It is a very wet dough, with a small (1/4 teaspoon) amount of yeast. I let it sit our all night to ferment (per the instructions), and got something looking like this.
Before I went to pick Nick up at school, I pulled the dough out of the bowl, folded it over onto itself a couple of times, and formed it into a ball. I set it in a well-floured towel, covered it, and left it to rise again for about two hours.
It is a very soft, sticky dough, and a little hard to work with. But, because you need not handle it much, that's not a big problem. When I got home from school, I put my heavy, cast iron soup pot in the oven and preheated it to 450 degrees. After about half an hour, I pulled the hot pot out of the oven and carefully rolled the dough into the pot. It stuck a little to the bottom of the towel (next time, I might put parchment paper on the bottom instead), but I managed to move it without deflating it too much. I covered the pot and baked it for half an hour. Then, I took the cover off and finished baking it for another 20 minutes.
The loaf was crusty on the outside and chewy on the inside, rivaling some of the best bread I have bought at Whole Foods. Really yummy, really easy. Definitely a keeper recipe.
1 comment:
That looks like some delicious bread!
And it sounds like it wasn't all too difficult to make either.
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