![]() Remove bread from the dutch oven and transfer to a wire rack to cool before slicing.Remove lid and bake for an additional 10 to 15 minutes until golden brown on top. Bake in preheated oven for 30 minutes.Using floured hands, transfer the dough to the dutch oven. Place a large piece of parchment paper inside and over the sides of the dutch oven. Cover the dough with a towel or plastic wrap and allow it to rest while dutch oven is preheating. Using floured hands, shape the dough into a ball. Meanwhile, transfer the dough onto a generously floured work surface.A 3.5 quart dutch oven is big enough and any cast iron pot with a lid will work. Place a dutch oven with the lid in the oven for 30 minutes.Cover bowl with plastic wrap and allow bowl to set at room temperature for 12 to 15 hours to ferment and rise. This dough does not get kneaded so it will be rough, not smooth looking. Add water and stir mixture with a wooden spoon until the mixture forms a sticky ball. ![]()
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