Artisan Dutch Oven Bread
This is "cheater's sourdough" because it requires way less work than sourdough and is just as delicious. Greek yogurt adds subtle tang while maintaining an artisan appearance with crispy crust and tender crumb ideal for sandwiches.
Ingredients
- 200g all-purpose flour
- 200g bread flour
- 80g whole wheat flour
- 11g kosher salt
- 6g instant or active dry yeast
- 325g purified water, room temperature
- 50g Greek yogurt or plain vegan yogurt
Instructions
Mix flours, salt, and yeast in stand mixer bowl with dough hook. Add water and yogurt; stir until combined.
Knead on low speed for 8 minutes. Transfer to bowl, cover, and let rise in warm place until doubled (1.5-2.5 hours).
Preheat Dutch oven to 245°C. Prepare parchment paper (20cm x 30cm).
Shape dough: flour counter lightly, flip dough floured-side down, stretch into rectangle. Fold top third down and bottom third up, rotate 90°, gently roll into log shape. Transfer to parchment, rest uncovered 30 minutes.
Score dough with lame or knife. Place in preheated Dutch oven with lid on; bake 17 minutes.
Reduce heat to 200°C, remove lid, place bread directly on rack, bake 23 more minutes.
Cool on rack for at least 45 minutes before serving. Store wrapped in cloth or bread bag for up to 2 days, or freeze.