Bread · dutch-oven · loaf
Simple bread
Source: Matgeek: Världens enklaste bröd.
- Hydration
- 76.2 %
- Salt
- 2.1 %
- Total flour
- 5040 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 75g | Fresh yeast | 1.5 % |
| 3840g | Waterlukewarm | 76.2 % |
| 108g | Salt | 2.1 % |
| 5040g | Bread floure.g. Ramlösa Kvarn Manitoba Cream | 100 % |
| Olive oilfor coating |
Method
- Mix the yeast, the lukewarm water, and the salt.
- Mix in the flour to a smooth dough.
- Rest 1: cover with cling film and let it rise for 20 minutes.
- Stretch the dough with a wet hand.
- Rest 2: cover with cling film and let it rise for 20 minutes.
- Stretch the dough with a wet hand.
- Rest 3: cover with cling film and let it rise for 20 minutes.
- Stretch and fold the dough into a ball.
- Coat it with a thin layer of olive oil.
- Rest 4: cover with cling film and let it rise until doubled in size, about 20 to 30 minutes.
- Put a cast-iron pot in the cold oven and heat the oven to 225 °C.
- Put the dough in the hot pot. Flour the bottom, or put baking paper under the dough. Sprinkle a few drops of water on the dough.
- Bake with the lid on for 30 minutes.
- Bake without the lid for 20 minutes more, or until the internal temperature is 98 °C.
- Let the bread rest on a wire rack for at least 1 hour.