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Small Dutch-oven bread (hard water against soft water test)

Adam Ragusea · ♥ 9.8K likes · 217.3K views · 11 min video

Read about loaves in the BrightCulinary Book

Small Dutch-oven bread (hard water against soft water test), from the video
Timestamp
Ingredients
Method
Techniques
▶ 5:14
  • ½ tsp yeast
Bloom the yeast in the water, add the salt.
Bread dough with hard and soft waterKneadingRead
▶ 5:28
  • ½ cup water
  • ½ tsp salt
  • 150 g flour
Stir in as much flour as a spoon can take, about 150 g.
▶ 5:42
Cover with a damp towel and rest 15 minutes for the autolysis.
▶ 5:42
Knead briefly, then let rise a couple of hours.
▶ 5:58
With a wet hand, fold the sticky dough over on itself a few times.
▶ 6:15
Place the dough in a Dutch oven lined with parchment paper, cover and proof for half an hour.
Proofing, scoring and baking in a Dutch ovenProofingRead
▶ 6:15
Score the top with scissors so the bread puffs up more in the oven.
▶ 6:15
Bake covered, to retain steam, at about 400F.
▶ 6:29
Remove the lid after about half an hour to let the outside brown; done when it feels hollow inside.