This recipe is very similar to Jim Lahey’s no knead pizza dough. There are a few differences in the technique. A little more time and patience, is required you can decide if it’s worth the extra effort.
First whisk the flour and yeast, next incorporate the water. Mix and then make a well in the center. Pour in the salt and let rest for 20 minutes uncovered.
Next, we’re going to fold each corner into the center one at a time. So fold, turn the bowl and fold again. Continue this process for about 1 minute. Then let the dough rest for 20 minutes.
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Continue this process 3 times, but the 3rd time you’ll notice a little bounce or spring in the dough. This is ideal.
Now you’re going to let this dough rest covered for 7 hours and the dough will double in size. It’s likely best to divide this work into two days. Leaving the dough in the fridge overnight is a good strategy.
Remove the dough and check out the beautiful air bubbles, allow dough to sit a room temp for a couple of hours. It’s going to rise a bit again...
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Preheat your Baking Steel at 450°F for about 45 minutes and place a sheet tray or pan on the bottom rack at the same time, we’re going to create some steam.
Remove the dough and place carefully on parchment. You’re going to form into a rectangle about 10- x 16-inch, don’t stress over the size. Just not too thin....
Now we have to launch, the back of a sheet tray is a good tool. Slide the parchment on the back side of a sheet tray. Carefully, this dough is soft. I did all four at the same time, an easier strategy may be to start with two, and then repeat.
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Immediately after the launch, place ½ cup of water into your steam pan. Close the oven and bake for 20 minutes until golden brown. Boom! You’re done...To a large bowl add the flour, yeast, salt, sugar, rosemary, and whisk well to combine. Add the cranberries and mix a few additional times to incorporate.
Make a well in the center of the bowl and pour in the water. Stir together with a spoon until a scrappy dough forms, scraping down the sides as necessary.
Carefully remove the dough from the bowl and transfer to a lightly floured surface. This is a very wet dough, so sprinkle a bit of flour over the top. With floured hands, gently grab the edges of the dough and fold it onto itself about 2-3 times. Sprinkle the dough with a little extra flour if the dough
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Transfer the ball of dough onto a piece of parchment paper. Grab both edges of the parchment paper and transfer the dough, still on the paper, to a large clean bowl. Cover the dough with a kitchen towel and let rest for 45 minutes.
Heat the oven to 450°F, place a 3.5 qt. dutch oven on the center rack, and let it heat up there for the full 45 minutes during which the dough is resting.
Very carefully, remove the dutch oven. Using the edges of the parchment paper, drop the dough, still on the paper, into the dutch oven. Place the lid back on, and place back into the oven. Let bake for 30 minutes.
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Remove the lid and let the bread bake for an additional 15-20 minutes, until golden brown, and hollow sounding when tapped. For extra security, you can use a instant-read thermometer to check if the bread is done, the bread is ready when the internal temperature at the center reaches 205-210°F.
Remove the dutch oven and use the parchment paper to transfer the bread to a cooling ack. Let the bread cool for about 1 hour before slicing with a serrated knife.
Immediately after the launch, place ½ cup of water into your steam pan. Close the oven and bake for 20 minutes until golden brown. Boom! You’re done...To a large bowl add the flour, yeast, salt, sugar, rosemary, and whisk well to combine. Add the cranberries and mix a few additional times to incorporate.
Make a well in the center of the bowl and pour in the water. Stir together with a spoon until a scrappy dough forms, scraping down the sides as necessary.
Carefully remove the dough from the bowl and transfer to a lightly floured surface. This is a very wet dough, so sprinkle a bit of flour over the top. With floured hands, gently grab the edges of the dough and fold it onto itself about 2-3 times. Sprinkle the dough with a little extra flour if the dough
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Transfer the ball of dough onto a piece of parchment paper. Grab both edges of the parchment paper and transfer the dough, still on the paper, to a large clean bowl. Cover the dough with a kitchen towel and let rest for 45 minutes.
Heat the oven to 450°F, place a 3.5 qt. dutch oven on the center rack, and let it heat up there for the full 45 minutes during which the dough is resting.
Very carefully, remove the dutch oven. Using the edges of the parchment paper, drop the dough, still on the paper, into the dutch oven. Place the lid back on, and place back into the oven. Let bake for 30 minutes.
Dutch Oven Bread
Remove the lid and let the bread bake for an additional 15-20 minutes, until golden brown, and hollow sounding when tapped. For extra security, you can use a instant-read thermometer to check if the bread is done, the bread is ready when the internal temperature at the center reaches 205-210°F.
Remove the dutch oven and use the parchment paper to transfer the bread to a cooling ack. Let the bread cool for about 1 hour before slicing with a serrated knife.
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