Stuff You Need
- 3 cups AP flour (do not heavy pack this and level with a spoon)
- 1/4 cup whole wheat flour (same deal as AP flour)
- 2 1/4 tsp Diamond Crystal Kosher salt*
- 1 packet instant yeast
- 1 3/4 cup warm water
*If you’re using table salt, halve the amount above so ~1 tsp.
This recipe is meant to be quick without taking out a scale.
If you’re into the metric system though:
- ~426g AP flour
- ~38g whole wheat flour
- ~350g water
Hydration = ~75%
In a Stand Mixer or Large Mixing Bowl Combine the Ingredients
I personally like to divide the water. I dissolve the salt and bloom the yeast separately as I think the dough is more cohesive that way.
If you’re using Active Dry Yeast – mix separately and allow to bloom for ~10 minutes.
Once well combined, cover with a towel and allow to proof for 1 hour.
If the exterior of the dough feels “dry” (it shouldn’t) – add 1 tbsp of water at a time.
The dough should feel tacky at first but will set up as you do your stretch and folds.
If the dough holds shape and a minimal amount of dough sticks to your hands, it’s good to go.
Do 1 set of Stretch and Folds
This is to help develop the gluten.
Grab from the side, fold over the center; Turn the bowl 90 degrees and repeat.
Do this for all 4 sides.
Take out a piece of parchment paper so that it’s big enough to cover the bottom of your Dutch oven.
Put the dough on this and then cover with the same bowl to proof again for 1 hour.
Once Proofed, Score the Top in a Cross Pattern to Allow for Rise
Preheat your oven to 425F if using convection bake or 450F with regular bake.
Put your Dutch oven on the center rack and into the oven while preheating.
Once pre-heated, carefully transfer your loaf on the parchment paper into the Dutch oven. Cover and bake for ~20 minutes.
After 20 minutes, lower your oven temp to 375F (convection) or 400F (regular) bake and take the lid off.
Carefully take the loaf out of the oven and place on a wire rack to rest.
I typically allow to cool completely but I’ve definitely sliced into this after an hour and it’s been OK.
5 Ingredient Dutch Oven Peasant Bread
Ingredients
- 3 cups AP flour ~426g
- 1/4 cup whole wheat flour ~38g
- 2 1/4 tsp Diamond Crystal Kosher salt*
- 1 packet instant yeast
- 1 3/4 cup warm water ~350g
Instructions
- To a large bowl add AP flour and Whole wheat flour.3 cups AP flour, 1/4 cup whole wheat flour
- Divide your water into 2 bowls. Combine in the first the salt, and in the 2nd your yeast. If you're using active dry yeast, allow to bloom for 10 minutes.2 1/4 tsp Diamond Crystal Kosher salt*, 1 packet instant yeast, 1 3/4 cup warm water
- Combine until a shaggy dough forms – it should feel tacky and slightly stick to your fingers.
- Cover and let proof for 1 hour.
- Perform 1 set of stretch and folds: grab dough sides, fold to center, rotate bowl, repeat for all 4 sides.
- Remove dough from bowl and place on a piece of parchment paper. Cover with the same bowl and allow to proof for 1 more hour.
- Preheat your oven with the Dutch oven inside at 425F (convection) or 450F (regular).
- Score top of dough in cross pattern.
- Transfer the dough on the parchment paper into the hot Dutch oven.
- Bake covered for 20 minutes.
- Reduce heat to 375F (convection) or 400F (regular) and remove lid.
- Bake additional 15-20 minutes until golden brown.
- Cool on wire rack for 1 hour before slicing.
