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29 lines
1.2 KiB
Plaintext
29 lines
1.2 KiB
Plaintext
>> source: Cook's Illustrated
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>> serves: 1 loaf
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Whisk @bread flour{520%g} and @salt{1.75%tsp} in a #bowl{}. Hand whisk @room-temperature water{360%g} and @starter{85%g} in a #large bowl{} until smooth. Add flour mixture to water mixture and stir.
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Hand knead to form shaggy ball. Cover with #plastic wrap{} and let sit at room temperature for 12 to ~{18%hours}.
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Spray vegetable oil on #12 x 12 parchment paper{}.
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Knead dough 10 to 15 times.
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Transfer the dough to parchment and #Dutch oven{}. Cover Dutch oven with plastic wrap. Put Dutch oven in middle of off oven with 3 cups of boiling water on bottom rack.
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Keep in off oven for 2 to ~{3%hours} until dough doubles in size or little finger mark springs back in dough.
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Remove bread and water from oven. Discard plastic wrap.
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Flour top of loaf and score 7" long x 1/2" deep.
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Cover Dutch oven and place on middle rack. Heat oven to 425°F and bake for ~{30%minutes}.
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Note: Oven should be off when the Dutch oven is placed in it.
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Start timer when oven is turned on.
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Remove lid and bake for 20 to ~{30%minutes} until brown and bread has an internal temperature of 210°F.
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Remove from pot and rest and cool for ~{2%hours} before serving.
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