INGREDIENTS
3-1/4 cups all-purpose flour
1 teaspoon active yeast (not rapid or instant)
1-1/2 teaspoons kosher salt
1-1/2 cups slightly warm water (tepid)
--2 teaspoons canola oil
(For top and bottom of dough ball so it doesn't stick or form crust while rising)
-2 TB butter melted in ramekin, with brush (set aside)
--10” Seasoned Cast Iron Skillet
METHOD
Add flour to bowl. Add yeast and kosher salt and stir thoroughly. Add barely warm (tepid) water and stir thoroughly. The dough will look rough and shaggy but make sure there are no lumps and all flour is hydrated.
Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn dough in the bowl and do so on this side so the whole ball of dough is slightly coated with the oil.
Cover the bowl with plastic wrap. Throw a clean kitchen towel over top and underneath of bowl and set it in a warm, draft-free corner. Leave it alone for 8 hours. (Save plastic wrap).
When risen, in the bowl, fold dough over on itself at 7 times (to rid of air bubbles) then reform into ball. Using a bit more canola oil on hands and bowl, if need be, to prevent sticking.
Cover dough with same plastic wrap and let it sit for 1 hour.
About 20 minutes before the hour is up, turn on oven to preheat to 375F.
After the full hour, the dough will have risen and nearly doubled in size. Quickly drop the ball of dough (it’ll be sticky) into the 10” skillet. Slash an 'X' on top of the dough with a sharp knife 1/4” deep that's been sprayed w/oil, and use fingers to spread loaf evenly to outside edge. Bake for 35 minutes, turning after 15 minutes and brushing with melted butter; plus basting with melted butter at end of baking.
Remove loaf from skillet to a baking rack, cover with clean kitchen towel(s) to cool for 2 hours before storing.
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