3 cups bread flour
2 tsp instant yeast
2 tsp kosher salt (not table salt)
1 1/2 cups very warm tap water (up to 130 F / 55C)
Mix: Mix flour, yeast, salt in a large bowl. Add water then use handle of a wooden spoon to incorporate flour. Dough will be wet and sloppy (like cake batter).
Rise: Cover with cling wrap and leave out for 2-3 hours until it doubles in volume. (Optional: move to fridge after this for up to 3 days to develop more flavor). If you refrigerate, make sure to warm it back to room temperature prior to baking.
Preheat: Preheat dutch oven to 450F / 230C (yes hot) for ~30 minutes.
Shape dough: Sprinkle 1/2 tsp flour on work surface and scrape dough out of bowl. With a spatula (or whatever) fold sides of dough inward to form a roundish shape (about 6 folds). Flip dough onto parchment paper (smooth side up) and place paper with dough in dutch oven (careful, the oven will be HOT).
Bake: Bake for 30 minutes covered in the dutch oven, then another 12 with the lid off to brown the crust.
Cool and eat: Cook for 10 minutes before slicing then enjoy.
Recipes below this point did not work well. It was bread, but not good bread.
Yeast prep
1 1/4 cups warm water 105-110F
1/2 cup granulated sugar
2 1/4 tsp yeast (1 packet)
Base dough prep
3 1/4 cups AP flour
1 tsp salt
1 egg (room temperature)
1/2 cup milk (room temperature)
2 tbs butter, softened
Warm water and sugar in a bowl or measuring cup for 30-40 seconds to get to 105F - make sure on the temp! Add yeast and let it get foamy - about 10 minutes.
Add flour to a mixing bowl and make a well in the center. Add base ingredients.
Add additional flavors listed below into the well prior to mixing for variety! *
Stir with a dough hook on low until the ingredients are blended. Speed up to medium until a ball forms adding 1-2 tbs flour at a time to help keep it from sticking to the sides of the bowl. Knead for 8 minutes to form a bread ball.
Transfer to a well-oiled bowl (coating dough ball) and cover with a towel for the first rise - doubling the size of the ball (1 to 1 1/2 hours)
Prep for baking (see below) and then transfer to a baking dish for the second rise (about 30 minutes). Bake according to recipe.
Flavors
1/2 -1 cups pumpkin seeds
1/2 - 1 cups sunflower seeds
1/4 cup honey
Prep
Roll into loaf pinching ends. Place pinched side down and put into greased loaf pan.
After the second rise, bake at 350 for 45 minutes.
Flavors
4 tbs molasses
2 tbs honey
2 tbs cocoa powder
2 tbs cornmeal (optional)
Prep
Roll into 3" tube and cut 1" sections. Roll into balls and make rolls in baking pan.
Or
Roll into loaf pinching ends. Place pinched side down and put in greased loaf pan.
After the second rise, bake at 425 for 30-35 for loaf or 350 for 25 mins for rolls.
Flavors
Pre-prepared pesto sauce (~ 1/2 cup)
Grated parmesan cheese (to spread)
Kosher salt to taste
Prep
Roll dough into 1" thick 18" wide rectangle on a floured surface.
Spread pesto sauce, cheese, and salt over the rectangle leaving a 1/4" margin on the sides.
Roll into a tight roll lengthwise (wide side) pinching edges as you go.
Cut lengthwise into two long strips exposing pesto.
Twist two strands together then fold into a U shape. Braid the 4 strands into a long loaf.
Place in a loaf pan for the second rise.
After the second rise, bake at 350 for 20-25 minutes.
Flavors
1/2 -1 cups Orange juice
Add a second egg
1/4 cup honey
1/4 - 1/2 cup granulated sugar
Add 2 more tbs butter
Prep
Make loaf, rolls, or three braid strands for fun.
After the second rise, bake at 350 for:
20-25 mins rolls
40 loaf
35 braided loaf