Ingredients 3 cups (390g) flour , bread or plain/all purpose 2 tsp instant or rapid rise yeast 2 tsp salt , cooking / kosher salt 1.5cups (375ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) DOUGH SHAPING 1.5 tbsp flour , for dusting
Instructions Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable
Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.
Optional – refrigerate for flavour development: At this stage, you can either bake immediately (next step) or refrigerate for up to 3 days. I usually bake immediately, or refrigerate overnight then bake in the morning.
Preheat oven – Put 26 – 30cm / 10 – 12″ dutch oven in oven with lid on. Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the out edges inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Take chill out of dough – if you refrigerated dough per step 3, leave it on the counter for 20 minutes while the oven is preheating.
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.
have it balsamic and extra virgin olive oil or pate yum.
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Ingredients
3 cups (390g) flour , bread or plain/all purpose
2 tsp instant or rapid rise yeast
2 tsp salt , cooking / kosher salt
1.5cups (375ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F)
DOUGH SHAPING
1.5 tbsp flour , for dusting
Instructions
Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable
Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer.
Optional – refrigerate for flavour development: At this stage, you can either bake immediately (next step) or refrigerate for up to 3 days. I usually bake immediately, or refrigerate overnight then bake in the morning.
Preheat oven – Put 26 – 30cm / 10 – 12″ dutch oven in oven with lid on. Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the out edges inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape.
Take chill out of dough – if you refrigerated dough per step 3, leave it on the counter for 20 minutes while the oven is preheating.
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.
have it balsamic and extra virgin olive oil or pate yum.