If you want your kitchen to smell truly amazing, I have the perfect recipe for you. I use my Le Creuset 5 quart heavy Dutch oven (click to see what I am talking about) to make this unreasonably delicious and super easy bread. It's perfect for quarantine because although it needs time to develop, it is not messy and made from only a few ingredients. This is one of the very favorite foods of my daughters, who also recommend that you tear into it instead of slicing!I use my food scale as it is more accurate, but have included the Imperial measurements if you don't have one.
This recipe is from Epicurious, (click to go there), but I have included the recipe below with my additional notes.
INGREDIENTS
400 grams (3 cups) bread flour
8 grams (1 1/4 teaspoons) table salt
1 gram (1/4 teaspoon) instant or other active dry yeast
300 grams (1 1/3 cups) cool water (55 to 65 degrees F)
Additional flour for dusting
DIRECTIONS
1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. This is going to be super sticky. Keep adding a little water until you get there. Cover the bowl with a kitchen towel and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles (Note: the bubbles are really small which confused me the first time,) and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. if you start it at night before you go to bed, you will get the full 18 hour rise and can eat for dinner the next day. This slow rise—fermentation—is the key to flavor.
2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky—do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2–5 1/2 quart heavy pot in the center of the rack.
*Note: keep an eye on it. I don't know if I have an especially hot oven, but my bread never takes this long, and the bread develops a lovely crust when you take off the lid so you don't want to cut out that part.
5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution—the pot will be very hot.) Cover the pot and bake for 30 minutes.
6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
