{"id":467,"date":"2018-07-25T12:00:17","date_gmt":"2018-07-25T12:00:17","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=467"},"modified":"2018-09-26T12:27:08","modified_gmt":"2018-09-26T12:27:08","slug":"buddys-dutch-oven-bread-recipe","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2018\/07\/25\/buddys-dutch-oven-bread-recipe\/","title":{"rendered":"Buddy&#8217;s Dutch Oven Bread Recipe"},"content":{"rendered":"<p style=\"text-align: center;\">[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ]<\/p>\n<p>I have tried several bread recipes before I created THE ONE that binds them all.<\/p>\n<p>I cannot take full credit for this though, I owe a lot of my inspiration to <a href=\"https:\/\/www.youtube.com\/channel\/UCMIZ1PU9g27a-dEwCUxWC4A\" target=\"_blank\" rel=\"noopener\">John Kirkwood<\/a> on YouTube<\/p>\n<p>I found this incredibly flavourful and if you like this, there are a few other bits to try if you have the fridge space to take it to another level.\u00a0 Here are a few tips and tricks<\/p>\n<ul>\n<li>The Dutch Oven is important and make sure you give plenty of time for it to preheat with the oven.<\/li>\n<li>Experiment, try adjusting the salt quantity for personal taste (in this case I tried 20g)<\/li>\n<li>Try proofing longer for more flavour (put it in the fridge overnight for the 1st round)<\/li>\n<li>Try adding a portion of sourdough starter<\/li>\n<li>* Try spraying (or adding droplets) of water to the bread after placing it in the dutch oven for the first 30 minutes for extra crispy crust\n<ul type=\"disc\">\n<li>Spraying the bread and keeping it covered for the first part of the bake has a twofold effect, both keeping the crust from forming too early in the process and ensuring that once it does form, it&#8217;s as crisp and burnished as can be.<\/li>\n<\/ul>\n<\/li>\n<li>Don&#8217;t knead dough for 2nd rise, just make sure the air is evenly distributed<\/li>\n<li>If you have the time and space, try to pre-ferment a portion of the bread mix to create a starter (similar to sourdough bread) and you can use the <a href=\"https:\/\/www.youtube.com\/watch?v=eypO4IWJLrk\" target=\"_blank\" rel=\"noopener\">John Setzler &#8211; Kamado Joe<\/a> recipe found on YouTube<\/li>\n<\/ul>\n<h6><strong>Servings: <\/strong>makes one loaf<\/h6>\n<h6>Hydration: 65%<\/h6>\n<h6><strong>PREP: Between 1 week and 5 1\/2 hours<\/strong><\/h6>\n<h6><strong>Cooking Time: <\/strong>one hour<\/h6>\n<h5><strong>Ingredients:<\/strong><\/h5>\n<ul>\n<li>500g Strong white bread flour<\/li>\n<li>325g tepid water<\/li>\n<li>7g instant or active dried yeast<\/li>\n<li>15g vegetable oil<\/li>\n<li>2tsp Table salt<\/li>\n<li>Seeds for top of bread, I\u2019m using 1tbl of sesame seeds (optional)<\/li>\n<\/ul>\n<h5><strong>Preparation:<\/strong><\/h5>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Proof the yeast in tepid water and oil* (Optional, I didn&#8217;t use oil to proof the yeast but did oil the bowl before flouring it)<\/li>\n<li>Place in mixer and knead yeast, salt and flour for 10 minutes (you could do this manually but&#8230; why?)<\/li>\n<li>1st rise &#8211; Cover bowl and let it rise 2 hours or overnight in the fridge (the longer you leave it the better the flavours)<\/li>\n<li>Slightly wet the countertop, uncover dough and fold it in half on the counter top, being careful not to compress it too much &#8211; it doesn&#8217;t need to be kneaded again<\/li>\n<li>2nd rise &#8211; Place dough back in bowl, cover it again and set the dough aside to let it rise a second time (about an hour but you don&#8217;t have to be exact)<\/li>\n<li>Butter and Oil a bowl (used to transfer dough to Dutch oven)<\/li>\n<li>Slightly wet the countertop, uncover dough and fold it in half on the counter top, being careful not to compress it too much.<\/li>\n<li>3rd rise &#8211; Place dough in oiled and floured bowl, lightly flour the top and cover with tea towel and set aside until dough has increased in volume by half, about 1 hour 30 minutes to 2 hours longer (dough is quite jiggly).<\/li>\n<li>Preheat oven (with Dutch Oven inside) to 230\u00b0C while dough is rising the last time ( for at least 30 minutes to give Dutch oven time to preheat)<\/li>\n<li>Carefully transfer the dough to Dutch oven (floured top goes to the bottom), give dough some swirls (to centralise it), slice the top of the dough with a sharp knife with your personal sign and to give the dough room to rise in the oven, (spray with water &#8211; optional *see comment on water), cover and return to preheated oven for 30 minutes<\/li>\n<li>After the initial 30 minutes, uncover and bake until crust is dark brown, about 10 to 15 minutes.