- 300 grams bread flour
- 200 grams all purpose flour
- 300 grams distilled water
- 8 grams salt
- 5 grams active dry yeast (not instant yeast)
- 5 grams sugar
- Cast iron Dutch oven - Be sure this is safe to 425 degrees Fahrenheit, because you're not an efreeti
- Standard oven
- Gram accurate scale
- Large bowl
- Mixing spoon or stand mixer
- Instant thermometer
- Proofing basket (optional)
- Mix all dry ingredients in a bowl and heat water to 95-100 degrees Fahrenheit.
- Add the hot water a bit at a time, stirring it into the bowl of dry ingredients until thoroughly mixed. If needed, add a bit of extra water a tablespoon at a time to ensure that all of the flour is mixed in.
- Allow the mixture to rest for 5 minutes. Use this time to check in with your guild or review your upcoming questing plans.
- Knead for 5-10 minutes, or use a stand mixer with a dough hook on low.
- Cover bowl with plastic wrap to avoid it drying out, and place it in the refrigerator to chill for two days. Now you have an excuse to head back into Norrath while you're still technically in the process of making bread. Awesome!
- Roll the dough into a large ball, then place onto a sheet of parchment. Cover it with the bowl.
- Get fancy (if you want)! Use a floured proofing basket instead of letting it rise on your counter top on the parchment paper. Either way, wait for the dough to begin to rise.
- Remove from proofing basket (or not, if you didn't use one) and place on parchment paper.
- Place a cast iron Dutch oven and it's lid in your oven and preheat to 425 degrees Fahrenheit.
- Once the oven is at temperature, wait 30 minutes.
- Place the bread in the Dutch oven and put back on the lid. Be VERY careful as it will be extremely hot, and unfortuantely you're still probably not an efreeti.
- Bake for 30 minutes with the lid on, and then remove the lid and bake for 15 more minutes.
- Remove from the oven and allow to cool.
Ding! You DEFINITELY gained a level from completeing this recipe.