AND..... You don't have to knead it!! That really works for me!
This is what it looks like after a day in the fridge (I've used some dough already) Refrigerate for a least 3 hours. (My 1st batch I threw in the freezer for 1 hour because I couldn't wait- it turned out great!)
This recipe makes apx 8 loaves ( a bit small if you ask me!) So it makes 6 my size loaves!
Here I cut off a hunk with a serrated knife and pulled the sides down and under to make ball (boule). Then I did some pretty slicing for rising. Let it rest for 40 minutes.
Before I pop it the oven I slice it again for extra rising. It really works! I also preheat the oven to 450 degrees and put a pan of hot water under the stone. (i do this during the last 10 minutes of rising)
Please make sure you DO NOT KNEAD the DOUGH!
Above I mentioned a stone. You need a pizza stone or some other sort of baking stone to get that great bottom! I hear bricks work?
You'll also want some corn meal for moving your dough easily. In the above picture I placed the meal on then let the bread rise. It then slides easily from this pan (it has no sides ) into the oven!The recipe suggests a pizza peel. I wish I had one now! I'll be making this a lot.
After you have quickly (do lose that steam and heat) slide your dough into the oven you'll want to bake for 30 minutes. Take out and let cool until dinner if you can! It has a crispy crust and chewy,yummy texture. Taste great with butter and jam.
Here is a pic of a longer loaf, it looks flat but it really isn't. You can shape it anyway you like. I made mini ones to put chili in for dinner tonight. You can also make pizza crust, pecan or cinnamon rolls out of this dough! It's so versatile. This will almost always be in my refrigerator!
This really works for me! Check out other great tips at http://www.wearethatfamily.com/ for WFMW