5 Ingredient Dutch Oven Peasant Bread
This is a simple bread to be eaten alongside dinner. It doesn't require a ton of proofing and can be made in ~3 hours and I made it specifically without a scale.
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.
Notes
Use Diamond Crystal Kosher salt; if using table salt, halve the amount.