DUTCH OVEN BREAD
3 cups bread flour
[hole wheat flour - white flour ratio is up to you]
¼ teaspoon dry yeast
1 teaspoon salt
[more if you like it salty]
1 ½ cups water [lukewarm]
seeds
_ mix dry ingredients
_ add water and knead a smooth dough
_ cover [with a towel or cling foil] and keep in a warm spot for 12 to 20 hours
_ stretch and fold inward again [on a lightly floured surface]
_ stretch into the other direction and fold inward again
[wet the surface a little if the dough doesn’t stick]
_ stretch two more times
_ turn over, dust with a little flour and loosely wrap
[in a baking sheet or a towel]
_ keep in a warm spot for 2 hours
_ put the dutch oven into the oven and heat to 450°F
_ once hot, put a little flour into the dutch oven and flip the dough over into it [remove excess flour]
_ sprinkle with seeds
[top of the bread might need to be a little wet to stick]
_ cover and bake for 30 minutes
_ take off the lid and bake for another 15 minutes
_ take out the bread to cool down
[should make lovely crackling sounds while cooling]
bread can be easily modified by adding ingredients like dried tomatoes, olives, roasted garlic or herbs like rosemary
BROT IM BRÄTER GEBACKEN
410 g Brotmehl
[Verhältnis Vollkornmehl - weißes Mel liegt bei dir]
¼ Teelöffel Trockenhefe
1 Teelöffel Salz
[gerne mehr, wer es salzig mag]
375 ml Wasser [lauwarm]
Samen