Homemade Bread without Dutch Oven

100 mins
Serves 1
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Directions

  1. 1Add 4 cups of flour, 1 tablespoon of yeast, 1 teaspoon of salt, and 2 cups of water to a bowl.
  2. 2Add 4 cups of flour, 1 tablespoon of yeast, 1 teaspoon of salt, and 2 cups of water to a bowl.
  3. 3Add 4 cups of flour, 1 tablespoon of yeast, 1 teaspoon of salt, and 2 cups of water to a bowl.
  4. 4Mix the ingredients using a spoon mixer until no dry flour is visible and the dough is messy and sticky.
  5. 5Mix the ingredients using a spoon mixer until no dry flour is visible and the dough is messy and sticky.
  6. 6Mix the ingredients using a spoon mixer until no dry flour is visible and the dough is messy and sticky.
  7. 7Cover the dough and let it rest for one hour, or until its size doubles.
  8. 8Cover the dough and let it rest for one hour, or until its size doubles.
  9. 9Cover the dough and let it rest for one hour, or until its size doubles.
  10. 10After one hour, stretch and fold the dough a couple of times with your fingers.
  11. 11After one hour, stretch and fold the dough a couple of times with your fingers.
  12. 12After one hour, stretch and fold the dough a couple of times with your fingers.
  13. 13Grab a parchment paper and transfer the dough onto it, flipping it upside down.
  14. 14Grab a parchment paper and transfer the dough onto it, flipping it upside down.
  15. 15Grab a parchment paper and transfer the dough onto it, flipping it upside down.
  16. 16Place the dough with the parchment paper into a pot.
  17. 17Place the dough with the parchment paper into a pot.
  18. 18Place the dough with the parchment paper into a pot.
  19. 19Cover the pot very tightly with foil, doubling the cover to ensure it is sealed.
  20. 20Cover the pot very tightly with foil, doubling the cover to ensure it is sealed.
  21. 21Cover the pot very tightly with foil, doubling the cover to ensure it is sealed.
  22. 22Put the covered pot into a cold oven.
  23. 23Put the covered pot into a cold oven.
  24. 24Put the covered pot into a cold oven.
  25. 25Set the oven temperature to 450 degrees Fahrenheit (232 degrees Celsius).
  26. 26Set the oven temperature to 450 degrees Fahrenheit (232 degrees Celsius).
  27. 27Set the oven temperature to 450 degrees Fahrenheit (232 degrees Celsius).
  28. 28Bake for 30 minutes with the pot covered.
  29. 29Bake for 30 minutes with the pot covered.
  30. 30Bake for 30 minutes with the pot covered.
  31. 31After 30 minutes, remove the pot from the oven and carefully uncover it.
  32. 32After 30 minutes, remove the pot from the oven and carefully uncover it.
  33. 33After 30 minutes, remove the pot from the oven and carefully uncover it.
  34. 34Transfer the bread from the pot to a baking sheet.
  35. 35Transfer the bread from the pot to a baking sheet.
  36. 36Transfer the bread from the pot to a baking sheet.
  37. 37Return the bread to the oven at 450 degrees Fahrenheit for another 20 minutes to brown the crust.
  38. 38Return the bread to the oven at 450 degrees Fahrenheit for another 20 minutes to brown the crust.
  39. 39Return the bread to the oven at 450 degrees Fahrenheit for another 20 minutes to brown the crust.
  40. 40Remove the bread from the oven and enjoy immediately.
  41. 41Remove the bread from the oven and enjoy immediately.
  42. 42Remove the bread from the oven and enjoy immediately.

Ingredients

  • 4 cups flour
  • 4 cups flour
  • 4 cups flour
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 cups water
  • 2 cups water
  • 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.