Dutch Oven Bread

Instructions

1. 1. Mix 125g flour and 100g water in stand mixer bowl. Rest 15 minutes for autolyze.
2. 2. Add remaining flour, salt, water, yeast, and honey to flour/water mixture. Knead with dough hook on medium-high speed until smooth and elastic, about 5 minutes.
3. 3. Cover bowl with plastic wrap or damp towel. Rest 20 minutes.
4. 4. Using plastic bowl scraper, stretch sides of dough up and over center, working around bowl 5-6 times to create loose ball. Cover and rest 1 hour until doubled.
5. 5. Turn dough onto lightly floured surface. Pull into oval with short end toward you. Fold top end to middle, stretch bottom corners to create triangle, fold stretched points to center. Flip smooth side up and scoot in circular motion to create tight ball.
6. 6. Dust proofing basket with flour. Place dough smooth side down in basket. Cover with plastic and rest about 1 hour.
7. 7. Preheat oven to 475°F. Heat 6-quart Dutch oven on middle rack for 20 minutes.
8. 8. Invert dough onto parchment paper. Score top with ½-inch-deep slashes using knife or lame.
9. 9. Using parchment as sling, drop dough into preheated pot. Cover and bake 35 minutes. Remove cover and continue baking 10 minutes until deeply caramel brown.
10. 10. Remove from Dutch oven using spatula. Cool to room temperature before cutting.