Dutch Oven French Bread
Author: Allie
Recipe yields: 1 loaf Recipe adapted from Michael Ruhlman
Ingredients
  • 2 cups all-purpose flour
  • 2 cups whole-wheat flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon coarse sea salt
  • cooking spray
  • olive oil
  • 1½ cups warm-water
Directions
  1. Combine the flour, water, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it’s mixed enough. If not, continue mixing.
  2. Remove the bowl from the mixer and cover it with plastic wrap. Allow the dough to rise until it has doubled in size (approximately 4 hours).
  3. Turn the dough out onto a work surface and knead it several times to release the gas and redistribute the yeast. Shape it roughly into a ball, cover it with a towel, and let stand for 10 minutes to allow the gluten to relax.
  4. Shape the dough into a tight ball – the tighter the better – by rolling it on the work surface between your palms.
  5. Spray the bottom and sides of a large Dutch oven or other heavy ovenproof pot (5½ quarts or larger). Put the dough in the center of the pot and place the lid on. Allow the dough to rise again, 30 to 60 minutes (less if it’s very hot and humid, more if it’s cold).
  6. Preheat the oven to 450 F.
  7. Rub 1 tablespoon olive oil, or more if you like, gently over the surface of the dough. Score the bread with a sharp knife, making an X on top; this will allow the dough to expand freely. Sprinkle dough with salt. Cover the pot and place it in the oven.
  8. After 30 minutes, remove the lid, reduce the oven temperature to 375 F, and continue baking until the bread is nicely browned and cooked through.(10-15 minutes). It should have an internal temperature of 200 F or so when done.
  9. Allow the bread to rest on a rack for at least 30 minutes so the interior finishes cooking.
Recipe by Key Ingredients at http://keyingredients.me/2014/02/dutch-oven-french-bread