Hello, welcome to:
Flavors of Spain;
In the Southwest.

On this occasion I want to show you how to make the rustic bread that I use for Tapas!

This is what you need:

1000 g. A.P. Flour
780 ml. Water (80° F if you live in the southwest)
20 g. Salt
1 g. Instant yeast
4 qt. Dutch oven
12 qt. Plastic container
2 ea. Proofing baskets 9”

Add flour, salt, yeast and water to plastic container
Mix until well combined
Cover and let rest 20 minutes
Fold dough by reaching under container, stretching and folding dough over 5 times
Cover and let rest 20 minutes
Repeat until you have completed 4 folds
Cover dough and let rest for 12 hours at room temperature
Separate dough from sides of container with a floured hand
Transfer dough to floured surface
Cut into two equal pieces
Form rounds and place in baskets seam side down
Place in floured baskets in a plastic bag and proof for 50 minutes
Place dutch oven in oven and preheat to 475° F
Turn baskets over on a floured surface
Carefully place dough in dutch oven seam side up
Cover and bake for 30 minutes
Uncover and bake for 10 more minutes
Place finished round on wire rack to cool for at least 2 hours
Slice, serve and enjoy!


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