UPDATE: This time, I tried the recipe as per instructions, NO KNEADING! It came out much better than the previous one. Also, it is much easier. New photos below.
I normally follow the recipes. This time, I have to confess, I didn’t. Knead the dough with my freestanding mixer! Next time will try without kneading, only by folding as per recipe. One major difference, other than no kneading, to my previous bread making is having a pre-heated pot. You need an oven safe pot with oven-safe handle. (For overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours).
3 cups (360g /12 3/4 ounces) all-purpose or bread flour (aerate flour before measuring)
1/4 teaspoon yeast, active dry or instant (1 g)
1 teaspoon salt (6 g)
1 1/2 cups hot water, not boiling (354 mL) – I use hot tap water
(about 2 Tablespoons extra flour for shaping)
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes.
- Meantime place Dutch oven with lid in a cold oven and preheat to 250°C. My oven takes 35 minutes to reach 250°.
- When oven reaches 250° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot (parchment paper goes in the pot too). Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 – 15 more minutes. Let it cool at least 15 minutes before slicing.
- Note: The standard for weighing flour is 1 cup = 120 grams. Please check and see what works for your measurement.
Source: Jenny Can Cook