![]() Enjoy with butter or your favourite spread. Once the 15 minutes are up, take your bread out of the oven and let cool on your counter - the aroma will be mouthwatering. Place the parchment paper and the dough inside the Dutch oven and replace the lid.* Return to the oven for 30 minutes.Īfter 30 minutes, remove the lid and continue to bake for another 15 minutes. Carefully remove the hot Dutch oven from the heated oven - it will be very hot. After its final 30 minutes rise carefully remove your dough from the bowl and place it on the sheet. Take a sheet of parchment paper and place it on your counter. Meanwhile, place your Dutch oven inside a cold oven and set the temperature to 460℉ (240℃). Cover again for 30 more minutes to let it rise. ![]() ![]() Gently shape the dough into a ball and return it to the bowl. Carefully flatten the dough with your hands and fold it over itself six times (almost as if you were using the dough to wrap a package. Cover with a slightly damp tea towel and let rise for an hour.Īfter an hour, spread some flour on a dry surface and remove the dough from the bowl. Continue to mix for a couple of minutes or until the dough is consistent, wet and still a bit sticky. Don’t be afraid to get your hands dirty - this dough will stick to everything. With clean hands, gently bring the dry ingredients into the centre of the bowl with your fingers. Once the yeast is ready, slowly add it to the well you created in the flour. Create a well in the centre of the flour for the yeast. In a large bowl, combine the kosher salt to the flour and stir to combine.If you use regular table salt, the bread will turn out a little saltier. A foam should start forming on the water’s surface. ![]() Pour in the lukewarm water (make sure it's not too hot) and give it a stir. In a medium mixing bowl combine the yeast and the sugar. ![]()
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