Break Bread Like Tony Shaloub With This Week's Loaf-Loving Chopshop
A rustic, crackly-crusted country loaf with a tender, open crumb inside.
Dietary
Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This rustic white loaf relies on a long, slow rise to build flavor and an airy, open crumb beneath a crackly, golden crust. Baked in a hot Dutch oven to trap steam, it develops deep color and a satisfying chew. Slice it thick for sandwiches or serve it warm alongside soup and stews.
Ingredients
- 3 1/2 cups bread flour
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 1 1/2 cups water, lukewarm
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 tablespoons cornmeal, for dusting
Method
-
In a large bowl, whisk together the bread flour, salt, and active dry yeast.
-
Add the lukewarm water, honey, and olive oil to the dry ingredients and stir with a wooden spoon until a shaggy, sticky dough forms.
-
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
-
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.
-
Punch down the dough, shape it into a tight round boule, and place on a sheet of parchment paper dusted with cornmeal.
-
Cover the shaped loaf loosely with a kitchen towel and let rise until puffy and nearly doubled.
-
Place a Dutch oven with its lid on into the oven and preheat both to 450°F.
-
Using a sharp knife or razor, score an X or crosshatch pattern about 1/2 inch deep into the top of the loaf.
-
Carefully transfer the loaf, parchment and all, into the preheated Dutch oven. Cover with the lid and bake.
-
Remove the lid and continue baking until the crust is deep golden brown and the loaf sounds hollow when tapped.
-
Transfer the loaf to a wire rack and cool completely before slicing to allow the crumb to set.
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Break Bread Like Tony Shaloub With This Week's Loaf-Loving Chopshop
This rustic white loaf relies on a long, slow rise to build flavor and an airy, open crumb beneath a crackly, golden crust. Baked in a hot Dutch oven to trap steam, it develops deep color and a satisfying chew. Slice it thick for sandwiches or serve it warm alongside soup and stews.
14 hr 14 slices 148 cal
Ingredients
- 3 1/2 cups bread flour
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 1 1/2 cups water, lukewarm
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 tablespoons cornmeal, for dusting
Method
- 1
In a large bowl, whisk together the bread flour, salt, and active dry yeast.
- 2
Add the lukewarm water, honey, and olive oil to the dry ingredients and stir with a wooden spoon until a shaggy, sticky dough forms.
- 3
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.
- 5
Punch down the dough, shape it into a tight round boule, and place on a sheet of parchment paper dusted with cornmeal.
- 6
Cover the shaped loaf loosely with a kitchen towel and let rise until puffy and nearly doubled.
- 7
Place a Dutch oven with its lid on into the oven and preheat both to 450°F.
- 8
Using a sharp knife or razor, score an X or crosshatch pattern about 1/2 inch deep into the top of the loaf.
- 9
Carefully transfer the loaf, parchment and all, into the preheated Dutch oven. Cover with the lid and bake.
- 10
Remove the lid and continue baking until the crust is deep golden brown and the loaf sounds hollow when tapped.
- 11
Transfer the loaf to a wire rack and cool completely before slicing to allow the crumb to set.
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