(This recipe makes 2 very large loaves or 4 small. I usually make 4 small loaves so I can give some away. My grown kids usually claim it. Same work… more happy.)
What you’ll need:
- Dutch ovens (heavy cast iron pots with lids. Mine are enameled. 12 c flour recipe will need 2 large enameled pots or 4 small. I use 4 small regularly.
- Parchment paper (mine are ready made for cookie sheets, but you can buy this by the roll in the baking aisle. I cut my cookie sheet size aprchment paper in half for each small loaf.)
- Cooling racks (the kind used for cookies or cakes)
- Ingredients in recipe.
- A large mixing bowl, an oven, and a stirring implement that is sturdy (I use a Danish whisk)
- Plastic wrap, lid or dish towel to cover and rise
- Ingredients in red are for one large loaf or two small.
RECIPE:
- 12 c flour (6 c.) I use non GMO Montana Wheat or King Arthur but any good flour will work.
- 2 T salt (1T)
- 3 T sugar (4t.) (optional- makes yeast happy)
- 3 T instant yeast (1 1/2 T) (I use SAF yeast which I store in the freezer)
- 6 c warm water (3 c)
- Corn meal (just a sprinkle to keep dough from sticking on parchment.)
HOW TO:
- Use a large mixing bowl (I use a 26 c Tupperware bowl with lid)
- Stir dry ingredients together. Add warm water. Stir by hand until it’s well mixed.
- Let rise in covered bowl 2 -3 hours in a warm place. In winter I set it near my heating vent with the Tupperware cover loosely set on it. In the summer, when my house is air conditioned, I let it rise in my warm garage. You can also use plastic wrap to cover it. You just don’t want it to dry out. Alternatively, you can leave it in the fridge overnight to cook the next day. This is a forgiving kind of dough, but don't let it dry out.
- When doubled in size, turn it onto a floured surface. I flour my clean countertop and use that. Sprinkle dough lightly with flour. Stretch and turn the dough, folding it up and into itself three or four times, rotating a quarter turn each time.
- If using the 12 c flour recipe, cut the dough into three portions: two large and one small (use your own instinct on this, just eye it). Make round or oval shapes, depending on your pot shape. It will expand, so make it a nice round ball not a flat disc.
- Sprinkle a small amount of corn meal on your parchment pieces, one parchment piece per loaf. The parchment should be large enough to grab the corners and lift the dough into each pot.
- Place each loaf on parchment and cover with flour sack dishcloths to let rise.
- Put Dutch ovens with lids in oven set to 425. The dough will rise while the ovens heat. This should take 45 min to an hour.
- Slice the tops in a couple places with a sharp knife. I use serrated. (Draw the knife quickly across the loaf… like you mean it! Slow and timid cutting will sink your loaf.) You can also use a sharp razor blade for this.
- When pans are at 425 and bread is nearly doubled, take pans out, remove hot lid, lift loaves by corners of parchment and lower into hot pot. Keep corners of parchment outside the lid, not on top of dough. Replace lid and return to hot ovens. The theory is that the wet dough will create steam in the pot, which creates the nice crispy crust.
- Bake covered bread 1/2 hour at 425.
- Remove hot lids and continue baking 10 minutes to get a nice brown crust.
- Remove pans from oven. Be careful, they’ll burn skin.
- Lift bread out of pans, or turn pot and help it fall out.
- Remove parchment and cool bread on rack.
- Let it cool considerably before cutting, if you can wait. Use a good serrated knife. Saw it so you keep that nice crunchy crust.
- Do not cover or bag your bread until it is completely cooled or you’ll lose your crunchy crust.
- Slather with good butter.
