Dutch Oven Bread by Earlynn Maile (Hawaiian Electric)
Earlynne Maile is the Director, System Planning at Hawaiian Electric. She is a registered professional electrical engineer beginning her career at Hawaiian Electric in 1986 doing long range planning. A graduate of Kamehameha schools, Santa Clara University and Hawaii Pacific College.
We were lucky enough to have her in the Cooking Hawaiian Style kitchen using her engineering acumen to construct dutch oven fresh bread.
450 grams bread flour (slightly more than 3-1/2 cups)
315 grams warm water (about 1-1/3 cups)
11 grams salt (slightly less than two teaspoons)
¼ teaspoon instant dry yeast
In a large bowl combine all the dry ingredients. Stir. Add water until you get a shaggy/sticky dough. The water should be around 110 degrees F. Cover bowl with plastic wrap. Let dough rest for at least 12 hours, preferably 18 hours, at warm room temperature.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for 15 minutes.
Quickly shape your dough into a ball. Place seam side down in a bowl or on cotton towel generously coated with flour. Cover with another cotton towel. Let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least half an hour before the dough is ready, heat oven to 475. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, pyrex, or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven. Turn the dough over into the pot. The seam side will now be up. If it is easier, put the dough on a piece of parchment first. Cover with lid and bake 30 minutes. Remove the lid and bake for another 5-10 minutes until the loaf is brown. Cool at least 30 minutes before cutting.
Bread flour alternative: If you don’t have bread flour, you can use all purpose flour and add vital wheat gluten. For each cup of flour (129 grams), remove 1-1/2 teaspoons (4 grams) of flour and add 1-1/2 teaspoons (5 grams) of vital wheat gluten.