A Painting Of Many Different Animals In The Woods No problem! just bake it on a tray – see the recipe notes. 3. preheat oven & pot. 30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°c 450°f. hot oven hot pot = bread rising boost! 4. scrape dough out. Make wet sticky dough – mix together the flour, salt and yeast, then add warm water and mix. the “dough” will be very wet and sloppy, not kneadable at all – this is what you want! see video at 17 seconds for consistency. 2. rise! cover with cling wrap then place it in a warm place (25 – 30°c 77 – 86°c) for 2 hours.
D0 B0 D1 81 D0 Bf D1 83 D1 88 D0 Ba D0 B8 Recipe video above. this super crusty homemade bread recipe is going to blow your mind! the world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. see notes for options like no dutch. Cover the pot with the lid. place your bread into the oven, and reduce the temperature from 500 to 400 f. bake for 40 minutes, covered. remove the lid and bake for an additional 15 to 20 minutes, until golden brown. to make sure that the bread is completely cooked through, take its temperature. In a large bowl combine flour, yeast and salt. add water, and stir until blended; dough will be shaggy, sticky, and quite loose. cover bowl with plastic wrap. let dough rest at least 12 hours, preferably about 18, at room temperature. dough will be dotted with bubbles and much looser wetter than it was the day before. Place dough ball on a greased baking tray. add three cups of boiling water to a 9×13 pan and set it on the lowest oven rack. (this will create steam in the oven to make the bread crusty on the outside). bake for 30 35 minutes. freezing instructions: make the dough and place in a freezer safe bag.
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