dutch-oven ARTISAN loafs (yeast)

A perfect example of how less is more, but its all about the technique.

Ingredients:

WARM water

Flour (not bleached)

Honey

Salt

*Yeast

How Much:

3 cups: WARM water

6.5 cups: Flour (not bleached)

2 tbs: Honey

3 tsp: Salt

1 tsp: *Yeast

How:

Step 1:

place in a bowl

3 cups: WARM water

2 tbs: Honey

*mix until dissolved, then add:

1 tsp: Yeast

*Let the Yeast “eat” wake up by “eating” the sugars from the honey. Should smell very yeasty and have a foam layer floating on top of the honey water.

You will then add the 6 cups of flour and the 3-4 tsp of salt.

*Stan Mixer is HIGHLY recommended!

*Mix with hands if you do not have one.

SHAGGY DOUGH IS JUST FINE, so don’t do too much!!

Let rise for 4-6 hours MAX!

Pre-Heat the Oven: 450F

*Flour inside the Dutch Oven completely.

*Take the dough and roll it up, don’t do too much.

Place dough into the floured Dutch oven.

Let it rise for 15-30 minutes.

Place into the oven for:

30-45 minutes with lid on

15 with lid off for Browning and color

(YOU WILL KNOW ITS DONE WHEN YOU TAKE IT OUT, KNOCK ON THE BOTTOM AND IT SOUNDS HOLLOW)

Fin.