White bread in a Dutch oven

Ingredients for 1 servings:

• 800 g wheat flour type 550
• 1 cube of fresh yeast
• ½ tsp salt
• 500 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

Baking bread on the grill and open fire

Place the flour and salt in a large bowl and crumble in the yeast. Gradually add the water, which should ideally be around 52-55°C, to the bowl. Stir the dough thoroughly with a whisk and knead thoroughly. Cover the bowl with cling film and place in a warm place at least 25°C for around 2 hours. Sprinkle the work surface with flour and fold the dough from the inside out on all four sides. Flatten the dough and repeat the process around 5 times. Using gentle rotating movements with your hands, shape the dough into a ball and place it in the Dutch oven along with baking paper. Now cut a cross into the white bread. The heat shouldn’t be too high, so place around 6-7 pre-heated coals on the lower outer edge of the Dutch oven, otherwise the dough will burn too quickly. Place around 8 pre-heated coals on top of the Dutch oven. Check the bread for the first time after 15-30 minutes. The bread will be baked through after about 1 hour. Additionally, check the internal temperature regularly with a grill thermometer. When the internal temperature reaches around 90-95°C, the white bread in the Dutch oven should be done. Further information: Tip 1: You can also use a wooden skewer to check whether the bread is done. Simply insert it into the bread; if no dough sticks, the bread is done. Tip 2: We recommend baking the white bread in a 5 QT (approx. 4.7 l volume) Dutch oven. This is the ideal size for baking bread.