350 grams all purpose flour
100 grams whole wheat flour
2 t rapid rise yeast
2 t kosher salt
2 t Italian seasoning
1/2 t garlic powder
1 1/2 c hot tap water
Combine the dry ingredients. Add the water using the handle of a wooden spoon. The dough should be too loose to knead (not that we will), so add more water if necessary. The dough should be shaggy. Cover with plastic wrap and let proof for 2 hours. You can refrigerate after this overnight or prepare to bake immediately.
Place dutch oven (with the lid on) in an oven set to 450 for 30 minutes to Preheat. Sprinkle the work surface lightly with flour, dump the dough onto the surface and lightly sprinkle the dough with more flour. Using a bench scraper fold one edge of the dough into the middle. Do this 5 more times. Place 1/2 sheet of parchment next to the dough and gently roll the dough onto the parchment paper. Sprinkle lightly with flour and cover with the plastic wrap while the duth oven is preheating.
When ready, carefully lift the parchment and dough into the Dutch oven. Cover with the lid and bake for 30 minutes.
This a great recipe for bread to be used for stuffing. For white bread, use 450 grams of all purpose flour and omit the Italian seasoning and garlic powder.
