do i really need to write anything? these came out beyond beautiful and so yummy, using the classic no knead recipe, which you can learn how to make here.
Great question Ciao Chow Linda! I've been so busy with school, I haven't had a chance to write out all the steps, so I apologize for being vague.
I stretch out the dough into those long cigar shapes, score them, powder them with flour, and then let them proof for a 45 min - hour. Meanwhile, I let my oven roar up to 500*F. I leave two cast-iron pots on the bottom of the oven and a cooking tray in the middle rack to get hot. After the dough has proofed, I scoot them onto the hot cooking tray. Then I pour boiling water into one of the hot cast-iron pots, creating tremendous steam. Close the door. Wait 40 seconds. Pour more boiling water into the other cast-iron pot. Do this maybe twice more. Then I just let the bread bake for about 20-30 minutes more.
I'm oogling. The pictures itself says a thousand words!
ReplyDeleteI've never seen it made into a loaf shape like these - it's usually made in a covered pot. How did you get the crusty crust?
ReplyDeleteGreat question Ciao Chow Linda! I've been so busy with school, I haven't had a chance to write out all the steps, so I apologize for being vague.
ReplyDeleteI stretch out the dough into those long cigar shapes, score them, powder them with flour, and then let them proof for a 45 min - hour. Meanwhile, I let my oven roar up to 500*F. I leave two cast-iron pots on the bottom of the oven and a cooking tray in the middle rack to get hot. After the dough has proofed, I scoot them onto the hot cooking tray. Then I pour boiling water into one of the hot cast-iron pots, creating tremendous steam. Close the door. Wait 40 seconds. Pour more boiling water into the other cast-iron pot. Do this maybe twice more. Then I just let the bread bake for about 20-30 minutes more.
Hope that helps!
Ciao,
Chef Sam