Bread Boule- Pro Kitchen Style- Dutch Oven

8 Servings
Bread
American
***MY FAVES Bread American

3 cups ur (15 ozs)
1 1/2 teaspoon t
1/4 teaspoon Rapid rise (instant) st
7 ounce Water
3 ounce Mild pilsner r
1 tablespoon te vinegar

timing: mixing - 5 min, knead- 5 min, rise 1 1/2 hrs, rise more 30 min, bake- 1 hr, cool 2 h = 5h 15 min in total combine ingred in large bowl, using scraper cover, allow to sit at room temp, 8-18 hours. place 12x18 sheet parchment inside 10" skillet spray with non-stick spray transfer dough to roll out surface, knead 10-15 times ONLY form dough into ball, place round side up in skillet (parmchment) spray top of dough, cover with saran loosely allow to rise 1 1/2 hours, at room temp preheat oven to 500, put dutch oven inside to preheat also allow dough to RISE another 30 min. (still in skillet, no need to do anything yet) at 2hrs- end of rise time- sprinkle w/ flour and slash using parchment as a sling, transfer to preheated dutch oven immediately out lid back on reduce oven to 425, bake 30 min remove lid and bake until loaf is deep brown in color- center should read 210 deg -about 20-30 min longer remove bread from dutch oven, allow to cool on a wire rack allow to cool at least 2 hours before slicing Rating: Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .


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