Dutch Oven Bread
Makes 1 loaf
  • 4⅓ cups (550 grams) bread flour
  • 1 tablespoon (9 grams) kosher salt
  • 2¼ teaspoons (7 grams) instant yeast
  • 1⅔ cups (400 grams) water (59°F/15°C)
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, salt, and yeast by hand. With mixer on low, add water in a slow, steady stream just until a shaggy dough forms. Switch to the dough hook attachment, and beat at low speed until dough comes together and begins to pull away from sides and bottom of bowl, 6 to 8 minutes. (The dough will be elastic and should not tear when pulled.)
  2. Lightly oil a large bowl. Place dough in bowl turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes; turn the dough in the bowl. (To complete the turn, grab underside of dough, stretch it up, and fold it to center of dough. Do this 4 times around the bowl.) Let rise until doubled in size, another 30 to 40 minutes.
  3. Turn out dough onto a lightly floured surface. Press dough flat into a 9-inch circle. Fold right third of dough over to center; fold left third over first fold. Cover with a kitchen towel, and let rest for 15 to 20 minutes.
  4. For final shape, press dough flat again. Grab bottom edge, and gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal. Turn dough 90 degrees, and pull until a tight, smooth boule forms. (Repeat as needed.) Place seam side up in a banneton (proofing basket) or a small bowl lined with a kitchen towel heavily dusted with bread flour. Loosely cover dough with towel, and let rise 30 to 40 minutes.
  5. Place a 5.5-quart Le Creuset Dutch Oven and lid in cold oven. Preheat oven to 500°F (260°C).
  6. Turn boule out of banneton or bowl onto a sheet of parchment paper dusted with flour. Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place boule, still on parchment paper, in Dutch oven. Cover with lid, and place back in oven.
  7. Immediately reduce oven temperature to 425°F (220°C). Bake for 20 minutes. Remove lid, and bake until deep golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 15 to 18 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/le-creuset-giveaway/