Makes a loaf with thicker, crunchier crust than average for home-baked bread. Not quite as tasty as sourdough.
Combine all. Cover with plastic wrap. Let rest at least 12 hours.
Using more flour if needed, make a ball and put on a silpat.
Let rise for about 2 hours or until it doesnt spring back when poked
At least half an hour before dough is ready, heat oven to 450 with a round Pyrex dish in it.
Plop the dough gently into the hot pot. Cover and return to oven.
Bake 30 mind, uncover and bake15-30 mind or until browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1151g) | ||
Recipe Makes: 4 | ||
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Calories: 1379 | ||
Calories from Fat: 35 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.3mg | 1 % | |
Potassium 521mg | 14 % | |
Total Carbohydrate 289.7g | 85 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 277.4g | ||
Protein 39.7g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1379
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