Rustic Bread
I Love bread! Who doesn’t? I decided to try my hand at rustic breads. The process is simple and only takes a few minutes to prepare. The results are amazing!
Equipment
Dutch Oven (at least 4 QT)
Serrated knife, scissors, or bread lame
Parchment Paper
Plastic Wrap
KitchenAid Mixer with attachments
Ingredients
3 1/2 cups bread flour (I used King Arthur Bread Flour)
2 teaspoons kosher salt
1/2 teaspoon yeast
1 1/2 cups warm water (about 30 seconds in the microwave)
Instructions
Use your paddle attachment or dough hook with your KitchenAid Mixer to combine the dry ingredients. Slowly add the water while the mixer is set on a low speed. Mix until everything is combined.
Transfer dough to a medium mixing bowl (I used a glass bowl), cover tightly with plastic wrap, and set on the counter at room temperature. Allow the dough to sit for 4 to 24 hours. I let the dough rise over night, but it can be backed after 4 hours.
Preheat your oven to 450 degrees. My oven runs hot so I set 10 - 15 degrees cooler.
Once the dough has risen, flour the counter and place the dough on to the floured surface. Sprinkle the of your dough with a little more flour. To form a ball, pull the edges around and to the bottom of the loaf, and tuck the edges under. This will only take a few seconds. Do not overwork the dough.
Place the parchment paper in your dutch oven and transfer the prepared dough onto the paper. Score the top of the dough with a knife, scissors, or bread lame. (Yes, I said scissors! It’s easy to make a few cuts and not go to deep).
Bake for 20 - 30 minutes with the lid on and 15 - 20 minutes with the lid off or until it’s golden brown.
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