Directions:
Make sure and read instructions all the way through before starting.
Add the dry ingredients to your medium-sized bow. Mix. Next, add in the wet ingredients. Don’t worry about draining the green chilis. I use the juice too.
Mix for about a minute to make sure the ingredients are well incorporated. Cover with saran wrap and leave it at room temperature for 10-18 hours. I made mine in the evening, then baked the following morning.
When you are ready to bake, place your dutch oven in the oven and heat it at 475 for 30-45 minutes. You want the oven and the dutch oven to be really hot when you add the bread.
Once it is heated, it is time to form the bread. Flour your surface generously, then pull out the bread dough onto the surface.
Gently roll it into a ball. Yes, it is really sticky. You can check the video in the post to see how a shaped it. Once it is shaped, place it on a piece of parchment paper. If you want, you can score the loaf as I did.
Gently pick up the sides of the parchment paper and move it to the hot dutch oven. Put the lid back on the dutch oven and move to the hot oven.
Bake for 30 minutes with the lid on, then remove the lid and bake for another 10-15 minutes. You want the bread to be a beautiful golden brown on top.
Remove the dutch oven from the oven, then carefully lift the parchment out to get the loaf from the dutch oven.
Place it on a cooling rack. I recommend letting it cool for at least 30 minutes. This will help the inside to set before you slice it!
Enjoy !!