Whole Wheat Dutch Oven Bread (Print Version)
# Ingredients:
01 -
460 grams whole wheat flour (about 3-¾ cups)
02 -
2 cups warm water (100-115°F)
03 -
1 teaspoon active dry yeast
04 -
2 teaspoons kosher salt
# Instructions:
01 -
In a large mixing bowl, combine the flour, yeast, and salt. Slowly incorporate the warm water using a wooden spoon or spatula until fully combined.
02 -
Cover the mixing bowl with plastic wrap or a clean kitchen towel. Allow to ferment at room temperature overnight, or for at least 8 hours.
03 -
Turn the dough onto a lightly floured surface. With floured hands, gently shape into a round loaf. Let the dough rest while preheating the oven.
04 -
Place a Dutch oven with its lid inside the oven and preheat to 230°C (450°F).
05 -
Carefully remove the heated Dutch oven from the oven. Gently transfer the shaped dough into the hot pot. Cover with the lid and return to oven.
06 -
Bake covered for 30 minutes. Remove the lid and continue baking for an additional 20 minutes until the crust is deeply golden.
07 -
Remove bread from the Dutch oven and place on a wire rack. Allow to cool for 30-45 minutes before slicing to ensure proper texture.
# Notes:
01 -
This no-knead method relies on time rather than kneading to develop the gluten structure, resulting in a bread with rustic texture and crisp crust.