Asenna Steam
kirjaudu sisään
|
kieli
简体中文 (yksinkertaistettu kiina)
繁體中文 (perinteinen kiina)
日本語 (japani)
한국어 (korea)
ไทย (thai)
български (bulgaria)
Čeština (tšekki)
Dansk (tanska)
Deutsch (saksa)
English (englanti)
Español – España (espanja – Espanja)
Español – Latinoamérica (espanja – Lat. Am.)
Ελληνικά (kreikka)
Français (ranska)
Italiano (italia)
Bahasa Indonesia (indonesia)
Magyar (unkari)
Nederlands (hollanti)
Norsk (norja)
Polski (puola)
Português (portugali – Portugali)
Português – Brasil (portugali – Brasilia)
Română (romania)
Русский (venäjä)
Svenska (ruotsi)
Türkçe (turkki)
Tiếng Việt (vietnam)
Українська (ukraina)
Ilmoita käännösongelmasta
Add your kosher salt.
With your dough hook, put the mixer on low and slowly add your flour until it’s mixed in with the yeast. (If you're not using the mixer, knead the dough until smooth.)
Turn off your mixer and lightly sprinkle a pinch of flour on the dough to keep it from sticking to the bowl but do not mix it in.
Take a clean, damp kitchen towel, cover your bowl and let sit for 1 hour in a warm area of the house. After an hour, the dough should have doubled in size, if not, let it sit for a little longer.
Now, this is where we shape it. Shape it into a ball and take each side and pull it up towards the middle. Keep doing this until you get it round.
Lightly flour your empty mixing bowl and place your dough back in with the smooth side up. Grab your damp towel and cover it for another 30 minutes.
While your dough continues to rise, pre-heat your oven to 460F and place your dutch oven inside (lid on) so it gets really hot – around 30 minutes.
After 30 minutes remove the lid from your dutch oven and cook for another 15 minutes – or until the outside is brown and flaky -- with the lid off.
Let the bread sit for 15 minutes before cutting open. It will still continue to cook.
Enjoy!