artisan boule bread
mixing and storing the dough:
you willl get a more accurate measurement
in large plastic storage container mix together the flour , yeast and salt
add all the liquid at once and mix with a wooden spoon
if mixing becomes too difficult to incorporate all the flour with the spoon , reach into the mixing bowl with very wet hands and press the mixture together
when everything is uniformly moist without dry patches your mixing is complete
this should take only a few minutes
the dough will be wet and loose enough to conform to the shape of its container
cover with a lid that fits well on the container
allow the mixture to rise at room temperature until it begins to collapse , or at least flattens on the top , about 2 hours , depending on the room's temperature and the initial water temperature
longer rising times , up to about 5 hours , will not harm the result
you can use a portion of the dough anytime after this period
fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature
so the first time you try this method , it's best to refrigerate the dough overnight , or at least 3 hours , before shaping a loaf
the breads flavor improves with the retardation , so suggest you wait at least 24 hours before baking the first loaf ! dough may be stored in the refrigerator for up to 10 days
to bake boule :
first , prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking
with wet hands , pull up one end of the refrigerated dough
using a serrated knife , cut off a 1-pound , or grapefruit-size , piece of dough
hold the mass of dough in your hands
if it sticks , add a little flour until the dough no longer sticks to your hand
gently stretch the surface of the dough on all four sides , rotating the ball a quarter-turn as you go
most of the dusting flour will fall off
the bottom of the loaf may appear to be a collection of bunched ends , but they will flatten out during resting and baking
the dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape
now it's decision time , which method to use for baking
covered pot method:
cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger , about 60 - 90 minutes
about 30 minutes before baking , adjust oven rack to lowest position , place 6- to 8-quart heavy-bottomed dutch oven on rack , and heat oven to 450 degrees
lightly flour top of dough and , using razor blade or sharp knife , make one 6-inch-long , 1 / 2-inch-deep slit along top of dough
carefully remove pot from oven and remove lid
pick up dough by lifting parchment overhang and lower into pot
cover pot and place in oven
reduce oven temperature to 425 degrees and bake covered for 20 minutes
remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees , 10 to 15 minutes longer
carefully remove bread from pot
transfer to wire rack and cool to room temperature , about 2 hours
baking on grill:
first make a 'pillow' of aluminum foil and place in the bottom of the pot
this prevent the bottom from burning
to assure that the bottom does not burn , i also place the pot on a heat diffuser
preheat the grill and pan to 450 degrees
from here follow the oven directions above
baking on stone::
place the shaped ball on the prepared pizza peel , cover and allow to rest 60 - 90 minutes
place a baking stone on the lowest rack of the oven
place an empty broiler tray on an oven shelf , making sure it will not interfere with the rising bread as it bakes
preheat oven to 450 degrees 20 minutes before baking
spray top of dough with cold water
use a serrated bread knife to slash a 1 / 4-inch-deep cross or tic-tac-toe pattern onto the top
slide the loaf off the pizza peel onto the preheated baking stone using a quick , forward jerking motion
if using parchment just lift off peel and place on stone
pour 1 cup hot water into the broiler tray and close oven door to trap steam
bake about 30-35 minutes , or until the crust is nicely browned and sounds hollow when tapped
the loaf will crackle , or "sing , " when initially exposed to room-temperature air
allow to cool on a wire rack for best flavor , texture and easy slicing
store remaining dough in the refrigerator in your lidded container and use during the next 10 days
additional ideas on how to use this recipe:
pita bread: recipe #310219
lavash: recipe #310451
flatbread: recipe #tba