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- Warm the water slightly: It should feel just a little warmer than body temperature, about 100 degrees F. Warm water will rise the dough to the right point for storage in about 2 hours.
- Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
- Mix in the flour–kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing.
- Allow to rise: Cover with a lid (not airtight) that fits well to the container you’re using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases.
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Deselect All1 1/4 teaspoons saltCornmeal, wheat bran or extra flour, as neededMix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side ...Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid ...- (4)
- Side-Dish
- Laura Calder
- French
Feb 18, 2020 · Ina Garten Just Shared the Chicken Salad Recipe She Made 'So Much' of In the '80s. My Pinterest board is filled with Ina Garten bread recipes ranging from easy quick breads to bread puddings and ...
Feb 26, 2024 · This no knead artisan bread can be baked as a loaf, a boule, or baguette and in a hot cast iron Dutch oven or on a pizza stone. No need for a stand mixer or dough hook attachment; this great recipe means homemade bread tonight!
- Bread
- American
This traditional salt-less Tuscan bread is best served with salty cheese or spicy spreads.
- (34)
- 140
- 1
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Level: Easy. Total: 30 min. Active: 30 min. Yield: 6 to 8 servings. Nutrition Info. Save Recipe. Ingredients. Deselect All. 1 pound cherry or grape tomatoes, halved through the stem. 1 pound...
- Ina Garten
