There’s not much better than a warm and crusty loaf of bread just as it’s pulled out of the oven. This recipe puts the Staub Cast Iron Dutch Oven to good use. We use Roasted Garlic Avocado Oil for the inside of the loaf and Roasted Garlic Sea Salt for the outside of the loaf. Even for novice bread bakers, this recipe will make you feel successful. Bread and bragging rights! What’s better than that?
Cook Time: 45 min
Makes 1 loafRating
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Loading...| 3 cups all-purpose flour | |
| 2 tsp active dry yeast | |
| 2 tsp Baker's Salt | |
| Roasted Garlic Avocado Oil | |
| 1.5 cups warm water | |
| Roasted Garlic Sea Salt |
| 1. | Combine the flour, yeast and 2 tsp Baker's Salt in a large bowl. Add in 2 Tbl Roasted Garlic Avocado Oil and water and combine until a shaggy dough forms. Cover bowl with plastic wrap and allow to rise on the counter at room temp for 24 hours. |
| 2. | Place dutch oven in stove on a rack positioned in the center of the stove. Preheat to 450°F. Preheat the cast iron dutch oven in the oven while the oven is preheating. |
| 3. | Turn the dough out onto a floured surface. Form the dough into a ball, using flour as needed. The dough will not hold a ball - this is a loose and floppy dough that will flatten a bit when sitting. |
| 4. | Set the dough on a double layer of parchment, positioned criss cross to create "handles." Brush the dough with additional Roasted Garlic Avocado Oil, and sprinkle with Roasted Garlic Sea Salt. |
| 5. | Carefully remove the preheated dutch oven. Use the parchment handles to lift the dough into the preheated dutch oven. Set the dough in the Dutch oven with the parchment. You'll need the parchment at the end of the cooking process to lift the bread out of the Dutch oven. Score the top of the dough 2 or 3 times with a knife. Place the lid on the dutch oven and return to the oven. Reduce the oven temp to 425°F. |
| 6. | Bake for 30 mins then remove the lid. Bake with the lid off for 15-20 mins or until golden. |
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