▶ Tap a timecode to jump to roughly that moment in the video.
1
Add sugar to warm water.
2
Add 1.5 tsp instant or active dried yeast (about 6 g), or 15 g of fresh yeast.
3
Mix well and let it sit for 10 minutes to activate. If there are no signs of activation after 10 minutes, the yeast is dead and needs replacing.
4
Pour the activated yeast mixture into the mixer bowl.
5
Add white bread flour.
6
Add salt.
7
Add softened unsalted butter.
8
Attach the dough hook to the mixer and roughly bring everything together on speed 2, then scrape down the sides of the bowl.
9
Knead the dough for 12 minutes on speed 2 using the mixer, or 12 minutes by hand.
10
While kneading, lightly grease a bowl with a little cooking oil (about a quarter teaspoon), making sure the whole bowl is coated.
11
Remove the smooth dough ball from the mixer and place it on the work surface. Give it a quick knead and form it into a ball.
12
Drag the dough across the bench a few times to tighten up the outer skin.
13
Place it in the oiled bowl and give it a quick swirl to ensure the whole ball has a thin coat of oil.
14
Cover the bowl and let it proof in a warm spot for 1 hour.
15
After 1 hour, turn the dough out onto the bench. Due to the oil in the bowl, it should slide out easily.
16
Knock the dough back to expel built-up gas, then give it another quick knead and form it into a ball.
17
Place the dough smooth side down into the floured banneton basket. Dust lightly with flour and cover with a dry cloth.
18
Let the dough proof or rise in the banneton for 45 minutes.
19
When there are 20 minutes left on the final rise, preheat the oven to 220°C (430°F or gas mark 8) and place the Dutch oven inside to preheat.
20
After the second proof, carefully remove the hot Dutch oven and transfer the dough into the bottom section. Tip it out carefully into the hot pot.
21
Score the dough with a lame or baker's blade, preferably making a simple cross. This low hydration dough is very easy to score.
22
Carefully put the lid back on the Dutch oven. The buildup of steam inside is what makes the bread so crispy.
23
Place the Dutch oven in the preheated oven at 220°C and set the timer for 25 minutes.
24
After 25 minutes, remove the lid from the Dutch oven to give the bread a crunchy top. Reduce the temperature to 180°C (355°F or gas mark 6) and bake for a further 10 to 15 minutes depending on how well done you like it.
25
Once the bread is done, remove it from the oven and place it on a wire rack to cool for about 15 minutes.
26
Once cooled, the bread is ready to enjoy. It will stay crispy for a couple of days and freezes well.
PrimedTableBETA
