![]() As beautiful as this loaf is, there’s no graceful way to get this free-form dough from your work surface into the hot Dutch oven. Sprinkle the top with more flour, cover with plastic wrap or a linen, and let the dough rise until nearly doubled in size.Īt this point, place your ungreased Dutch oven in the oven, preheat it to 500°, and get your oven mitts ready. Fold four edges in toward the center, and flip the dough over so the creased side is now face down. Sprinkle the dough with flour, and pat it into a large flat disk shape. (This is important because the dough is very sticky.) Punch the risen dough down, and scoop it out onto the floured work surface. The next day, generously cover your work surface and hands with flour. The dough will sit at room temperature overnight in a sense, it’s a set-it-and-forget-it kind of recipe. At this point, wash your hands, tear off a piece of plastic wrap, and cover the dough. To start, mix all the ingredients together in a bowl with your hands (or a wooden spoon, if you prefer) until a dough forms.
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