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Dutch oven bread Recipe


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     Dutch oven bread

Category   Desserts - Breads
Sub Category   None

3c all-purpose flour
1/4t active dry yeast
1 3/4t salt
1 5/8c water
Cornmeal, as needed

In a large bowl, combine the dry ingredients, then add water. The dough will be shaggy & very sticky. Cover the dough with plastic wrap. Let the dough rise at room temperature (~70degrees) until the surface is dotted with bubbles (12-18 hours).
Place the dough on a lightly floured surface. Sprinkle the dough with a little flour and fold over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently & quickly shape the dough into a ball. Generously coat a towel with cornmeal and let the dough rest wrapped up in the towel for about 2 hours. It will nearly double in size.
Place a cast iron pot into the oven and preheat to 400 degrees. Bake the bread in the warmed pot covered for 30 minutes, then uncovered for 15-30 minutes to brown. Allow bread/pot to cool together for about 10 minutes, then roll loaf out if pan to continue cooling.
Serving Suggestions
You can add herbs or zest to the recipe to mix it up, but I think it's good plain.

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