If you have a black round handle on the top (or any handle that isn’t the same material as the pot itself) make sure it can handle the high oven temps! Shut the oven door quickly and let the steam do it’s thing!) Put a broiler pan or baking dish in the oven while it’s preheating, and right before baking- carefully pour a cup of hot water into it. (One other method that my MIL also used, involves a steam bath on the bottom shelf while the bread bakes on a pizza stone or baking sheet. Here is a great forum about alternative options. The cover is what really locks the steam in and creates the perfect texture. Any heat-safe covered pot will do, as long as any handles/knobs are safe to be heated up to 450F. *No dutch oven? I’ve done a little research on the subject, and it seems to can still get crusty bread without one. Right out of the oven- I mean come on… It’s that easy! There are many options for mix-ins and different flavorings with this recipe, and I promise to share any gems I discover along the way. Covering your dutch oven while baking creates a steamy affect, which makes the inside perfectly soft while creating a perfect, golden, crust. Turn the dough onto a floured surface and shape it into the ball.Īfter the oven (and dutch oven) have pre-heated- in the bread dough goes- to bake for 30 minutes covered and 15 minutes un-covered to crisp and brown the top. (8-18 hours.)Īfter that time has passed, the dough will look puffy and bubbly, and will be a bit sticky to the touch. No kneading is necessary, and the goal here is a messy, shaggy dough which is covered in plastic wrap, and left to sit on your counter overnight. The four ingredients (flour, yeast, salt and water) are combined in a large bowl and simply stirred together. Because really- how could this perfect golden, crusty bread be so simple? I’ve outlined the process below: I knew it was time to see how easy this bread actually was to make. I mean making bread from nothing but flour, yeast, salt and water must be an ancient concept right? Around the same time my MIL sent me her recipes, I found a great post on via Pintrest with a tutorial of almost the exact same recipe. Where this concept actually originated? Who knows. My Mother-in-law made a couple different batches when we visited recently, and ever since I’ve had it on the brain. It’s possible you’ve seen a version of this recipe before. Well- this recipe has truly changed my views on bread forever! It literally takes 5 minutes to prepare the dough, it sits out overnight, and bakes up in no-time. It’s something I’ve conquered, but for the everyday- I don’t often have the energy to deal with making dinner as well as homemade bread on the side. Even though I’ve made it a few times now, homemade bread has always been something I put in the “do-able but time-consuming” category.
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