Homemade Bread without Dutch Oven
Directions
- 1Add 4 cups of flour, 1 tablespoon of yeast, 1 teaspoon of salt, and 2 cups of water to a bowl.
- 2Mix the ingredients using a spoon mixer until no dry flour is visible and the dough is messy and sticky.
- 3Cover the dough and let it rest for one hour, or until its size doubles.
- 4After one hour, stretch and fold the dough a couple of times with your fingers.
- 5Grab a parchment paper and transfer the dough onto it, flipping it upside down.
- 6Place the dough with the parchment paper into a pot.
- 7Cover the pot very tightly with foil, doubling the cover to ensure it is sealed.
- 8Put the covered pot into a cold oven.
- 9Set the oven temperature to 450 degrees Fahrenheit (232 degrees Celsius).
- 10Bake for 30 minutes with the pot covered.
- 11After 30 minutes, remove the pot from the oven and carefully uncover it.
- 12Transfer the bread from the pot to a baking sheet.
- 13Return the bread to the oven at 450 degrees Fahrenheit for another 20 minutes to brown the crust.
- 14Remove the bread from the oven and enjoy immediately.
Ingredients
- 4 cups flour
- 1 tablespoon yeast
- 1 teaspoon salt
- 2 cups water
Equipment
spoon mixerparchment paperpotfoilovenbaking sheet
Tips
- Mix until you don't see any dry flour and the dough is messy and sticky.
- Cover the pot tightly with foil to trap steam, essentially converting it into a Dutch oven.
- Put the pot into a cold oven before preheating.
- Do not wait for 6 hours to eat the bread.
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