Top-ranked recipe named "Bread Boule- Pro Kitchen Style- Dutch Oven"
timing: mixing - 5 min, knead- 5 min, rise 1 1/2 hrs, rise more 30 min,
bake- 1 hr, cool 2 h = 5h 15 min in total
combine ingred in large bowl, using scraper
cover, allow to sit at room temp, 8-18 hours.
place 12x18 sheet parchment inside 10" skillet
spray with non-stick spray
transfer dough to roll out surface, knead 10-15 times ONLY
form dough into ball, place round side up in skillet (parmchment)
spray top of dough, cover with saran loosely
allow to rise 1 1/2 hours, at room temp
preheat oven to 500, put dutch oven inside to preheat also
allow dough to RISE another 30 min. (still in skillet, no need to do anything yet)
at 2hrs- end of rise time- sprinkle w/ flour and slash
using parchment as a sling, transfer to preheated dutch oven
immediately out lid back on
reduce oven to 425, bake 30 min
remove lid and bake until loaf is deep brown in color-
center should read 210 deg -about 20-30 min longer
remove bread from dutch oven, allow to cool on a wire rack
allow to cool at least 2 hours before slicing
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .