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STEP 1
Bowls should be
clean and dry. |
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STEP 7
Scale dough into desired portion sizes, round, and place into
the proofing baskets seam-side up. |
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STEP 2
Spray with an
oil/water mixture.
(50% Olive Oil & 50% water) |
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STEP 8
Place baskets in a proof box to rise, or cover loosely with
a plastic bag. |
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STEP 3
First Coating
Coat with flour. |
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STEP 9
Allow the loaves to
double in size. |
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STEP 4
Shake out excess. This coating will last for several weeks. |
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STEP 10
Sprinkle the peel with cornmeal, then invert the dough onto the
peel. |
|
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STEP 5
Second Coating
For daily use.
Plain Bread: use potato flour.
Floured Bread: combine 1/3 potato flour and 2/3 rye flour. |
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STEP 11
Score the loaf, and quickly slide the loaf onto the
hearth of the oven, or baking stone! |
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STEP 6
Dust containers with the above flours and shake-out excess. |
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STEP 12
Cool to room temperature before slicing. |
