![]() ![]() The crackly brown crust here is the result of baking this bread in a Dutch oven. If you don't have a proofing basket, no worries! Just use a medium-sized (8- or 9-inch diameter) mixing bowl to let the bread do its final rise before you bake it. You also end up with beautiful flour rings on the crust! We like to use an 8- to 9-inch proofing basket for a single loaf of bread. If you're serious about homemade bread, you may enjoy using a proofing basket (it's one of my favorite kitchen tools!) to help the bread keep its shape while it rises. Bake for 30 minutes with the lid on, then remove the lid and bake another 10-15 minutes to help the bread develop more color. Bake (45 minutes) Carefully transfer the bread to your preheated Dutch oven (or use an alternative method!) I like to use a piece of parchment paper to make it easier to lift the bread in and out of the pot.Let the dough rise one final time (30 minutes) When your dough is shaped, pop it into a medium-sized bowl or proofing basket to rise for 30 minutes while you preheat the oven. ![]()
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