Ingredients
Instructions
- In a large bowl mix together flour yeast sugar and salt
- Gradually add lukewarm water while stirring until you get a homogeneous dough
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes
- After resting remove plastic wrap and mix the dough again with a damp spatula Cover again and place in refrigerator for 6 to 24 hours
- Remove dough from refrigerator and carefully remove plastic wrap
- Place dough on a lightly floured surface
- Gently spread into a rectangle shape and dust with a bit of flour
- Fold the dough in thirds like a letter fold top down then bottom up Gently press with fingers
- Fold again bringing right and left sides to the center to form a square
- Repeat this step lifting the dough and adding flour if needed
- Place a clean kitchen towel in a bowl dust it with flour and place the dough in the center Cover and let rest for 90 minutes
- Preheat oven to 230C 450F and heat a Dutch oven or oven safe pot
- Once pot is hot transfer dough cover and bake for 30 minutes
- Remove lid and continue baking for 20 more minutes at 220C 425F
- Remove bread from oven let cool slightly and serve while still warm
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