Cover the bowl with a lid, plastic wrap, or a large plate. You want the dough sticky, if it’s too dry or there’s still flour in the bottom of the bowl you can stir in an extra teaspoon or two of water. Using a rubber spatula stir and fold the mixture until a shaggy dough ball forms. In a large bowl, mix together the flour, salt, and yeast.I’ve baked this recipe in both of them with great results. A 2-quart one made by Martha Stewart and a 2 ¾-quart shallow dutch oven made by Le Creuset. We own two small enamel-coated dutch ovens. You’ll also need a large mixing bowl plus something to cover it with, a rubber spatula, a cooling rack, and a 2 to 3-quart Dutch oven (that’s oven safe to at least 425☏). Cornmeal: Extra insurance your bread won’t stick, plus it adds a tiny crunch and artisan-style feel to the bread.Oil: To keep the dough from sticking to the bottom of the pot.Apple Cider Vinegar: This gives the bread a little tangy flavor.Salt: Table salt works fine, sea salt is another good option.We use the little blue packets from Fleischmann’s. You’ll get a bit more structure and a chewier texture with bread flour but you don’t have to run out and buy it. Here’s what you’ll need to make this small loaf of bread: It makes a cute little loaf of bread in under 90 minutes! If you’re looking for a quicker bread option, try our mini soda bread that’s made without yeast. By lunchtime the bread’s cooled and ready to be devoured. Saturday morning I shape it, let the dough rise again, and then I pop it in our countertop oven to bake. I mix up the dough on a Friday evening and let it rise overnight. In our house, we call this Weekend Bread. The bolded items are the only time where you have to actually be present/paying attention. 2nd Rise – 1 hour (longer if it’s cold).Prepping Pan and Shaping Dough – 10 minutes.1st Rise / Fermentation – 12 to 18 hours.Here’s a little rundown of how the timing works out: Wait, did I just lose you? Come back! While this is definitely not a quick recipe, most of the time is hands-off. In total, the bread takes about 15 to 22 hours to make.
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