Hey JOE fans! It’s time to try out a seriously ARTISAN loaf of bread on your Kamado Joe! We are going to cook this in a dutch oven, so let’s fire it up!
Dutch Oven Artisan Bread
120 grams water (approximately 1/2 cup)
1/4 teaspoon active dry instant yeast
105 grams (3/4 cup) whole wheat flour
(Remaining Loaf Ingredients)
240 grams lukewarm water (1 cup)
375 grams (2 1/2 cups) bread flour
12 grams (2 teaspoons) fine grind sea salt
1/4 to 1/2 cup of 50/50 mix of all purpose flour and rice flour for proofing basket.
Combine the pre-ferment ingredients and mix well in a small mixing bowl. Cover with plastic wrap and allow to sit on the countertop at room temperature for 12 hours. If you need to go longer than 12 hours, put it in the refrigerator after 12 hours at room temperature.
Remove the pre-ferment to a large mixing bowl. Add the remaining ingredients and mix completely. Cover with a lid or plastic wrap and allow to rise at room temperature for 3 to 4 hours.
After the rise, place the covered container in the refrigerator for at least 3 hours and up to a full week. (The flavors continue to develop in this bread as it sits in the refrigerator for longer periods of time.)
Remove the dough from the refrigerator and place on a floured work surface. Spread the dough into a rectangle or circle and fold each side inward on itself and then flip over and shape into a round loaf, turning and folding it under until you have a tight skin across the top of the dough ball. Set the formed loaf on the floured surface and let rest for 15 minutes.
Place the loaf skin side down into a floured brotform proofing basket or a similar sized bowl that has been lined with a linen towel or linen dinner napkin that has been liberally dusted with the 50/50 flour/rice flour mixture. Cover and let rise for 4 to 5 hours or until doubled in size.
While the loaf is proofing in the basket, preheat your grill to 475 degrees and set up for indirect cooking. Preheat your 4 or 5 quart dutch oven with the grill.
After the bread has risen adequately, remove it from the proofing basket or bowl and place it in the dutch oven on the grill. Score the top of the loaf with a sharp knife or razor blade. Cover the dutch oven with the lid and let cook covered on the grill for 20 minutes. After 20 minutes, open the grill and remove the lid from the dutch oven. Cook for an additional 20 minutes.
Remove the dutch oven from the grill and remove the bread loaf to a cooling rack. Let cool completely (at least two hours) before slicing!
This idea and concept was derived from this book:
Josey Baker Bread
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