I have been playing around with the " Dutch oven crusty" bread recipe to see what other combinations work well.
3 cups unbleached all-purpose flour
1-1/2 cups warm water
1. In a large bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms.
(mixture will be loose and sticky: this is what you want) Cover bowl with plastic wrap and set aside for 12-18 hours (up to 24) overnight works well.
2. Preheat oven to 450 Place a cast iron Dutch oven with a lid in oven and heat for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (dough will be sticky) and lightly shape into a round loaf.
3. Remove hot Dutch oven, from oven and carefully place dough inside. Cover and return to oven for 30 minutes. Then remove lid and bake for another 10-15 minutes.
Carefully remove bread from oven, and from Dutch oven and place on a cooling rack.
My adapted recipe:
1-1/2 cups unbleached all-purpose flour
1-1/2 cups white whole wheat flour
3 tsp yeast
1 tsp sugar
1 tsp salt
1-1/2 warm water, plus a little more to make the dough more 'sticky' Careful not to add too much water.
Bake as above.
I used more yeast as I thought the original bread recipe baked up a little on the heavy side
Welcome back to the land of blogging. You have been missed but I understand why. I hope mike is progressing well? Regards from an overcast ANZAC day. I was up at 6:00am watching the dawn service from Auckland on TV.
That does sound quite yummy! I have missed you, but I do know that real life comes before blogging. Hope all are well.
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