How to make it

  • Place flours, salt and yeast in a deep bowl.
  • Stir well.
  • Add the water and stir until blended, don't over mix.
  • Put plastic wrap on the bowl and a tea towel under the bowl.
  • Leave this on the counter for 4-10 hours. I prefer to leave this longer to allow the yeast to ferment.
  • Scrape dough onto a lightly floured counter, about 1-2 tbs.
  • Fold the dough 10-15 times. It will be very sticky.
  • Rinse the bowl out and line it with parchment paper. Try and smooth the parchment paper out so it sits flat against the bowl.
  • Put a dutch oven in your oven and turn the oven on, 425.
  • With your scraper scoop the dough into the bowl and cover with the plastic wrap.
  • Set the bowl on a tea towel and set your timer for 30 minutes.
  • After 30 minutes, remove the dutch oven and carefully lift the dough and parchment paper into the dutch oven.
  • Place the lid on and place in oven.
  • Allow this to bake for 30 minutes.
  • After 30 minutes, remove the lid and cook for an additional 10 minutes.
  • Remove from oven and very carefully lift the parchment paper/loaf onto a cooling rack.
  • Remove parchment paper.

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