Dutch Oven Wheat Bread
-
Prep Time:
3h 20m
-
Cook Time:
40m
-
Total Time:
4h
Ingredients
- 200 g All-purpose flour
- 200 g Bread flour (or all-purpose flour)
- 80 g Whole wheat flour
- 11 g Kosher salt
- 6 g active dry yeast (1 packet)
- 325 g Purified water, room temperature
- 50 g Greek yogurt
Instructions
- In the bowl of a stand mixer, combine the flours, kosher salt, and yeast. With the dough hook in hand, stir gently to combine.
- Stir in the water and Greek yogurt until just combined.
- Using the stand mixer, knead the dough on low speed (setting 1 or 2 depending on the mixer) for 12 minutes.
- Remove the bowl from the mixer or transfer the dough to a different bowl. Cover and let prove in a warm place until doubled in size. 78°F should take around 2 hours.
- When proved thoroughly, lightly dust your workstation and scrape the dough out of the bowl onto the flour. Prepare a 12" square piece of parchment paper.
- Dust the top of the dough with flour (just enough so it isn't tacky) and use a bench scraper to flip the dough over so that the floured side is down. Throughout this process, be careful to not press on the dough or deflate it.
- Gently stretch the dough into a rectangle. Fold the top third down and the bottom third up to form a packet. Rotate the folded dough 90° and gently roll into a log shape, finishing with the seam down.
- With your fingers, gently pinch off the seams at the ends of the dough and pull/pinch out any seams.
- Carefully transfer the dough to the parchment paper and let rest uncovered for 30 minutes.
- 15 minutes into this second prove, preheat the oven to 475°F with a 4qt dutch oven inside.
- After the dough has rested, slash the top of the dough with a single shallow slit.
- Carefully slide the oven shelf out and remove the dutch oven lid with a hot pad (approved for at least 500°F). Quickly transfer the dough with the parchment paper to the dutch oven (I don't even touch the dough in this step, just grab the paper and drop it in).
- Cover and bake for 17 minutes. Remove the dutch oven from the oven and remove the lid.
- Reduce oven temperature to 425°F. Carefully remove the dough from the dutch oven and place directly on the oven rack and bake for another 23 minutes.
- When done, allow the bread to cool on a cooling rack for at least 45 minutes.
- Eat immediately, wrap in a lint-free cloth (good for 3 days), or freeze wrapped in foil or plastic wrap and placed in a large ziplock bag (good for a few months).