Папки: Baking
Ingredients:
3 cups (360 g) all-purpose flour
1 1/4 teaspoons (7 g) salt
1/2 teaspoon (2 g) instant yeast
1 1/2 cups (360 ml) warm water
1/2 cup dried cranberries
1 tablespoon olive oil
1 teaspoon finely chopped fresh rosemary
Flaky sea salt, for topping
Directions:
In a large bowl, combine flour, salt, yeast, rosemary, and dried cranberries. Stir to mix evenly.
Add the warm water and olive oil, then stir with a wooden spoon until a shaggy dough forms.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12–14 hours, or until doubled and bubbly.
Once risen, turn the dough onto a floured surface. Gently shape it into a round ball without kneading.
Place the dough on a piece of parchment paper, cover again, and let rise for 30–40 minutes.
Meanwhile, place a Dutch oven (with the lid on) into the oven and preheat to 450°F (230°C).
Carefully lower the dough (with parchment paper) into the hot Dutch oven. Sprinkle the top with flaky sea salt.
Cover and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes, or until deep golden brown.
Transfer to a wire rack to cool before slicing.
3 cups (360 g) all-purpose flour
1 1/4 teaspoons (7 g) salt
1/2 teaspoon (2 g) instant yeast
1 1/2 cups (360 ml) warm water
1/2 cup dried cranberries
1 tablespoon olive oil
1 teaspoon finely chopped fresh rosemary
Flaky sea salt, for topping
Directions:
In a large bowl, combine flour, salt, yeast, rosemary, and dried cranberries. Stir to mix evenly.
Add the warm water and olive oil, then stir with a wooden spoon until a shaggy dough forms.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12–14 hours, or until doubled and bubbly.
Once risen, turn the dough onto a floured surface. Gently shape it into a round ball without kneading.
Place the dough on a piece of parchment paper, cover again, and let rise for 30–40 minutes.
Meanwhile, place a Dutch oven (with the lid on) into the oven and preheat to 450°F (230°C).
Carefully lower the dough (with parchment paper) into the hot Dutch oven. Sprinkle the top with flaky sea salt.
Cover and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes, or until deep golden brown.
Transfer to a wire rack to cool before slicing.