3 cups - 2 Tablespoons (390g) all-purpose flour (spoon & leveled), plus more for hands
2 teaspoons coarse sea salt
1/2 teaspoon Platinum Yeast from Red Star instant yeast
3/4 cup (95g) chopped nuts (I like walnuts or pecans)
3/4 cup (105g) dried cranberries
1 Tablespoon (21g) honey
1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
may use 1/2 whole wheat flour
may add up to 3/4 cup ground flax seeds
if whole wheat and flax use 1 tsp yeast and a bit more water and honey
Instructions
No need to grease the bowl, and do not use a mixer in this step
because the dough is too sticky for a mixer. Stir the first 6 ingredients
together in a large bowl, and then stir in the warm water. The dough
will be pretty sticky, don’t be tempted to add more flour, you want a
sticky dough. Gently shape into a ball as best you can. Cover tightly
with plastic wrap or aluminum foil. Set on the counter at room
temperature (honestly any normal room temperature is fine!) and
allow to rise for 12-18 hours. The dough will double in size, stick to
the sides of the bowl, and be covered in air bubbles.
Turn the dough out onto a lightly floured work surface and, using
lightly floured hands, shape into a ball as best you can. Doesn’t have
to be perfect. Transfer dough to a large lightly floured piece of parchment paper.
(Large enough to fit inside your pot and one that is safe under such
high heat. I use this parchment and it’s never been an issue.) Place
the ball of dough and parchment inside a bowl so the dough doesn’t
spread out as it rests. Sprinkle top with flour.
Using a very sharp knife or bread lame (you could even use kitchen
shears), gently score an X into the top. Cover dough lightly with
plastic wrap or a clean kitchen towel and let it rest for 45 minutes.
During this 45 minutes, preheat the oven to 425°F. Place your dutch oven (with the lid) or heavy
duty pot
inside for 45 minutes so that it’s extremely hot before the dough is
placed inside. After 45 minutes, remove the dutch oven from the oven
and carefully place the dough inside by lifting it up with the
parchment paper and sticking it all, the parchment paper included,
inside the pot. Cover with the lid.
Bake for 30 minutes with the lid on. Carefully remove the lid and
continue baking for 15 more minutes until the bread is golden
brown. How to test for doneness- Give the warm bread a light tap. If it
sounds hollow, it’s done. For a more accurate test, the bread is done
when an instant read thermometer reads the center of the loaf as
195°F (90°C).
Remove pot from the oven, carefully remove the bread from the pot,
and allow to cool on a wire rack for 20 minutes before slicing.
Cover and store leftover bread at room temperature for 1 week.
For cinnamon raisin, add 1 T cinnamon and 1 cup raisins to dough. After first rise, flatten a bit
and sprinkle with 3 T brown sugar, then roll and try to form into ball before second rise.
Originally Submitted
10/23/2023
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