Multigrain Dutch Oven Bread

Ingredients

• 500 g Francine multigrain flour (You may want to have a little extra flour on hand to sprinkle over the top before baking.)
• 320 g Water (Use in two additions: 160 g to dissolve the yeast and 160 g for the dough. A little additional water is used to brush the top.)
• 14 g Fresh baker's yeast
• 7 g Salt
• 2 tbsp Olive oil (Approximately 30 ml.)

Steps

1. 1

   Pour 160 g of water into the Thermomix bowl and add the fresh baker's yeast. Heat for 2 minutes at 37 °C, speed 2, until the yeast is fully dissolved.

2. 2

   Add the multigrain flour, salt, and olive oil to the bowl.

3. 3

   Add the remaining 160 g of water, then run the Kneading mode for 7 minutes. The dough should be smooth and supple.

4. 4

   Leave the dough to rise in the bowl at room temperature until it doubles in volume. Depending on the room temperature, this first rise generally takes about 1 hour.

5. 5

   Once the dough has doubled in volume, deflate it by running the Kneading mode for 20 seconds.

6. 6

   Remove the dough from the bowl and gently fold it over itself to give it some structure, without overworking it.

7. 7

   Shape the dough into an even ball and place it in a cast-iron Dutch oven. Cover with the lid and let it proof a second time for no more than 30 to 45 minutes.

8. 8

   Using a razor blade or very sharp knife, score the top of the dough. Lightly brush the surface with water, then dust it with a thin layer of flour.

9. 9

   Place the covered Dutch oven in a cold oven, without preheating. Set the oven to 220 °C and bake for 35 to 40 minutes.

10. 10

    Remove the lid and continue baking for about 10 minutes, until the crust is deeply golden. Adjust the baking time according to your oven and the desired color.

11. 11

    Remove the bread from the Dutch oven and let it cool on a wire rack before slicing, so the crumb can set.

Notes

The recipe calls for 320 g of water in total, added in two additions of 160 g. The oven must remain cold when placing the Dutch oven inside. The duration of the first rise depends on the room temperature; wait until the dough has doubled in volume. Let the bread cool on a wire rack before serving.

Nutrition per serving

• bread
• baking
• multigrain
• Thermomix
• Dutch oven bread
• vegetarian
• dairy-free
• egg-free