No Knead Dutch Oven Bread

INGREDIENTS:

• 1/4 tsp Sugar mixed into 1/2 cup warm water (approximately 38°C)
• 1 & 1/2 tsp Dry Active Yeast 
• 260g All Purpose Flour
• 120g PEScience Multi-Purpose Select Protein
• 2 tsp Coarse Sea Salt
• Another 1/2 to 3/4 cup Warm Water

DIRECTIONS:

1. Dissolve sugar into warm water, then add yeast. Gently stir and set aside to let it bloom. You will know it bloomed because it will expand and get foamy.
2. Meanwhile mix flour, protein baking mix and salt. Once yeast has bloomed add it to the flour mixture. Then add remaining water a little at a time until you have a sticky dough. Be sure to really stir it well with a wooden spoon before you add more water. You want a little sticky but not runny. This is a no knead dough so you won’t need to handle it. 
3. Cover dough with plastic wrap and allow to rise for 3-4 hours. (Pro tip: set it on a heating pad with a towel in between.) 
4. About 1 hr before baking, heat the oven to 232C. Once it’s to temperature, place your Dutch oven in the oven with the lid on for 30 min. 
5. During this time transfer dough to a floured piece of parchment paper. As long as you didn’t add too much water you should be able to use a spatula to form the dough in a ball. 
6. Toss a little flour over dough and cover with a kitchen towel while Dutch oven preheats. 
7. After 30 min carefully remove Dutch oven and place parchment paper and dough into the pot. If there is still a lot of flour on the bread you can spritz it with water. 
8. Cut a couple slices in the top of the dough will help it rise. 
9. Place the lid back on Dutch oven and place it back in the oven. 
10. Bake for 25 min. 
11. Remove from the oven and transfer to a cooling rack. Wait to slice the bread until it cools (it’s still cooking inside) about 1 hr.
12. Slice into 18 slices

NUTRITION FACTS:

Calories: 80
Fat: 1g
Carbs: 12g
Protein: 7g

Created by @sweetandspicymacros