1 p.m. – take
1 1/4 tsps salt
1 tsp instant yeast**
15 ounces of flour
and mix them together in a large bowl with my hand for like 10 seconds. I add
13 ounces of water
and stir with my hand until everything is evenly incorporated. I cover the bowl with plastic. I then go about my business for the next 18 hours.
**for sourdough, replace 1/4 tsp yeast with 1/4 cup sourdough starter, reduce the water to 12 ounces and add the starter to the water instead of the flour, and then mix as I would.
7 a.m. – just coming in from my first walk with the dogs. I turn my dough out onto a floured surface.
I put flour on my hands to keep them from sticking. I pat the dough lightly until smooth. I fold the top half to the center. I fold the bottom half towards the center. I fold the sides towards the center. I pinch it shut. I heavily flour a long sheet of plastic wrap and lay the loaf down on it, folded side down. I douse that sucker with more flour, loosely drape more plastic wrap over that, and go about my business until 8:30
8:30 a.m. – I turn on my oven to 450. (Actually, mine runs hot so I turn mine to 425, but you get the idea). I place my 3 qt. dutch oven with the lid on in the oven.
9 a.m. – I carefully retrieve my pot. I carefully remove the lid. Use your thickest towels or pot holders, because that pan should be evil hot. It’s important to work as quickly as you can without endangering yourself to obtain optimum results. Don’t stress – it’s not a race. Just don’t remove the pot and then answer the phone, is what I’m saying. Remove top sheet o’ plastic wrap. Get your hand under the bottom sheet o’ plastic wrap. Gently overturn the dough into the hot pot. Watch the fingers.
Pop the lid back on. It’s still super duper hot so use your towels/pot holders. Put that sucker into the oven for 30 minutes. Remove lid. Cook for another 10-15 minutes. Remove pot from oven. Carefully turn bread onto counter. Walk away for 1 hour – (the crust is still forming).
10:45 a.m. – Attack.