Did you know that jarred yeast is to be refrigerated after opening? I didn't. oops.
I also didn't realize that I should be using VERY warm water - as in 55 deg warm! wow.
I guess bread making is a science after all!
what I also found REALLY helped my bread making was allowing the 2nd rise to happen right in this very pot that I was going to bake it in. I sprayed the pot with cooking spray - all over - and generously floured it.
when all was said and done - beautiful, squishy, soft, fresh bread that I made! (and you can too!)
The only (small) glitch is a bottom that is browned more than I'd like, but I'm going to work on that...a over browned bottom is fine by me if the rest is de-lish!
now, here's how:
2.5 cups white flour
1/2 c whole wheat flour (or you could use 3 cups of regular flour)
1.5 c very warm water (55 deg)
1/4 tsp Quick Rise instant yeast
1.5 tsp salt
Mix yeast in with: 1/2 cup flour, 1/2 cup whole wheat flour, add salt
Stir in water, mix thoroughly.
Add in remaining flour, stir til flour is combined.
cover with a damp dishcloth, Leave to rise 10 hours - overnight works great - in pre warmed oven (200 deg then turn it off )
when dough is done rising, put on floured surface, flour your hands, turn dough into itself once or twice, cover with plastic wrap, let rest 15 min.
Spray cooking spray to Dutch oven, flour generously (including sides)
Plunk dough in Dutch oven, sprinkle with flour, put dutch oven lid on
let rise in pre-warmed oven for 1 hour 30 min.
Turn oven on to 450 (leave dough in oven as it preheats)
once up to temp, bake 30 min. Take out of pan. Let rest for min 30 min
enjoy (preferably with butter and some soup)