** 4 ingredients only
** Use dutch oven to create oven spring effect
Ingredients:
- Water 300g
- Yeast 1 tsp (about 3g)
- Bread flour 400g
- Salt 1.5 tsp (about 6g)
Steps (Without Dutch Oven):
- Mix water with yeast
- Mix flour with salt
- Pour flour into water and use specular to mix well
- Put the dough in a container with lid. Leave the dough for 30mins (autolysis process)
- Do simple kneading (pull and fold) in the container
- Split the dough into smaller pieces if preferred
- Put the dough(s) upside down and leave the dough(s) for 30mins
- Coil folding and leave the dough for 30mins
- Repeat step 8
- Coil folding for one last time
- Take out the dough, rolling round, shaping, and leave the dough on a floured baking paper for 1 hour proofing
- Preheat oven at 220 ℃
- Score the dough, bake dough for 20mins
Steps (Dutch Oven Version):
- Follow step 1 to 10 above
- Take out the dough, rolling round, shaping, and move the dough onto a floured baking paper.
- Move the dough (with baking paper) into a pod with lid (similar size to Dutch oven) for 1 hour proofing.
- Preheat oven and Dutch oven at 220 ℃
- Score the dough, and move the dough into Dutch oven
- Spray water into Dutch oven. and bake the dough for 30mins with lid on
- Remove the lid and bake the dough for another 20 – 30mins (bake the bread to your preferred colour)
Special Notes:
- If the dough is thick, bake longer
- At the end, flip the bread and bake for another 3 – 5mins to colour the bottom
Main Reference: The Bread Code
Long Version:
Short Version: