Dutch Oven White Yeast Bread
This is designed to work in a bread machine but can be done manually.
150g Strong White Flour 150g Water (Room Temp) 1 small pinch Yeast
Let the Poolish ripen on counter 4-24 hours, preferably at least 16
This recipe is based on adding a Poolish to the recipe in the The Ballymaloe Bread Book White Yeast Bread pg. 38
Remaining packet of Yeast and One more 275 ml Warm Water 530g Strong White Flour 2 tsp Salt 15g Sugar 25g Olive Oil
Dissolve the Poolish in the water.
Add the Yeast
Add the Flour
Add the rest.
Turn on the Bread Maker to Dough Setting.
When ready, round the dough and put into the Bannaton and cover with a cloth.
Turn on the Oven to 190°C
Put in the Dutch Oven.
Cut a groove in the top of the bread using your favorite method, Lame or Scissors.
After 40 mins or more, put the dough onto some Baking Paper.
Put it into the Dutch Oven and Bake with the lid on.
After 18 mins, remove the lid.
Cook for a further 30 to 40 mins.
Remove bread from the Dutch Oven and cool on a rack.
Consume at your leisure.