In a large bowl, I put some dry yeast (about 2 tsp?), flour, a bit of sugar, and a couple of cups of warm water. Let it do its thing on the counter for awhile. After it was bubbly, added more flour, olive oil, couple tsp. of salt, more flour, until thick like a muffin batter. I covered it with plastic wrap and it sat and did its thing some more....
I got the oven hot (425, convection), heated the dutch oven with lid as the oven warmed up. Took some coarse cornmeal and sprinkled on the bottom of the DO (think little ball bearings), dumped the dough in (after it had about doubled in size), put the lid on and let it bake until done. maybe 45 minutes?
After turning it out and it cooled some, I tapped/scraped the excess cornmeal off the bottom.
yum.
I've made this too, from the America's Test Kitchen recipe. It's terrific to be able to get such a nice crust on a loaf of bread isn't it?
ReplyDeleteI've made the NYT's recipe, but get my shorts in a bunch and want it NOW!
ReplyDeleteand, it makes great French toast!
ReplyDelete