** 4 ingredients only

** Use dutch oven to create oven spring effect

Ingredients:

  1. Water 300g
  2. Yeast 1 tsp (about 3g)
  3. Bread flour 400g
  4. Salt 1.5 tsp (about 6g)

Steps (Without Dutch Oven):

  1. Mix water with yeast
  2. Mix flour with salt
  3. Pour flour into water and use specular to mix well
  4. Put the dough in a container with lid. Leave the dough for 30mins (autolysis process)
  5. Do simple kneading (pull and fold) in the container
  6. Split the dough into smaller pieces if preferred
  7. Put the dough(s) upside down and leave the dough(s) for 30mins
  8. Coil folding and leave the dough for 30mins
  9. Repeat step 8
  10. Coil folding for one last time
  11. Take out the dough, rolling round, shaping, and leave the dough on a floured baking paper for 1 hour proofing
  12. Preheat oven at 220 ℃
  13. Score the dough, bake dough for 20mins

Steps (Dutch Oven Version):

  1. Follow step 1 to 10 above
  2. Take out the dough, rolling round, shaping, and move the dough onto a floured baking paper.
  3. Move the dough (with baking paper) into a pod with lid (similar size to Dutch oven) for 1 hour proofing.
  4. Preheat oven and Dutch oven at 220 ℃
  5. Score the dough, and move the dough into Dutch oven
  6. Spray water into Dutch oven. and bake the dough for 30mins with lid on
  7. Remove the lid and bake the dough for another 20 – 30mins (bake the bread to your preferred colour)

Special Notes:

  1. If the dough is thick, bake longer
  2. 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:

Additional Reference: King Arthur Baking Company

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