4.5
(17)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Knead all the ingredients in a stand mixer until stretchy and pulling away from the sides of the bowl. It should pass the ‘windowpane’ test.
Step 3
If it doesn’t pass this test and is breaking apart, then place it back into the stand mixer and knead for a few more minutes.
Step 5
Place in a large, oiled bowl and cover with plastic wrap, beeswax wraps, or something that is air tight.
Step 7
Allow to ferment for 8 to 24 hours in a warm place.
Step 9
The next day, punch down the dough, shape it, and put in a banneton basket. Allow to rise until doubled (about two to four hours, depending on temperature of house).
Step 11
Preheat oven to 500 degrees with cast iron Dutch oven inside.
Step 13
Turn the dough out onto parchment.
Step 15
Optional: Sprinkle with flour and score with a pretty scoring pattern.
Step 17
Place into the preheated Dutch oven (parchment paper and all).
Step 19
Optional: Add steam and spray top for a crustier exterior.
Step 21
Bake 20 minutes with lid on. Remove lid, reduce heat to 450, and bake an additional 20 minutes.
Your folders
fleischmannsyeast.com
Your folders
abeautifulplate.com
4.8
(119)
50 minutes
Your folders
breadtopia.com
Your folders
thewoksoflife.com
5.0
(11)
45 minutes
Your folders
amybakesbread.com
4.6
(9)
40 minutes
Your folders
amybakesbread.com
Your folders
letthemeatgfcake.com
4.7
(12)
60 minutes
Your folders
anoregoncottage.com
4.7
(343)
30 minutes
Your folders
fromthelarder.co.uk
5.0
(2)
70 minutes
Your folders
breadtopia.com
34 minutes
Your folders
homemadefoodjunkie.com
4.4
(273)
40 minutes
Your folders
tasteofartisan.com
4.9
(15)
Your folders
aheadofthyme.com
5.0
(4)
50 minutes
Your folders
amybakesbread.com
4.9
(9)
45 minutes
Your folders
anoregoncottage.com
Your folders
amybakesbread.com
5.0
(1)
45 minutes
Your folders
amybakesbread.com
Your folders
thepioneerwoman.com
3.0
(4)
40 minutes
Your folders
amybakesbread.com
5.0
(9)
45 minutes