Just another no-rush recipe, though this can be done in as little as 3 hours.
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3 cups flour (bread flour preferred, but just unbleached white will do in a pinch)
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2 tsp active dry yeast
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2 tsp salt
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1 tbsp brown sugar
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1 1/2 cups warm water
mix all dry ingredients together & then add water bit by bit until the dough comes together. toss it in an oiled bowl and cover (I use plastic wrap) for 2 hours.
bake immediately, at 400 F for 35 minutes and then rest for 15 minutes
OR
put it in the fridge for up to 48 hours - this will age the dough and the slow fermentation develops all sorts of nice flavors. let it rest on the counter for 2 hours prior to baking.
occasionally I’ll use my cast iron dutch oven to bake - pre-heat the dutch oven for 30 minutes at 450 F, put the dough on parchment paper and then put that in the dutch oven, cover with lid & bake for 30 minutes. remove lid & keep baking for 10 minutes.
allow to rest for 15 - 20 minutes before chopping it up.
Love this. I’m thinking about getting a Dutch oven. What would you say is the best size is best for a 1-2 lb loaf/blob of bread? It looks like your recipe is close to the one I make, and it makes about a 2 lb loaf.
I wouldn’t go any smaller than a 5 quart - I’ve had a 6 quart one for a few decades, not really sure where I got it though. there’s some nice 8+ quart ones available, though they may be a bit too heavy
