1
3
1 1/2
|
t
T
c
|
active yeast
lukewarm water
biga starter (q.v.)
|
mix and let stand 5-10 minutes
|
1/2
1 1/2
1 1/2
1/2 c
2
|
c
c
c
t
|
cool water
flour #1
flour #2
carawy seed [opt]
[salt]
|
add to the mix above and stir,
|
- when all incorporated, cover and let rest for 5-10 minutes
|
- turn out onto floured surface and knead 5-10 minutes, adding flour
as required until elastic and slightly sticky
- cover and let rise until double in bulk, about 1 1/2 hrs
|
- turn out onto floured surface and knead 5 minutes, rock dough between
palms, rounding into tight ball, and put back in mixing bowl, cover,
and refrigerate 8-10 hours
|
- take out mixing bowl and let warm to room temperature 1 1/2 to 2 hours
|
- put cast iron dutch oven in oven and heat to 450 deg F
- take out dutch oven, sprinkle cornmeal over bottom, tilt mixing bowl
dumping bread dough into hot cast iron dutch oven
- slice an x in the top of the risen bread, and bake 60 min at 450 deg F
|
- invert bread onto rack and cool for 60 minutes
- put away
|
| note: |
|---|
- white bread: flour #1 & flour #2 white flour
- whole wheat bread: flour #1 & flour #2 whole wheat flour
- rye bread: flour #1 rye flour, flour #2 white, rye, or WW
- dill seed may be substituted for caraway
|