There's not much better than a warm and crusty loaf of bread just as it's pulled out of the oven. This recipe puts your cast iron dutch oven to good use. Even for novice bread bakers, this recipe will make you feel successful. Bread and bragging rights! What's better than that?
3 cups all-purpose flour
2 tsp instant or active dry yeast
2 tsp sea salt
1 Tbl Roasted Garlic Avocado Oil or any of our Avocado Oils or Olive Oils
Extra oil for brushing the dough
1.5 cups warm water
Combine the flour, yeast and salt in a large bowl. Add in the Roasted Garlic Avocado Oil and water and combine until a shaggy dough forms. Cover bowl with plastic wrap and allow to rise on the counter at room temp for 24 hours.
Place dutch oven in stove on a rack positioned in the center of the stove. Preheat to 450°F. Allow dutch oven to heat while oven is preheating. Turn the dough out onto a floured surface. Form the dough into a ball, using flour as needed. (The dough will not hold a ball-this is a loose and floppy dough that will flatten a bit when sitting.) Brush the dough with Roasted Garlic Avocado Oil, and sprinkle with a little sea salt.
Carefully remove the preheated dutch oven. Set the dough on a double layer of parchment and use the parchment to lift the dough into the preheated dutch oven. Score the top of the dough 2 or 3 times with a knife. Place the lid on the dutch oven and return to the oven. Reduce the oven temp to 425°F.
Place a baking stone, pizza stone or baking sheet on the rack below the dutch oven. This is to help deflect heat and keep the bottom from becoming too brown. Bake for 30 mins then remove the lid. Bake with the lid off for 15-20 mins or until golden