Recipe (blank)
Extra TEMP: 200° C
Headline taste, texture, finish
INGREDIENTS
- 500g baker's flour
- 500g purified water
- 1/4 tsp salt
PREPARATION
- Combine flours, salt, yeast, and water in 2 litre mixing bowl
- mix at low speed for 15 minutes, the 'rest' it in the refrigerator for 30 minutes
- roll the dough our on flour-dusted flat bench, fold-and-roll it for 5 minutes, then place in rising bowl
- after 3-5 hours at 30°C/85°F, place is proofing bowl for another hour
- lightly dust with flour and score top of
COOKING
TEMPERATURE |
TIME |
APPLIANCE |
| 300°C/500° F | 30 minutes | Dutch oven in Oven |
- Preheat the oven to 300C WITH DUTCH OVEN IN IT!
- Place risen/formed dough in dutch oven
- cook for 22 minutes, remove lit, cook for 10 more minutes
SERVING
- Be sure to let bread coold for at least 30 minutes before trying to cut or eat!
- Sore in paper bag at room temperature for up to 3 days
- ENJOY!
NUTRITION
- Protein:
- Calories
- KJoules:
- Sodium: 0.04 mg sodium/100 grams
- Allergens: wheat gluten, sodium