Chef Rose's favorite easy no-knead recipe adapted for Brava cast iron Chef’s pan.

Serving Size: 2 loaves

Equipment:

Brava Chef’s pan and lid
2 Bread bowls
1 Plastic bags
Parchment paper
Scoring Knife

Ingredients:

525g warm water (80°F)
200g active starter
700g bread flour (King Arthur)
20g salt
Sprinkle rice flour

Recipe Instructions:

1. Measure out 525 grams water @ 80F
Pour 200 grams of active starter (it should float) into the water. Mix.

2. Pour in 700 grams bread flour
Gently fold the bread flour in with the starter using a fork. Mix until the dough forms a shaggy ball.

3. Leave on counter for 30 mins uncovered.

4. Mortar and pestle salt. After 30 mins sprinkle 20 grams salt over dough. Use a pinching motion to drive salt into dough.

5. First stretch and fold the dough. All four corners.
Rest 30 mins uncovered

6. Second stretch and fold.
Rest 30 mins uncovered 🙌 💗

7. Third stretch and fold.
Rest 30 mins uncovered 🙌💗

8. Fourth stretch and fold.
Cover and bulk rise 60 mins on counter. 🙌

9. Cover with plastic bag and refrigerate 12-18 hours.

10. Remove from fridge and let rise on counter for 2 hours (personal tip: or until it’s expanded to the correct proportion!)

11. Release dough onto counter using scraper and cut into two halves.

12. Shape with scraper lightly from side into balls and bench rest for 30 mins covered.

13. Add rice flour to two bread baskets or bowls.

14. Stretch first loaf into a long rectangle. The stretch and fold the long sides over 1/3 (video at 3:20). Do same to second ball. Stretch over the sides and make a seam at the bottom. Gently drop balls into baskets or bowls seam side up.

15. Cover and refrigerate 2-5 hours.

16. Preheat oven to 450oF for 60 mins with Dutch oven inside brava.

17. Add parchment paper to Dutch oven and sprinkle with rice flour place the first dough ball into Dutch oven.

18. Score bread and place lid on Dutch oven. Bake for 30 mins at 450•F.

19. Remove lid and return to over for 15 mins.

20. Remove Dutch oven from brava and let cool on cooling racks or cast iron stove grates.

21. Return dutch Oven and lid back to oven, reheat for 15 mins.

22. Repeat steps 17-20 for next loaf.

After both loaves are out of the oven let them cool for one hour. Then enjoy your yummy bread! 🥖