Recipe Information

• Servings: 8
• Total Time: 3 hours (including rising time)
• Difficulty: Easy

Ingredients

• 500 grams of high-quality wheat flour
• 300 ml of room temperature spring water
• 12 grams of fresh yeast
• 10 grams of salt (adjust according to preference; less can be used as some prefer it unsalted)

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, add the flour and salt. Mix on speed 2 for 1 minute.
2. Dissolve the fresh yeast in the room temperature water.
3. Pour the yeast water into the mixer and mix on speed 2 for 4 minutes.
4. After 4 minutes, increase the speed to 4 and knead for an additional 6 minutes.
5. The dough will begin to warm up. If you have a thermometer, aim for a temperature of 27°C (80°F); if not, the dough should feel slightly warm to the touch.
6. Form the dough into a ball and place it back in the mixing bowl. Cover it with a damp cloth.
7. Let it rise for 2 hours in a warm, draft-free area until doubled in size.
8. After 2 hours, lightly flour your work surface and deflate the dough by pressing gently and folding it over itself three times.
9. Form a ball and let it rest for 30 minutes on a floured wooden board.
10. During this time, place a 24 cm (approximately 9-10 inches) Dutch oven in the oven and preheat to 200°C (392°F).
11. Carefully remove the hot Dutch oven from the oven. Gently deflate the dough a bit and reshape into a ball. Place it into the hot pot (caution: it’s hot).
12. Score the top of the bread using a baker’s blade or a very sharp knife.
13. Dust the bread lightly with flour.
14. Cover and bake in the preheated oven for 35 minutes.
15. Remove the lid and increase the oven temperature to 240°C (464°F). Bake for an additional 15 minutes until golden brown.
16. Remove the Dutch oven from the oven and take the bread out, allowing it to cool on a wire rack.

Notes

Ensure that the yeast is not in direct contact with salt when mixing, as it can affect the rising process.

For better results, dissolve the fresh yeast in warm water (not hot) before incorporating it with the flour.

If available, you can use a warming drawer for accelerated fermentation, set to the appropriate temperature and time.

Tips for Perfect Bread

• Use high-quality ingredients for the best flavor.
• If you don’t have a stand mixer, this recipe can still be done by hand, although it may require more effort.
• Make sure to monitor the temperature of your dough during kneading and rising.

Nutritional Information

Approximately 220 calories per serving (varying depending on specific brands and measurements).

Frequently Asked Questions (FAQ)

1. Can I use whole wheat flour instead of white flour?

Yes, you can substitute some or all of the white flour with whole wheat flour, but keep in mind that it will alter the texture and flavor.

2. How do I store the bread after baking?

To keep your bread fresh, store it in a paper bag at room temperature or slice and freeze it for longer storage.

3. Can I add ingredients like herbs or cheese?

Absolutely! Feel free to customize your bread by adding herbs, cheese, or even olives to the dough before baking.

4. What should I do if my dough does not rise?

If your dough fails to rise, ensure your yeast is fresh and check the room temperature. Warmer temperatures facilitate better rising conditions.

5. How can I tell when my bread is done baking?

Your bread is likely done when it has a golden brown crust and sounds hollow when tapped on the bottom.