Add all the ingredients into a large bowl and mix together until they are incorporated
Knead the dough until it becomes smooth and elastic
Shape it into a ball and place it back into the bowl (lightly floured)
Leave to prove for 5 hours at around 25 degrees Celsius
Letter-fold the dough every 45 minutes for the first 2'15" (see here for description of folding)
Gently turn the dough out onto a lightly-floured work surface
Divide it in two and lightly shape into balls
Leave covered for a few minutes for it to relax whilst you flour your couche or bread basket
Shape into boules or batards and place into your floured baskets / couche
Preheat your oven, containing your Dutch-ovens, to 250 degrees Celsius
Be super careful - it's very easy to give yourself a nasty burn. Clear plenty of space, place oven mitts on top of hot items to remind yourself and don't get distracted
Leave your loaves to prove for between one hour and one hour fifteen minutes at 25 degrees Celsius
Turn your loaves out onto a floured surface and cut a pattern in the top with a sharp knife
Gently transfer your proven loaves to your Dutch-ovens and bake for 30 minutes covered, and another 5-10 minutes uncovered to brown them off
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