Let the dough rise for about 45 to 60 minutes. Sift a light coating of flour over the top this will help keep the dough moist as it rests before baking. Place the dough on a piece of parchment (if you're going to use a baking stone) or onto a lightly greased or parchment-lined baking sheet. Don't fuss around trying to make it perfect just do the best you can. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. It'll be about the size of a softball, or a large grapefruit. Grease your hands, and pull off about 1/4 to 1/3 of the dough - a 14-ounce to 19-ounce piece, if you have a scale. When you're ready to make bread, sprinkle the top of the dough with flour this will make it easier to grab a hunk. That's OK that's what it's supposed to do. Over the course of the first day or so, it'll rise, then fall. The longer you keep it in the fridge, the tangier it'll get if you chill it for 7 days, it will taste like sourdough. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). Then refrigerate it for at least 2 hours, or for up to about 7 days. There's no need to grease the bowl, though you can if you like it makes it a bit easier to get the dough out when it's time to bake bread.Ĭover the bowl or bucket, and let the dough rise at room temperature for 2 hours. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl it's going to rise a lot. If you've made the dough in a plastic bucket, you're all set - just let it stay there, covering the bucket with a lid or plastic wrap a shower cap actually works well here. Next, you're going to let the dough rise. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. Mix and stir everything together to make a very sticky, rough dough. Comfortably warm is fine "OUCH, that's hot!" is not. For first-timers, "lukewarm" means about 105☏, but don't stress over getting the temperatures exact here. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.Ĭombine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. To reheat, bake from frozen for 30 minutes or until the bread is hot throughout and crusty.NOTE: The flour/liquid ratio is important in this recipe. Baked bread can be wrapped and frozen for up to 3 months. Thaw in a bowl covered with a damp tea towel and allow to rise before baking as directed. Freezing: The kneaded dough can be frozen in freezer bags for up to 4 months.Allow to come to room temperature before baking as instructed. Make ahead: This dough can be made up to 4 days ahead and kept in an airtight container in the fridge.Allow the bread to cool completely for the fluffiest, softest interior just begging for a thick layer of butter and flaky sea salt. Cutting into the loaf too quickly can cause the interior to be gummy. Even though a loaf of bread straight from the oven is one of the most glorious things in the world, resist temptation and allow the bread to cool to room temperature before slicing.The screaming hot pot is 100% the reason the crust is so shatteringly crisp. Preheating the Dutch oven (casserole pot/pot with a lid) in the oven is perhaps the most important step in this recipe.You can leave the dough in the fridge overnight for slow fermentation to happen too. Giving the dough a good 90 minutes to rise allows a good amount of flavor to develop.Using a stand mixer with a dough hook definitely simplifies this recipe even more but it can totally be made by hand.Very strong bread flours (flour with a high protein percentage) might just need a little more rising time. Flour. I’ve used bread flour, cake flour and 00-flour for this recipe.Take care not to use water that is too hot as this will kill the yeast. The water needs to be warm enough so that when you put your finger in it, it feels like nothing (this is called blood temperature). 2 Tips for making the best crusty breadįull recipe with amounts can be found in the recipe card below.
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