by Sarah K.
1 1/4 cups all purpose flour
2 Tablespoons bread flour
3/4 teaspoon salt
1/4 teaspoon yeast
3/4 teaspoon salt
1/4 teaspoon yeast
1/2 teaspoon sugar
1/4 cup Kary's Dry Roux
1/2 cup + 2 Tablespoons warm water
1/4 cup warm ale
1 teaspoon malt vinegar
1/4 teaspoon vanilla extract
1 Tablespoon oil
2 teaspoons each white & black sesame seeds
In a large bowl, pile the flours, salt, yeast, sugar and Kary's Dry Roux. Mix water, ale, malt vinegar and vanilla together, then pour over dry ingredients and mix well with a fork until it becomes smooth and stretchy.
Cover with cling wrap and let rise for 12-18 hours.
Turn out the dough onto a well-floured surface and stretch and fold it back on itself a few times (remember, the recipe is no-knead, so you don't need to work it for long, just until it's smooth and holds a ball shape).
Oil a clean, large bowl and sprinkle sesame seeds around the sides and bottom of the bowl, then place dough into the bowl and cover again with cling wrap.
Let rise for 4 more hours.
Place a dutch oven (I used a 2.25 quart Staub), or other heavy, oven-safe lidded pot into a cold oven and preheat to 450°F. Carefully turn the dough into the hot pot, cover and bake for 30 minutes; then uncover and bake for another 10 minutes. Cool on a wire rack, letting it rest at least 30 minutes before cutting.
1/2 cup + 2 Tablespoons warm water
1/4 cup warm ale
1 teaspoon malt vinegar
1/4 teaspoon vanilla extract
1 Tablespoon oil
2 teaspoons each white & black sesame seeds
In a large bowl, pile the flours, salt, yeast, sugar and Kary's Dry Roux. Mix water, ale, malt vinegar and vanilla together, then pour over dry ingredients and mix well with a fork until it becomes smooth and stretchy.
Cover with cling wrap and let rise for 12-18 hours.
Turn out the dough onto a well-floured surface and stretch and fold it back on itself a few times (remember, the recipe is no-knead, so you don't need to work it for long, just until it's smooth and holds a ball shape).
Oil a clean, large bowl and sprinkle sesame seeds around the sides and bottom of the bowl, then place dough into the bowl and cover again with cling wrap.
Let rise for 4 more hours.
Place a dutch oven (I used a 2.25 quart Staub), or other heavy, oven-safe lidded pot into a cold oven and preheat to 450°F. Carefully turn the dough into the hot pot, cover and bake for 30 minutes; then uncover and bake for another 10 minutes. Cool on a wire rack, letting it rest at least 30 minutes before cutting.
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