- May 6, 2019 at 7:24 pm #570632
15 oz flour — bread flour or all-purpose, about 3 cups using dip and sweep method
1 1/2 cups water, room temperature
2 tbs olive oil
1 1/4 tsp salt
1/4 tsp yeast, instant
Put all ingredients in a large bowl and stir with a wooden spoon or by hand until achieved a soft, ragged looking dough.
Cover the bowl with plastic wrap and let it stand at room temperature for 12 to 18 hours.
Flour a piece of parchment paper and hands.
Coax the dough out of the bowl and onto the floured parchment paper.
With floured hands, fold the dough over on itself about 4 times to form a round loaf.
Position it on the floured parchment seam-side down.
Sprinkle with flour and put a lightweight kitchen towel over the loaf.
Let it rise for another 2 hours.
Position the oven rack in the center of the oven.
Place a heavy Dutch oven — about 4 to 6 quarts in size in the oven.
Do not include the lid when preheating. Preheat the oven to 500°.
Carefully remove the hot Dutch oven from the oven and place it on a metal rack.
Reduce the oven temperature to 425°.
Lifting it by the ends of the parchment paper, put the dough, parchment paper and all, in the hot Dutch oven.
Place the lid on the pot and put it back in the oven.
Bake for 30 min with the lid on. Remove the lid and bake for about 20 min longer. The bread should register at least 200° on an instant-read thermometer inserted in the center.
Remove the bread and place it on a rack to cool before slicing. Makes 10 slices
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