WebApr 20, 2012 · Cover the dough with a cotton towel and let rise 1-2 hours, until more than doubled in size. Heat the oven to 450-500℉. Place the pot in the oven at least 30 …
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Web20g fine sea salt. 800g filtered water. about 20g additional flour. coarse polenta or semolina. Weigh the flour, yeast and salt into your proving bowl and mix together. Weigh the water …
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WebJan 6, 2023 · First, combine the flour, yeast, salt, lemon zest, and rosemary in a large bowl. Then, add the water and stir to form a very sticky dough. Cover the bowl with plastic …
WebJim Lahey's No-Knead Small Baguette includes 3 cups bread flour plus more for the work surface, 1/2 teaspoon salt, 3/4 teaspoon sugar, 1/4 teaspoon instant or other active dry yeast, 1 1/2 cups cool (55 to 65°F …