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Ingredients:
430 g all purpose flour
1/4 tsp. instant or rapid-rise yeast
1 heaping tsp. salt
210 ml water, room temperature
90 ml mild flavoured lager beer, non alcoholic OK
1 Tbs. red wine vinegar
1. Measure and whisk the flour, yeast, and salt in a large bowl. Add the water, beer, and red wine vinegar.
Mix ingredients with spatula or wooden spoon until shaggy, 2-3 minutes. Cover bowl loosely with plastic
wrap and let it rest at room temperature for 8 to 18 hours.
2. Remove dough from bowl to a floured work surface and knead for 10 to 15 seconds. Shape the dough
into a ball, pulling dough to stretch. Transfer the ball, seam-side down, onto a parchment lined 10-inch
skillet. Cover loosely with plastic wrap or a towel and let rise until dough doubles, around 2 hours.
3. About 30 minutes before baking, preheat oven to 260ºC. Place a 6-to-8 quart Dutch oven or heavy pot
on lowest rack. Meanwhile, make a slash along top of dough about 1/2 inches deep. Remove preheated
pot from oven and remove lid. Lift up dough by picking up edges of the parchment and easing into pot. Put
the lid back on the pot and place in oven. Reduce temperature to 230ºC and bake, covered, for 30
minutes. Remove lid from pot and bake another 30-40 minutes, same temperature, until bread is a deep,
golden brown. Transfer to rack and cool for at least two hours.
Yummy Crumby