Ingredients
410g of White Flour
2tsp Fast Action/Instant Yeast
1tsp Salt
1 and 1/3 cups (335ml) of warm (NOT HOT) water - boil the kettle and leave for about thirty min
Some flour for Shaping
Method
1. In a Large Bowl, combine all the ingredients until it forms a dough. Use a silicone spatula to mix first, then flour hands and combine into dough - don't over mix
2. Cover with Cling wrap and leave in warm place for 4 hours
3. At 3.5 hours, turn on oven to 230 Degrees and place your empty casserole dish/dutch oven in the Oven - important as the oven and empty dish need to heat up together.
4. After the full four hours, lightly flour a clean bench surface. And gently remove the risen dough out of the bowl onto the bench - I use the silicone spatula. Lightly flour hands and gently knead the dough - for about 1 to 2mins and very lightly - don't use a heavy hand. Form into a round ball
5. Place the round ball on parchment paper which will hang over the edges of the casserole dish.
6. Remove the empty Casserole dish from the oven and place the parchment paper with dough ball into it, close the lid and bake for 30 minutes - depending on oven try 20 minutes and then remove and see if baked - if not place back in oven for another ten minutes with lid on
7. After 30mins (approx), remove the parchment paper and lid from casserole dish and place back in oven for 10-15 minutes (i like it at about 8mins) to reach desired crispiness.
8. Allow to cool on a cooling rack about 10-20mins (as the centre will continue to cook)
9. Slice it up and enjoy!
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