Crispy French Bread

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This recipe came from life as a strawberry and was an immediate hit. Next time I’ll make it with 1/2 multigrain flour and see how that turns out.

Ingredients:

2 1/4 tsp active dry yeast
1 tsp sugar
1 1/4 warm water (about 100˚F)
1 1/5 tsp kosher salt
2 1/5 cups bread flour

Directions:

Combine yeast, sugar, and warm water in a mixer bowl. Let sit for 5 minutes until foamy.
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Add kosher salt.

Add flour a little at a time and mix with a dough hook until combined.

Lightly flour all sides and turn it over inside the mixing bowl to cover. Cover and let rise for 1 hour until dough has doubled in size.

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When dough has risen, lightly flour a large cutting board. Pour dough (carefully) onto cutting board and shape into a round loaf by pulling in the edges and flipping over.

Flour a mixing bowl and place the loaf seam side (folding side) down. Allow bread to rise for 30 minutes.

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While bread is rising place an empty Dutch Oven with lid on into the oven and heat to 460˚F.

When oven is hot, take the Dutch Oven out and carefully put a trimmed piece of parchment in. Place the dough seam side up in the Dutch Oven carefully. Place the Dutch Oven back in the hot oven (using oven mitts) and bake for 30 minutes.

Remove the lid and bake for an additional 10-15 minutes until crust has browned.

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When done use a spatula to lift the bread out and allow to cool for 20 minutes.

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