Apparently this is the guy who invented the no-knead method ? - this is inspired by the Clever Carrot
390g - 3 cups bread flour
1/4 tsp instant yeast
1 1/4 tsp fine sea salt
320g 1 1/3 cups water
Stir until a rough dough forms.
Transfer to an oiled container, cover loosely with plastic wrap and let rise at room temperature for 14 hours. Your dough is ready when it's 1 1/2 to 2 times it's original size.
On a lightly floured parchment sheet fold the dough in half, then in half again.
Shape the down into a ball by tucking the sides underneath itself and place onto the paper, seam side down. Cover and rest again until puffy but not fully risen - 30 minutes to 2 hours.
Preheat your oven to 500F with your dutch oven inside. Invert the dough into the pot, seam side up. Put the bread in the oven and turn it down to 400F. Bake 40 minutes covered, remove the lid and bake another 20 minutes until golden brown. Internal temperature should be 200-205F or 94C.
Cool on a wire rack
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