<\/li>\n<li>Remove from oven and place bread on cooling rack, allow to cool for at least 1 hour before slicing.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>I loved this recipe, if you decide to preferment &#8211; I suggest trying a recipe I found on YouTube by <a href=\"https:\/\/www.youtube.com\/watch?v=eypO4IWJLrk\" target=\"_blank\" rel=\"noopener\">Kamado Joe &#8211; John Setzler<\/a><\/p>\n<p>While he did this on his Kamado Joe BBQ, you can follow the exact same recipe in the oven<\/p>\n<p>Ingredients:<\/p>\n<p>(Pre-Ferment)<\/p>\n<ul type=\"disc\">\n<li>120 grams water (approximately 1\/2 cup)<\/li>\n<li>1\/4 teaspoon active dry instant yeast<\/li>\n<li>105 grams (3\/4 cup) whole wheat flour<\/li>\n<\/ul>\n<p>(Remaining Loaf Ingredients)<\/p>\n<ul type=\"disc\">\n<li>240 grams lukewarm water (1 cup)<\/li>\n<li>375 grams (2 1\/2 cups) bread flour<\/li>\n<li>12 grams (2 teaspoons) fine grind sea salt<\/li>\n<li>1\/4 to 1\/2 cup of 50\/50 mix of all purpose flour and rice flour for proofing basket.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Directions:<\/p>\n<p>Pre-ferment and initial rise (1 day to a week)<\/p>\n<ul type=\"circle\">\n<li>Combine the pre-ferment ingredients and mix well in a small mixing bowl.<\/li>\n<li>Cover with plastic wrap and allow to sit on the countertop at room temperature for 12 hours.<\/li>\n<li>If you need to go longer than 12 hours, put it in the refrigerator after 12 hours at room temperature.<\/li>\n<li>Remove the pre-ferment to a large mixing bowl.<\/li>\n<li>Add the remaining ingredients and mix completely.<\/li>\n<li>Cover with a lid or plastic wrap and allow to rise at room temperature for 3 to 4 hours.<\/li>\n<li>After the rise, place the covered container in the refrigerator for at least 3 hours and up to a full week. (The flavors continue to develop in this bread as it sits in the refrigerator for longer periods of time.)<\/li>\n<\/ul>\n<p>Combine for bread (7 hours)<\/p>\n<ul type=\"circle\">\n<li>Remove the dough from the refrigerator and place on a floured work surface.<\/li>\n<li>Spread the dough into a rectangle or circle and fold each side inward on itself and then flip over and shape into a round loaf, turning and folding it under until you have a tight skin across the top of the dough ball.<\/li>\n<li>Set the formed loaf on the floured surface and let rest for 15 minutes.<\/li>\n<li>Place the loaf skin side down into a floured brotform proofing basket or a similar sized bowl that has been lined with a linen towel or linen dinner napkin that has been liberally dusted with the 50\/50 flour\/rice flour mixture.<\/li>\n<li>Cover and let rise for 4 to 5 hours or until doubled in size.<\/li>\n<li>While the loaf is proofing in the basket, preheat your grill to 475\u00b0F \/ 245\u00b0C and set up for indirect cooking.<\/li>\n<li>Preheat your 4 or 5 quart dutch oven with the grill.<\/li>\n<li>After the bread has risen adequately, remove it from the proofing basket or bowl and place it in the dutch oven on the grill.<\/li>\n<li>Score the top of the loaf with a sharp knife or razor blade.<\/li>\n<li>Cover the dutch oven with the lid and let cook covered on the grill for 20 minutes.<\/li>\n<li>After 20 minutes, open the grill and remove the lid from the dutch oven.<\/li>\n<li>Cook for an additional 20 minutes.<\/li>\n<li>Remove the dutch oven from the grill and remove the bread loaf to a cooling rack.<\/li>\n<li>Let cool completely (at least two hours) before slicing!<cite>\u00a0<\/cite><\/li>\n<\/ul>\n<p>[\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ] I have tried several bread recipes before I created THE ONE that binds them all. I cannot take full credit for this though, I owe a lot of my inspiration to John Kirkwood on YouTube I found this incredibly flavourful and if you like this, there are [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,37],"tags":[],"class_list":["post-467","post","type-post","status-publish","format-standard","hentry","category-baking","category-bread"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=467"}],"version-history":[{"count":4,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/467\/revisions"}],"predecessor-version":[{"id":1571,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/467\/revisions\/1571"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}