Ploughman's Lunch Kettle Bread
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Cook Time
45 min
Cook Time
45 min
  1. 3 cups Bread Flour
  2. 1 + 1/2 teaspoons kosher salt
  3. Heaping 1/4 teaspoon active dry yeast – (not fast acting or bread machine yeast)
  4. 2 cups warm water
  1. In large mixing bowl combine flour, salt, and yeast. Stir together until well mixed. Add water and stir until a sticky dough forms and there are no dry patches. Cover with plastic wrap or an airtight lid and place in a warm place to rise 12-18 hours.
  2. Turn risen bread out onto a floured surface and dust with more flour. Cover with cling wrap and then a dish towel and allow to rise for another two hours.
  3. Thirty minutes before bread is finished rising, preheat oven to 475 and place cast iron dutch oven, lid and all, into oven to preheat for thirty minutes.
  4. Remove dutch oven and carefully set on a heat resistant surface. Set lid aside on another heat resistant surface. Using both hands, pick up dough and shape into a ball before dropping it into the pot.
  5. Place lid back on pot and return to 475 degree oven for 30 minutes.
  6. After thirty minutes remove lid and continue baking bread for another 15 minutes.
  7. Allow to cool completely.
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