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Le Creuset French Oven No Knead Bread
Sides
Date: June 10, 2017
Ingredients:
  • --Preferment--
  • ¼ teaspoon yeast
  • ½ (120 grams) cup cool water
  • ¾ (105 grams) cup bread flour
  • --2nd Day Ingredients--
  • 1 cup (240 grams) lukewarm water
  • 2½ cups (312 grams) bread flour
  • 1½ to 2 teaspoons fine sea salt
Preparation Steps:
  1. Thoroughly mix preferment in a large bowl.
  2. Cover bowl with plastic wrap and store in cool place overnight (or at least 12 hours).
  3. 2nd Day: Add water, flour and salt to pre-ferment and mix well. Cover and allow to rise for 3-4 hours. Move to the refrigerator and allow the dough to ferment for at least 3 hours or up to one week.
  4. The longer the better as the fermentation process continues to add more sourdough-like flavor to the bread.
  5. Lightly dust a work surface with flour and remove dough from the bowl. With dusted fingers, stretch one side of dough up and over the center of the dough ball. Turn dough and repeat all the way around, allowing the folds to meet in the top center.
  6. Flip dough over so the seam is on the bottom and gently shape into a round loaf. Dust the interior of proofing basket with rice flour and transfer dough to the basket, seam side up.
  7. Cover with a cloth. Allow 2-4 hours for this final proof on the countertop or 6-24 hours in the refrigerator.
  8. Baking: Place a 3½-quart Le Creuset Dutch oven and its lid into a cold oven. Preheat oven to 475°.
  9. Remove cloth from the proofing basket and replace with parchment paper. Invert dough onto parchment paper. Using a lame or a very sharp knife, slash the top of the dough in your preferred pattern.
  10. Remove Le Creuset oven from the oven and take off lid carefully (it will be very hot).
  11. Using the parchment paper as a sling, lift dough and place it into the pot. Replace lid and return to the oven.
  12. Bake bread for 20 minutes, then remove the lid and bake for an additional 20-25 minutes.
  13. Remove the Le Creuset from oven and allow bread to cool for a few minutes. Using the parchment as a sling again, remove bread from the pot. The parchment paper will be brittle at this point; so do not travel very far!
  14. Allow bread to cool before slicing.
Notes:

Yield: 1 Loaf, 8 Servings

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