At 9.6 M views does this dutch oven bread from Tasty live up to the hype or is it just another case of viral video?
Ingredients
for 8 servings
2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
2 1/4 t active dry yeast
4 cups all-purpose flour, plus more for dusting
1 ½ teaspoons kosher salt
1 teaspoon olive oil
Directions
Step one:
Stir the yeast into the water and allow the yeast to bloom until foamy.
Step two:
In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
Step three:
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl.
Step four:
Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
Step five: Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
Step six:
Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
Step seven:
Once finished, cover and let the dough rise again for another 1 ½-2 hours.
Step eight:
Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
Step nine:
Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
Step ten:
Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil.
Step eleven:
Cover and let rise for 1 hour.
Step twelve:
Meanwhile, place a 6-quart Dutch oven inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour. Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)
Step thirteen:
Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
Step fourteen:
Cover with the lid and return the pot to the oven.
Step fifteen:
Bake for 45 minutes, removing the lid for the last 15 minutes. Remove bread from pot, cover, and let cool for 10 minutes before slicing.
Enjoy!
Recipe originally from:
https://tasty.co/recipe/homemade-dutch-oven-bread
About the recipe:
At fifteen steps, this recipe seems overwhelming at first. But once you bite the bullet and start breaking it down, it is quite simple. The most important thing about making this recipe is learning how to use yeast.
Yeast rule #1
Hot water kills yeast if you place your finger in the water, and you wouldn't want to take a bath in it; chances are your yeast doesn't either. I always use an instant-read thermometer to avoid overheating the yeast. The ideal temperature is 90˚-110˚F.
Yeast rule #2
Your yeast must be fresh. I hate to be the bearer of bad news, but if your yeast does not bloom before you add it to the rest of your ingredients, your bread will never rise. Instead of trucking forward with good hopes, it is better to stop and get some fresh yeast.
Some critiques about the recipe were that it was too salty. I do not find this to be the case, but if you are salt sensitive or watching your sodium intake feel free to change the amount of salt that you add. It will not affect the rise of the bread.
Pros:
This recipe requires few ingredients, all of them being most likely on hand.
The result is a beautiful and delicious loaf of bread that looks and tastes like it took a lot more effort than it did.
Cons:
The process, including proofing and baking times, takes about 5-6 hours, which is a considerable time commitment.
Does it work?
Absolutely! The bread turned out beautifully, and I would not hesitate to make it again.