Ingredients
Flour, bread or all-purpose, 450 g fluid ounces
24 milliliters of quick yeast
1.5 cups of water heated to 110 to 115 degrees
1/4 cup honey (optional)
salt, half a teaspoon
Instructions:
Whisk together the yeast, honey, and water. Before setting aside for 5 minutes, mix thoroughly and cover with a moist towel or cloth.
Mash the yeast mixture with the flour and salt.
Knead for two or three minutes after mixing well with a wooden spoon. (Hint: to keep the mixture from sticking, moisten your hands.)
In a warm spot, let the mixture to settle for two hours. My microwave is what I use.
When the two hours are up, stretch and fold! I perform this exercise three times every half an hour.
To shape the dough, set it on a surface that has been lightly dusted with flour. Roll the dough into a ball and set it in a basin or bread basket to rise. (Hint: I put in an hour of rising time while my Dutch oven or oven preheats.)
Heat oven to 450 degrees.
Heat your Dutch oven for half an hour once the oven is prepared. Just five minutes before you want to heat up your Dutch oven. On a sheet of parchment paper, arrange your bread and score it along the edges.
After the Dutch oven has heated up, add the bread. (Hint: add more crunch to the crust by placing an ice cube to generate steam.) Cook for 30 minutes with the lid on and 15 minutes without.
Aucun commentaire