1+1/2 cup water
scant 1/4 teaspoon dry active yeast
Flour added in increments to very wet dough. Approx. 2.5 cups
The idea is for the dough to be somewhat tricky to handle.
It sits overnight covered with plastic. The yeast multiplies over a period of eight hours or so.
To get the dough out of the bowl, flour is sprinkled around the inside of the rim then a flexible bench scraper is shoved down along side the glass bowl dragging flour with it. This shoving motion is repeated until the sides of the dough are lightly coated with flour, then turned over onto a lightly floured work surface.
The cardinal points are pulled outward and folded back over the dough wad. This redistributes the yeast and shapes the loaf.
Further shaping with floured bench scraper and floured hands to slightly elongated shape.
It is extremely floppy dough, like Jello.
Coated with flour and covered with a towel for about 20 minutes.
Reshaped again, elongated slightly more.
Rolled onto a floured cookie sheet to transfer to a pre-heated cloche.
The clay cloche is 500℉. Very dangerous.
Thirty-five minutes or so at 500℉. We're not messing around.
The bread is amazing. The long fermentation imparts a faint sourdough flavor. More so than the actual sourdough loaves sold in supermarkets.
And I mean it.
No comments:
Post a Comment