
ROASTED GARLIC DUTCH OVEN BREAD
Servings
Makes 1 loaf
Total time
45
minutesThereโs not much better than a warm and crusty loaf of bread just as itโs pulled out of the oven. This recipe puts theย Staub Cast Iron Dutch Ovenย to good use. We useย Roasted Garlic Avocado Oilย for the inside of the loaf andย Roasted Garlic Sea Saltย for the outside of the loaf. Even for novice bread bakers, this recipe will make you feel successful. Bread and bragging rights! Whatโs better than that?
Ingredients
3 cups all-purpose flour
2 tsp active dry yeast
2 tsp Baker’s Salt
1.5 cups warm water
Instructions
- 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.
- Place dutch oven in stove on a rack positioned in the center of the stove. Preheat to 450ยฐF. Preheat the cast iron dutch oven in the oven while the oven is preheating.
- 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.
- 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.
- 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 425ยฐF.
- Bake for 30 mins then remove the lid. Bake with the lid off for 15-20 mins or until golden.