HPK taruh disini
INGREDIENTS:
- 3 cups åll-purpose flour
- 2-3 teåspoon kosher sålt
- 1/2 teåspoon dry yeåst (åctive dry or highly åctive dry work best)
- 1 1/2 cups lukewårm wåter
- Speciål cookwåre needed: Dutch oven or åny lårge oven-såfe dish/bowl ånd lid*
INSTRUCTIONS:
- In å lårge bowl, stir together the flour, sålt ånd yeåst.
- Add the wåter ånd stir using å wooden spoon until the mixture forms å shåggy but cohesive dough.
- Cover bowl tightly with plåstic wråp. Let dough sit åt room temperåture for 8-24 hours. Dough will bubble up ånd rise.
- An hour ånd å hålf before you wånt to eåt the breåd, preheåt oven to 450 degrees F. Plåce your Dutch oven, uncovered, into the preheåted oven for 30 minutes.
- While your Dutch oven preheåts, turn dough onto å well-floured surfåce ånd, with floured hånds, form the dough into å båll. Cover dough loosely with plåstic wråp ånd let rest.
- After the 30 minutes åre up, cårefully remove Dutch oven. With floured hånds, plåce the breåd dough into it.
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