Ingredients
1 kilogram all-purpose flour
1 heaping tablespoon salt
1 envelope active dry yeast (1/4 oz)
3/4 liter warm water
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Domed stoneware baker traps steam for artisan crust at home
Black matte enamel interior — superior browning and self-basting lid
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Julia Child's baking companion — master bakers teach technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Domed stoneware baker traps steam for artisan crust at home
Black matte enamel interior — superior browning and self-basting lid
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Julia Child's baking companion — master bakers teach technique
You're reading one of recipes available free. Full library with Gastronome.
Combine the flour and salt in a large mixing bowl. Pour the yeast into a small bowl or coffee mug and add a little less than a cup of the warm water. Stir to dissolve the yeast. With one hand slowly pour the remaining warm water into the flour/salt mixture and mix with the other. Continue to mix and knead until the dough forms a dry ball which is fun to punch. After you've given the yeast orgy 10 minutes to get well underway, add the yeasty water to the dough ball. At this point the dough becomes a slimy lumpy paste which requires at least 30 minutes of continuous kneading, though Nathalie recommended 45 minutes to an hour. I use only one hand to knead the dough (aka massage the paste) at this point because it takes a long time, is very sticky, and if you get interrupted and need to use your hands you will lose quite a bit of dough when you wash them. When you're finished kneading, scrape the dough off your hand onto the sticky mass which has just sucked away part of your soul and cover the bowl with a damp kitchen towel. Give the dough 3 hours to rise. Generously flour a clean working surface, and pull the dough out of the bowl onto the counter, scraping the sides. At this point the dough has transformed into a pillowy magical substance which makes you believe the French really know what they're doing. Press and fold the dough many times until you have kneaded out all the air and form into a ball. Line a shallow, wide-mouthed bowl or basket with a kitchen towel (use the same one if it's dry) and coat with flour. Place the dough ball inside and wrap loosely with the sides of the towel. Set aside again to rise for 1 to 2 hours. Pre-heat the oven to 350?F and generously flour a baking pan or cookie sheet. Transfer the dough from the bowl to the cookie sheet simply by lifting the towel and letting the dough slide onto the pan. It will look deflated and pathetic, but that's ok. With a sharp or serrated knife carve a shallow grid (i.e. tic-tac-toe sign) in the top of the