Remove the bread from the oven, and let it cool for about 20 minutes before slicing and enjoying!īread will keep, in an airtight container, for 2-3 days on the counter.After 30 minutes, remove the lid, and turn the oven down to 375. Place the lid on the Dutch oven then place it back into the oven, to bake for 30 minutes.You can slash a small cut through the top of the bread here, to allow steam to release. After 30 minutes has passed, use oven mitts to remove the Dutch oven from the oven and carefully place the dough ball, in the parchment, into the vessel. 30 minutes before you’re ready to bake the bread, place a Dutch oven or a baking stone in the oven and preheat the oven to 450 F.Cover the ball gently with the towel, letting it sit like that until you’re ready to bake. Place the dough ball on to a piece of parchment, on top of a clean dish towel. About 2 hours before you’re ready to bake, empty the dough onto a floured surface and use your hands to shape the dough into a smooth ball.
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