INGREDIENTS:
3.5 cups All Purpose (AP) Flour
(by spoon and sweep method. imPORtant!)
1/4 tsp Active Dry Yeast
1.5 tsp salt
1.5 cups water
some cornmeal (as a prep tool)
PROCEDURE:
(1) In a large bowl (about 3L/qt size or bigger) whisk AP flour, yeast and salt.
(2) Add water and stir to mix the dough. If it's not incorporating well, step away for a few minutes and stir it again.
(3) Cover with plastic wrap.
(4) Let rise on the counter for 20 hours.
(5 Optional) At 12th hour rising, fold the dough.
(6 Non Optional) At 20th hour rising, fold the dough.
Notes for both (5) and (6):
- Even if you don't get to fold it as nicely as it is in the video that's okay.(6) will be oozy. (5) will be even oozier. That's expected.
- Keep your hands constantly wiped and (mostly) dry and dough won't stick to you as much.
- You can use plastic card (gift card, old credit card etc) for a scraper!
Now choose your cooking vessel and follow directions.
Dutch oven (4+qt) as cooking vessel(produces a thicker crust):
(8) Prep either a movable flat surface (e.g. a cutting board) or tea towel. Sprinkle cornmeal if using tea towel. Lightly oil if using a flat surface.
(9) Move the dough to the prepped surface. Sprinkle flour or lightly oil the top of the dough and cover with tea towel.
(10) Let sit for 2.5 hrs.
(11) Toss in dutch oven 10-15 min before step (10) is done and preheat the oven to 450F. Yes, the dutch oven is preheating with the oven.
(12) When it's done preheating, plop the dough into the cast iron vessel.
(13) Shut the lid and bake for 30 minutes.
(14) Remove the lid and bake for another 15 minutes
Note: if you don't have dutch oven, you can use a cast iron skillet (9"+) and aluminum foil for lid.
Cookie sheets (produces a thinner crust):
(8) Loosely cover dough with plastic wrap.
(9) Let sit for 15 minutes.
(10) During the 15 minutes, line 2 cookie sheets with parchment (not wax!) paper.
(11) Cut the dough into 2, 4, or 8 equalish lumps.
If you haven't done this before, I promise this will be messy. Keep your hands, scraper and workspace well floured; and use the scraper often.
(12) Transfer the lumps onto cookie sheets. Cover with tea towels.
Sprinkle cornmeal over the top of dough to keep the towels from sticking.
(13) Let sit for 2.5 hrs.
(14) Preheat the oven to 450F 10 min before step (13).
(15) Spray or brush the dough with water. Then put a deep slash through the top of each dough lump.
(16) Bake for 25-35 minutes; until deep golden brown.
Loaf pans (produces a thin crust):
Note: Out of the dutch oven, cookie sheet and loaf pan methods, I like this one's crust the least.
(8) Loosely cover dough with plastic wrap.
(9) Let sit for 15 minutes.
(10) Cut the dough in half.
If you haven't done this before, I promise this will be messy. Keep your hands, scraper and workspace well floured; and use the scraper often.
(11) Fit the two lumps of dough into the pans.
(12) Let sit for 2.5 hrs.
(13) Preheat the oven to 450F 10 min before step (12).
(14) Spray or brush the dough with water. Then put a couple deep slash through the top of each dough lump.
Muffin pans:
under development
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