Bread in Three Hours
This is the best recipe I’ve come up with for fresh bread in less than 3 hours. The key to quick fresh bread is supercharging the fermentation and using a medium dutch oven.
95° water divided
Add yeast and sugar to 100g of warm water and allow to proof for 5 minutes.
Meanwhile, combine the flour and salt in a large mixing bowl.
Make a well in the center of the flour to add the remaining 200g of water and the yeast mixture.
Stir well to incorporate until dough becomes shaggy.
Cover with plastic wrap and set to rest in a cool oven for 1.5 hours.
Transfer to table lightly dusted with flour.
Pull and stretch the four ‘corners’ of the dough in to the middle and gently knead in to ball.
Make the dough ball as tight and perfect as possible without overly kneading it.
Transfer to well floured proofing basket or medium bowl.
Preheat oven for 20-30 minutes with dutch oven inside.
Carefully transfer hot dutch oven from oven to a trivet.
Remove the lid and gently transfer the dough.
Criss cross the top of bread with razor blade or cut with scissors.
Put lid back on and put in oven.
Bake 45 minutes at 450
Remove lid and bake another 20 minutes or until the color you like it.
Carefully remove bread from dutch oven and allow to cool on cooling rack for at least 30 minutes. DO NOT cut in to it yet! It’s still cooking!!
Bread in Three Hours by Eat Up! Kitchen at