Dutch oven bread EN

This bread is very tasty and most importantly, very easy, since it does not require kneading.

The truth is that for many years we hardly buy bread because I make mine.

I started when my girls were little and of course they participated with great joy. So kneading became one of our games!! I use to say to them to put their "golden hands" on and that this was the reason why the bread always was coming out perfect. They were very proud of our bread!!

Now with this bread you don't need golden hands or any mastery! It is very easy as long as you start early. It takes about 4 hours to do it.

We can keep it closed for a week in a zip bag in the refrigerator.

Ingredients:

500g flour for all uses

1 tablespoon sugar

1 1/2 teaspoon salt

300g  luckerworm water

2 envelopes of instant yeast (8-9 gr each)

1 tablespoon olive oil

Put the flour, salt, sugar, yeast in a bowl and mix.

Pour the luckerworm water (be careful! If the water is hot it will burn the yeast) and mix with a wooden spoon. We don't want to knead, we just mix the ingredients. Cover with film and let it rest for 2 hours.

Pour some oil on your hands and transfer the dough to a floured kitchen counter. Pour flour on top and open it with your hands on a thick sheet. Fold the top and bottom of the sheet and wrap in a roll. Repeat the same process 3 more times. The goal is to add flour to the dough and make it not sticky but fluffy.

Form an elongated ball.

Place the ball on a floured parchment paper placed on a hard  surface (I use a large, long bowl, but a tray also works). Sprinkle some flour on top and  ​​make some cuts with a knife. Cover with parchment paper and a towel. Let it ferment for an hour.

Preheat the oven to 230°C with the Dutch oven inside (I turn the oven  on half an hour earlier so that the pot heats up well).

Carefully place the bread in the hot pot with the help of the paper and close it with the lid.

Bake for 45', uncover and if necessary bake for another 5'-10'.

Let the bread cool on a rack or on a towel.