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Ingredients
3 ¾ cups (450 grams) all-purpose or bread flour
2 ¼ teaspoons (7.1 grams) instant yeast
1 ¾ teaspoons (10 grams) kosher salt
3/4 cup (95g) chopped nuts (I like walnuts or pecans)
3/4 cup (105g) dried fruit (cranberries, apricots, raisins, any dried fruit you like)
1 ½ cups (360 grams) warm water, between 110°F and 120°F
Instructions
In a large mixing bowl, add flour, yeast, salt, nuts, and dried fruit, stirring to combine. Stir in water until the mixture is very sticky, and no lumps of flour remain. Cover and place in a warm, draft-free area until doubled in size, about 1 ½ to 2 hours.
For an overnight rise: After mixing the dough, cover and refrigerate until doubled in size. This will take about 8 hours but will keep in the fridge up to 24 hours total.
Preheat the oven to 450°F. Place a Dutch oven or heavy duty pot with a lid in the oven for at least 30 minutes.
Remove the dough from the refrigerator and let rest at room temperature for 15 minutes.
Using lightly floured hands, reach down one side of the dough to the bottom of the bowl, pull up, and stretch the edge of the dough over the center toward the opposite side. Turn the bowl 90 degrees and repeat the folding and turning, working in a circle around the dough until the dough starts to hold its shape, about 8 to 10 rotations. Pinch any seams together at the center of the dough ball.
Place dough, seam side down, onto a lightly floured surface. Shape into a round loaf as best you can, it doesn't have to be perfect. Transfer the dough onto a large piece of parchment paper (large enough to fit inside your pot and one that is safe under high heat). Sprinkle the dough with some flour. Place the ball of dough + parchment inside a bowl so the dough doesn’t spread out as it rests.
Using a sharp knife or bread lame, cut a slit about ¼-inch deep across the top of the dough. Cover the bowl loosely with plastic wrap or a tea towel and let it rest for 10 minutes.
Very carefully place the dough with the parchment paper directly into the preheated pot. Cover with the lid.
Bake for 30 minutes. Remove the lid and bake until deeply golden brown, about 15 to 17 minutes more.
Turn the oven off, carefully remove the bread from the pot using the parchment paper to help and place the bread onto the oven rack. Keep the door slightly ajar and let the bread rest for an hour or so. The steam from the hot oven helps to create a crispier crust.
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