![]() ![]() Remove bread from pot, cover, and let cool for 10 minutes before slicing.Bake for 45 minutes, removing the lid for the last 15 minutes.Cover with the lid and return the pot to the oven.Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.Carefully remove the pot from the oven and place it on a trivet or heat-safe surface.Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven.Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath. Using your hands, begin to shape it into a loaf. ![]()
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