Ingredients
Equipment
Method
- Make Ketonia bread dough per package directions. After the first rise, shape into a round ball. Place on a sheet of parchment and cover with a towel. Let rise 30 minutes.
- Place a cast iron dutch oven with lid inside the oven and preheat to 425°F for 30 minutes.
- When dough has risen, use a sharp knife to score a square pattern on top of the loaf, about 1/4 inch deep. A slightly deeper cut gives a more dramatic slash.
- Carefully remove the screaming-hot dutch oven and take off the lid. Holding parchment on both sides, drop the bread and parchment into the dutch oven. Cover with lid and return to oven. Immediately reduce oven to 375°F. Bake covered for 15 minutes.
- Remove lid carefully. Continue baking uncovered for 15 more minutes until deep golden brown. Remove bread from dutch oven and let cool on a rack.
Nutrition
Notes
The covered baking period traps steam and creates the open crumb and crispy crust. Do not skip preheating the dutch oven. Nutrition is estimated per serving.