Red Velvet Mini-Bundt Cakes with Cream Cheese Frosting

Instructions

1. In a large bowl, mix the flour, yeast, and salt.
2. Add the water and mix until a glossy, wet, shaggy/craggy dough forms. (about 1 – 2 minutes at most)
3. Wrap bowl tightly with cling wrap for an airtight seal
4. Set aside on the counter at room temperature for a minimum of 1 hour and up to 4 hours, until risen and bubbly.
5. CAREFULLY pour this stringy wet mess into a parchment lined container or bowl just slightly smaller than your Dutch Oven.
6. Cover tightly, and put into the refrigerator overnight, for up to 12 hours.
7. In the morning, take the dough out of the refrigerator and set on the counter to come back to room temperature (about 30 minutes). Do not disturb the dough! It should still look really bubbly and jiggly.
8. Pre-Heat your oven with your Dutch Oven inside to 450 degrees.
9. Once your oven and Dutch Oven are up to temp, CAREFULLY remove the lid and CAREFULLY lift the parchment paper with the jiggly dough and place into the Dutch Oven, replacing the lid and making sure the pot is in the middle of the oven.
10. Let it bake with the lid on for 30 minutes, then remove the lid and close the oven door and continue to bake for another 15 minutes until golden and crunchy.
11. The bread will be naturally shaped, the is no scoring involved so it will break where it needs to as it’s baking. Lovely!
12. Remove the Dutch Oven, then CAREFULLY use the parchment paper to pull the bread out and set on a wire rack to cool.
13. Once cooled, cut or tear and enjoy!