily spring back when poked with finger, about 2 hours.
  12. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack and heat oven to500°F.
  13. Lightly flour top of dough and, using razor blade or sharp knife, make a 6-inch long, 1/2 inch deep slit along top of dough.
  14. Carefully remove pot from oven and remove lid.
  15. Pick up dough from skillet by lifting parchment overhang and lower into pot (let any excess parchment paper hang over pot edge.)
  16. Cover pot and place in oven.
  17. Reduce oven temperature to 425° and bake covered for 30 minutes.
  18. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210°, 20 to 30 minutes longer.
  19. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
  20. Same bread with olives, rosemary and parmesan: add 4 oz. finely grated Parmesan (about 2 cups) and 1 tablespoon minced fresh rosemary leaves to flour mixture in step 1.
  21. Add 1/2 cup pitted, chopped green olives with water in step 1.
  22. The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 340.55 Kcal (1426 kJ)
Calories from fat 7.79 Kcal
% Daily Value*
Total Fat 0.87g 1%
Sodium 3539.91mg 147%
Potassium 123.52mg 3%
Total Carbs 66.64g 22%
Sugars 0.03g 0%
Dietary Fiber 2.66g 11%
Protein 8.87g 18%
Iron 4.3mg 24%
Calcium 34.6mg 3%
Amount Per 100 g
Calories 98.74 Kcal (413 kJ)
Calories from fat 2.26 Kcal
% Daily Value*
Total Fat 0.25g 1%
Sodium 1026.36mg 147%
Potassium 35.81mg 3%
Total Carbs 19.32g 22%
Sugars 0.01g 0%
Dietary Fiber 0.77g 11%
Protein 2.57g 18%
Iron 1.3mg 24%
Calcium 10mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 8
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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