Dutch Oven Bread

Yield: 1 loaf

Ingredients

• 400g water, warm
• 9g salt
• 1/4 tsp yeast
• 1 tbsp wheat gluten
• 495g flour

Directions

1. In a large mixing bowl, combine the water, salt, and yeast.  Stir together.
2. Add the wheat gluten and flour, and mix together until no dry patches remain.
• I found it easiest to do this with my hand.  It's a bit slimy, but squeezing it through your fist will quickly get everything mixed.
3. Cover and let rest for 30-40 minutes.
4. With a very wet hand, grab the side of the dough and fold over the top.  Rotate the bowl and repeat 4 - 5 times.  This helps to build the wheat gluten.
• The wet hand will prevent the dough from sticking to your hand.  Don't worry about the extra water that's being added.
5. Repeat steps 3 & 4 three more times.  After the last iteration, form the dough into a taut ball.
6. Cover and let rest overnight.
7. The next morning, your dough should have risen and look smooth.
8. Heat the 2 quart Dutch oven at 450°F for 35-40 minutes to ensure that it's evenly heated.
9. Place the silicone liner in the Dutch oven.  Using a spatula, "pour" the dough into the silicone.  It'll be a large mass, and you'll see some crinkles along the top edge.  Don't worry about that.
10. Cover with the top half of the Dutch oven.
11. Bake at 450°F for 45 minutes.  During the last 5 minutes, remove the lid to let it bake uncovered.
12. Remove from the oven, pop out of the silicone liner, and let cool on a wire rack.

Adapted from the recipe included with the LoafNest 2qt Dutch oven.

Variation: Garlic & Cheddar

This variation makes excellent grilled cheese sandwiches

• 400g water, warm
• 9g salt
• 1/4 tsp yeast
• 1 tbsp gluten
• 490g flour
• 4 cloves minced garlic
• 1 tbsp olive oil
• 60g finely shredded cheddar