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1
Mixed the dough by hand for about two minutes.
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2
10 hours in refrigerator in a lightly oiled bowl covered with plastic wrap.
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3
10 hours at room temperature.
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4
No further proofing needed.
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5
Sprinkled the board with 1/4 cup flour.
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6
Turned out the dough and sprinkled some more flour on top.
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7
Formed and stretched the dough, which only absorbed about half the flour on the board.
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8
The dough was moist, but very easy to handle.
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9
Put the dough in a lightly-oiled baking pan 12x 4, bottom sprinkled with corn meal, to rest while pre-heating the oven.
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10
Heated a clay baker to 500, and turned the dough into it.
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11
Baked at 475 for 30 minutes lid on and 10 minutes lid off.
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12
Good oven spring.
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13
Crust cracked, and crackled while cooling.
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14
Thin crisp crust.
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15
Complex flavour.
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Note: The refrigeration and fermenting times are neither precise nor critical.
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17
About eight hours of each will work fine.
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18
The dough just needs to double in bulk in the fermenting stage.
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19
Ive also been making it with 50/50 unbleached white and multigrain, and thats delicious.
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20
The resting in the baking pan is optional.
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21
I can now handle the dough without that, so I shape it, and just let it sit on the board until ready for the pot.
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22
I've also baked this as a boule in an unglazed tagine.
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23
It also works in any covered pot.
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24
This recipe/method is posted on The Fresh Loaf.
