Make a double batch of this yeast dough to bake in a 4.7 quart oval Lagostina dutch oven. This makes a large loaf that can be hard to mix by hand or in a non-commercial stand mixer. It's easier to mix up two batches of dough and then combine them to rise as one loaf.
You can mix the dough by hand with a wooden spoon or use the kneading hook in the large stainless steel bowl of your stand mixer. Instructions for both hand-mixed and stand mixer are given, and for both traditional dry and instant dry yeast.
After mixing the dough, if you don't want to bake the loaf right away, cover with a damp cloth and refrigerate the dough about 2 hours. Then remove the cloth and cover tightly with plastic wrap so the dough doesn't dry out in the fridge. Refrigerate the dough up to 7 days. Take the covered dough out of the fridge to come to room temperature about 2 hours before you plan to bake it.
The following quantities are for 1 batch, or a small loaf baked in a 2-1/2 quart size Dutch oven. You will need to mix up TWO batches of this dough for a large crusty loaf baked in a 5-quart Dutch oven.
- 1-1/2 cups water
- 2-1/4 tsp dry yeast
- 1/2 Tbsp table salt
- 3-1/4 cups all purpose flour OR 1 cup whole wheat flour AND 2-1/4 cups all-purpose flour
- parchment paper for baking
Hand-Mixed Method using Traditional Dry Yeast
Heat water to 100-110 degrees F. (Usually about 40 seconds on high power in the microwave with water in a 2-cup size Pyrex measuring cup.)
Add yeast to water, wait 5 minutes or so until yeast foams.
In the meantime, scoop 3-1/4 cups flour into a bowl and whisk in 1/2 Tbsp salt.
Add foamy yeast mixture, stir thoroughly with wooden spoon.
Dough will be sticky.
Cover the dough with a damp cloth OR cover with plastic wrap, lightly sprayed with vegetable oil on the side that touches the dough. (If you use a damp cloth, dough may stick to it.)
In another bowl, make a second batch of the dough.
Add the second dough "ball" to the first, cover (with the damp cloth or oiled plastic wrap).
Let rise in a warm (76 degrees F) place for about 2-1/2 to 3 hours until doubled.
To bake right away, see Baking Instructions below.
To bake later, remove cloth and refrigerate dough, covered with plastic wrap, up to 7 days. Remove covered dough from fridge about 1-1/2 hours before baking.
Hand-Mixed Method using Instant Quick-Rise Dry Yeast
Heat 1-1/2 cups water to 120-130 degrees F. (About 50 seconds in the microwave in a 2-cup size Pyrex measuring cup)
Dissolve 1/2 Tbsp salt in water, stir.
With whisk, mix 2-1/4 tsp instant yeast in 3-1/4 cups flour.
Add warm salted water to flour mixture and stir with wooden spoon until well combined.
Dough will be sticky.
Cover bowl with a damp cloth or plastic wrap lightly sprayed with vegetable oil on the side that faces the dough.
In another bowl, make a second batch of the dough.
Add the second dough "ball" to the first, cover with a damp cloth or lightly oiled plastic wrap.
Let rise in a warm (76 degrees F) place for about 2-1/2 to 3 hours until doubled.
Stand Mixer Method using Instant Quick-Rise Dry Yeast
Warm the stainless steel mixer bowl by washing it in hot water and then drying it thoroughly.
Attach the dough hook to your mixer.
Scoop 3-1/4 cups flour into the bowl
Mix in 2-1/4 tsp. instant dry yeast and 1/2 Tbsp salt.
Heat 1-1/2 cups water to 120 degrees F (about 50 seconds in the microwave).
Pour very warm water into the bowl while mixer is mixing.
Mix until dough forms a ball, and pulls away from the sides of the bowl. (1-5 minutes)
Turn off mixer and use lightly floured hands to remove the sticky dough from the dough hook and place in another large bowl.
Cover dough with a damp cloth or lightly oiled plastic wrap.
Make a second batch of the dough in the mixer. Add this dough to the first and cover with the damp cloth (or lightly oiled plastic wrap).
