This recipe makes two wonderful loaves that are in high demand when still hot. I usually do not manage to keep the loaves for longer than two days in my home as everyone wants a piece! I make the recipe in a Dutch oven, but you can alternatively use one of the casserole dishes with a lid that goes in the oven.
Rating
5/5
Ingredients
800 g bread flour (or all-purpose)
5 g dry yeast
20 g salt
600 g water
245 g dairy cream (1 teacup)
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
Put the flour, yeast, salt, and water in a large bowl and mix by hand until smooth (be careful not to overdo it).
Cover the dough with a towel and let it rest for about 10-12 hours.
Once the dough has risen enough, start by spreading some flour on the kitchen counter.
Try to peel the dough from the edges of the bowl with a spatula. If the dough sticks to the spatula, sprinkle it with some flour.
Turn the dough over on the counter and divide it into two equal pieces.
Take each of the pieces, spread them into a square shape, and fold the four ends one on top of the other (like an envelope).
Place the two pieces at the bottom of the preheated Dutch oven and, after closing the lid, put it in a preheated oven for 40-45 minutes at 220°C.
Video
Useful Tips
You can add some sesame or poppy seeds inside and on top of the dough.
