This is a beauty of a loaf, with a dense interior crumb. Try toasting thick slabs for your next smashed avocado toast; you won’t be disappointed. I cheat the flavor with yogurt and vinegar to provide a sourdough effect without the time-consuming starter. It’s an easy bread to make with an almost no-knead dough, provided you have a stand mixer; you just need to allow the better part of a day for the dough to rest and ferment, or start it the night before.
How to Make It
Combine first 3 ingredients in the bowl of a stand mixer, stirring well. Let stand 10 minutes or until bubbly. Stir in yogurt and vinegar. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; mix on low speed with dough hook until just combined. Continue mixing on low speed 2 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let stand at room temperature 6 to 8 hours.
Turn dough out onto a lightly floured surface. Gently shape dough into a ball, being careful not to crush out all air pockets. Place a large piece of parchment paper on work surface; place dough on parchment. Cover dough with a large inverted bowl; let rise 2 hours or until doubled in size.
Place a Dutch oven with lid in oven. Preheat oven to 450°F (leave Dutch oven in oven as it preheats). Heat 30 minutes.
Remove bowl from dough. Carefully cut a shallow “X” into top of dough using a sharp knife. Gently brush dough with milk. Carefully remove Dutch oven from oven; remove lid. Carefully lift parchment paper and dough, and lower dough down into Dutch oven; cover with lid. Bake at 450°F for 30 minutes. Remove lid; bake an additional 10 minutes or until top of bread is browned. Remove from oven; cool bread on a wire rack at least 1 hour before slicing.
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Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice