For this recipe, you need a large Dutch Oven... either an enameled indoor one, or an outdoor one. This bread can be made indoors, in the oven, or outdoors in the coals!
17 1/2 ounces bread flour (3 1/2 cups)
1/2 tsp instant yeast
2 tsp salt
12 oz warm water (1 1/2 cups)
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Knead 2 minutes until a shaggy dough is formed. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours. After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and fold over on itself a couple of times. Form it into a ball and place it on a large square of parchment paper. Cover with a clean towel and rise 2-3 hours until doubled in size.
TO BAKE IN THE OVEN: During the last 30 minutes of the rise, preheat the oven to 450, with a 4-5 quart Dutch oven inside. Once the dough is ready, carefully transfer it to the hot dutch oven. Cover and bake 30 minutes. Remove the lid and bake 10-15 minutes longer until an internal temperature of 210-212 is reached. Transfer the bread to a cooling rack and cool at least 15 minutes before serving.
TO BAKE ON OUTDOOR COALS: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20-24 coals on a Dutch oven table. Place a cooling rack at least 2 inches high, directly over the coals. Set a 5 quart Dutch oven on top of the rack and allow to heat during the last 30 minutes of the second rise. Carefully transfer the dough to the hot Dutch oven and cover with the lid. Place 20 coals on top. Bake for 45 minutes until the bread reaches an internal temperature of 210-212 degrees. Transfer the bread to a cooling rack and cool at least 15 minutes before serving.
17 1/2 ounces bread flour (3 1/2 cups)
1/2 tsp instant yeast
2 tsp salt
12 oz warm water (1 1/2 cups)
Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Knead 2 minutes until a shaggy dough is formed. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours. After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and fold over on itself a couple of times. Form it into a ball and place it on a large square of parchment paper. Cover with a clean towel and rise 2-3 hours until doubled in size.
TO BAKE IN THE OVEN: During the last 30 minutes of the rise, preheat the oven to 450, with a 4-5 quart Dutch oven inside. Once the dough is ready, carefully transfer it to the hot dutch oven. Cover and bake 30 minutes. Remove the lid and bake 10-15 minutes longer until an internal temperature of 210-212 is reached. Transfer the bread to a cooling rack and cool at least 15 minutes before serving.
TO BAKE ON OUTDOOR COALS: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20-24 coals on a Dutch oven table. Place a cooling rack at least 2 inches high, directly over the coals. Set a 5 quart Dutch oven on top of the rack and allow to heat during the last 30 minutes of the second rise. Carefully transfer the dough to the hot Dutch oven and cover with the lid. Place 20 coals on top. Bake for 45 minutes until the bread reaches an internal temperature of 210-212 degrees. Transfer the bread to a cooling rack and cool at least 15 minutes before serving.
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