Today, we tried our hand at baking some bread. Philippe found an quick recipe that required using a dutch oven as a “2nd” oven within your main oven. You mix 3 cups of bread flour, 1.25 tsp of salt and 1/4 tsp of active yeast with 4/3’s cup of water. You then let it sit for 12 hours, kneed it a bit and then put it in a preheated dutch oven. Finally, you bake it for 30 minutes with the lid on at 475 and then for 15 with the lid off. We made a regular loaf and one with rosemary; both of which came out great with a crispy crust and soft fluffy insides.
We used the bread to make our Sunday lunch sandwiches with leftover pork chops, arugula, red onion, balsamic and olive oil.
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| The final loaf in the dutch oven |
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| A delicious Sunday lunch |
With bread-making this easy and tasty, we’ll definitely keep doing this and getting more creative with the add-ins.
All the Eats. 
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