Overnight Dutch Oven Bread

Source
Washington Post here



I have modified the original recipe somewhat in terms of baking temperatures and times. Also I have modified so that the bread can be made either with the original ingredient amounts or 25% larger, which I find works well in a Le Creuset 3.5 quart cast iron with white enamel finish.

Storage Notes:

To keep the crust crunchy, I put cling wrap over the cut end and then wrap the loaf in a tea towel. If I wrap the whole loaf in cling wrap, the crust goes soft.

Ingredients

Ingredient

Measurement

100%

125%

flour

grams

375

470

yeast

tsp

0.75

1

kosher salt

tsp

1.75

2 1/8

flax

Tbsp

1

heavy 1

butter

Tbsp

1

heavy 1

water

grams

320

400

 

 

Directions

 


Don Samuels
This page last updated: 4/2/21