Bread
13 Nov 2026
- 500 g flour
- 325 g water (lukewarm)
- 10 g salt
- 15 g fresh yeast
- pinch of sugar for activating the yeast
- Mix the yeast with a bit of lukewarm water and a pinch of sugar.
- Let it rest for 5-10 minutes until foamy.
- Mix the flour and the rest of the water, and let rest for 20-30 minutes.
- Mix the yeast with the dough, then add the salt.
- Knead for 15 minutes, or until the dough is smooth and not sticky.
- Let rise for 2 hours in a bowl covered by a wet towel, until doubled in size.
- Press on the dough to remove the air, then shape the bread.
- Let rise a second time for 1 hour.
- Preheat the dutch oven in the oven at 230°C for 15 minutes.
- Place the dough in the dutch oven, do a small cut on the top with a knife, and bake for 30 minutes covered, 10 minutes uncovered (until the top is brown).
- Let cool for 1 hour.