Rico's rustic Dutch Oven bread

Ingredients for 1 servings:

• 1,800 g wheat flour type 550
• 2 tsp paprika powder
• 3 tsp herbs
• 2 tsp pepper
• 2 tsp garlic
• 2 tsp salt
• 1 packet of fresh yeast
• 3 handfuls of fried onions
• 1,080 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 20 minutes

from the ft9, quick and tasty

First, weigh the flour into a large bowl. Add the spices and salt. Then carefully mix everything with a tablespoon. Then, rub the fresh yeast between your hands as finely as possible and sprinkle this over the flour. Mix everything again. Finally, add the fried onions (it’s best to crush them in your hand if there are any large pieces of onion among them). Now add the water. Tip: It works best with hot water, as this helps the yeast infuse faster (I always set my tap to the highest setting). Now roughly mix everything with a fork. Then continue working with your hands until a smooth dough forms. Cover the dough with a thin cloth and let it rest in a warm place for about 1 hour. Just in time, light 28 charcoal briquettes in a chimney starter and get them glowing. The briquettes should be gray on the outside. By now, the dough should have doubled in size. Lightly flour your hands and the dough and fold it four to five times, then shape it into a nice, round ball. Line a Dutch oven (9ft or similar size) with parchment paper and place the dough ball inside. Cut a 1cm deep pattern into the top layer of dough as desired. Then place the cast-iron lid on top. Place the glowing briquettes in a ratio of 10:18 – 10 briquettes under the pot and 18 briquettes on the lid. Make sure there are no briquettes directly under the pot, as otherwise the bread will tend to burn from the bottom. Simply arrange them in a circle around the pot and the heat will work its way through. After 70 minutes, the internal temperature of the bread (use a thermometer if possible) should be around 94°C. The bread is then done. It goes perfectly with grilled meat or simply for dinner. My family loves it!