Do you mean above that you mix the dough as you would normally and then add in cheese/olives/nuts/herbs and then do the 40-90m rise? Here is a video to watch on shaping wet dough, which is a bit different than more traditional recipes.

Then tell us. Including my husband. I sometimes use parchment to make life easier, other times because I’ve run out of corn meal to dust my peel with. Notify me of follow-up comments by email. Couldn’t be happier with the results!
When do I add olives or onion? I am wondering if you would then get the stronger flavor of an older batch right away with a 2 day old batch? I’ve been wanting to try my hand at making homemade bread for awhile. Thank you so much. (At 30 min the temp was only 200°F) I also had a pan of boiling water in the oven. Be careful when adding boiling water to the hot tray because it steams up immediately. That way the inside stays nice and soft while the outside retains its crunch. It sounds like you were having similar issues, so I hope it was helpful to you as well. It's 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. I have a question. My initial dough hasn’t really risen in 2 hours…. What kind of flour do you use? Antonella, the timing in the recipe is for one loaf. And if so, what would be the accurate conversion? My husband, who thinks all major food groups should consist of bread, loved it as well. You bet, Debbie. I usually make 2 or 3 small boules over the course of a week. Hi, does this recipe work with rye or whole-wheat flour?? Enter your email address and get all of our updates sent to your inbox the moment they're posted. Lynn, you can. I did crank the oven and rescued the loaf with an additional 20 min of baking at the proper temp. I managed to roughly form a boule and placed it on a perforated pizza pan that had been coated with cornmeal. We can’t wait to hear what else you try. We have cake flour and bread flour. Thank you!! And I’ve made all kinds of shapes: boules, loaves, pan loaves, couronnes, epi. That’s nothing for a loaf of rustic artisan bread that’s homemade. You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it’s best to refrigerate the dough overnight before handling it.
(I stuck a sticky note on the outside of the container with the date, so I could keep track of the 14 days—not that I expected it to last that long!). Bake 450 covered for 25 minutes, then uncovered for another 20. The other issue can be the proper way of shaping the dough. Here is a post about baking in a DO: This turned out amazing! Hi. Truly delicious. There is good rising in the oven. If you want to experiment further, One could also do a 75%-20%-5% mix of white, wheat, and another flour (I’ve used ground flax seed).

Thanks. But for the record, 24.03 fluid ounces (a volume measure as correctly noted in the SeriousEats piece you link) = 24.9 ounces (mass), or nearly a full ounce of difference. Since my kids use it for toast, I bake it in a loaf pan, using half the risen dough. I found this recipe very easy to follow and I was very excited to bake my first loaf, but something seems to have gone awry… Any idea why it would take this bizarre shape? It’s the official bread of our annual cassoulet party, and guests even place an order for a loaf to take home. Seriously. And for 2-pound loaves, 45 to 50 minutes should do it. Love hearing this, alcia! The taste was good but still not done on the inside.


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