Let rise in a warm (76 degrees F) place for about 2-1/2 to 3 hours until doubled.
Stand Mixer Method using Traditional Dry Yeast
Warm the stainless steel mixer bowl by washing it in hot water and then drying it thoroughly.
Attach the dough hook to your mixer.
Scoop 3-1/4 cups flour and 1/2 Tbsp salt into the bowl, mix thoroughly.
Heat 1-1/2 cups water to 110 degrees F.(About 40 seconds in the microwave in a Pyrex measuring cup)
Sprinkle in 2-1/4 tsp traditional dry yeast.
Wait 5 minutes or so until yeast foams.
Add yeast mixture to the flour mixture in the mixer bowl and mix with the dough hook.
Dough will pull away from sides of the bowl and form a ball around the kneading hook. (1-5 minutes)
Turn off mixer and use lightly floured hands to remove the sticky dough from the dough hook and place in another large bowl.
Cover dough with a damp cloth or lightly oiled plastic wrap (on the side that faces the dough).
Make a second batch of the dough in the mixer. Add this dough to the first and cover with the damp cloth or plastic wrap.
Let rise in a warm (76 degrees F) place for about 2-1/2 to 3 hours until doubled,
Baking Instructions for All Methods of Preparation
Cut a piece of parchment paper large enough to fit into the bottom and extend up the sides of your Dutch Oven baking dish.
Put the dutch oven, with lid on, in a cold oven.
Turn the oven on to 450 degrees F to preheat.
Once oven reaches 450 degrees, set oven timer for 20 minutes so that the Dutch Oven becomes hot.
Meanwhile, lightly flour the parchment paper.
Remove the cloth or plastic wrap from the risen dough and use a spatula to turn the dough out onto the middle of the parchment paper.
Use the spatula or lightly floured hands to shape the dough into a loaf shape.
Cover with another piece of parchment paper and let the dough rest until the Dutch Oven has heated 20 minutes.
With oven mitts on, carefully remove the very hot Dutch Oven from your oven and place on a heat-proof cutting board or metal baking sheet.
With oven mitts, Remove the lid and place on a heat-proof surface.
Holding the parchment paper by the edges, pick up the dough still on the parchment and place it in the hot Dutch oven.
With oven mitts, replace the lid over the dough and return the Dutch oven to the 450 degree oven.
Bake 35 minutes at 450 degrees.
With oven mitts on, take off the lid and place on a heat-proof surface. Bake the uncovered bread another 5-10 minutes or until bread is golden and temperature of bread at the center of the loaf reads 200 degrees F on a digital thermometer.
Remove Dutch Oven from oven and place on heat-proof surface.
After 10 minutes, remove loaf from pan carefully as pan will still be hot.
Remove parchment paper and let loaf cool on a rack for about 10 more minutes before slicing.
Dutch Oven Bread #2
Whisk together:
- 1-1/2 cups water at 100-110 degrees F
- 2-1/4 tsp instant dry yeast
- 1/2 Tsp table salt
Add all at once:
- 3-1/4 cups all-purpose flour OR 2-1/4 cups all-purpose flour + 1 cup whole wheat flour
Stir. Cover with a towel and let sit at 76 degrees F for 2-3 hours.
Refrigerate up to 7 days: will keep in fridge covered with a kitchen towel 2 days, but remove towel and cover with plastic wrap if keeping dough in fridge longer than 2 days.
Put your cold Dutch oven onto the centre oven rack.
Preheat the oven to 450 degrees F and then keep the empty Dutch oven heating in the oven another 20 minutes.
Dump dough out of bowl onto floured parchment paper.
Shape with a spatula into a loaf shape.
Carefully pick up the parchment by the corners.
Put the unbaked loaf, still on the parchment paper, into the hot Dutch oven.
Make 1/4 inch deep cuts into the top of the loaf with a dough cutter.
Put the lid on and put the loaf in the hot oven.
Bake at 450 degrees F for 35 minutes.
Remove the lid and bake 5-10 minutes more until done.
Carefully remove the loaf from the oven and the pot by the parchment.
Cool ten minutes on a cooling rack before slicing on a bread board.
