Plain, rosemary gruyere, & cheddar jalapeño. Super gas. Anyone can do this!
Base dough recipe (add whatever incisions you please!):
• 400 g bread flour
• 255 g warm water
• 2 Tbsp olive oil
• 1 Tbsp honey
• 1¼ tsp fine salt
• 2¼ tsp instant yeast
1. Mix dry: Whisk 400 g bread flour, 2¼ tsp instant yeast, and 1¼ tsp fine salt.
2. Add wet: Add 255 g warm water (100-105°F), 2 Tbsp olive oil, and 1 Tbsp honey. Mix until no dry flour remains.
3. Rest: Cover and rest 10 min on counter.
4. Knead: Knead 9-11 min by hand.
5. Add-ins (if using): Knead in just until distributed.
6. Bulk rise: Cover and rise 45-75 min until puffy and close to doubled.
7. Preshape: Turn out, fold top/bottom/right/left to center, flip seam-down, round into a loose ball.
8. Rest: Cover and rest 10 min on counter.
9. Final shape: Flip seam-up, fold top/bottom/right/ left to center again, pinch seam closed, flip seam-down, drag/rotate 6-8 times until tight ball.
10. Banneton/bowl proof: Flour banneton/bowl, place dough seam side up, cover, and proof 30-60 min until a poke springs back slowly.
11. While your dough is proofing, preheat Dutch oven at 450°F for 30-45 min.
12. Invert dough onto parchment, score, load into Dutch oven.
13. Bake 22 min covered at 450°F, then 17 min uncovered at 425°F.
14. Cool 45-60 min before slicing.