Fall 2025 Unscripted Magazine - Flipbook - Page 43
3.
Add Salt:
Sprinkle in the salt. If it feels dry or hard to
mix in, add a tablespoon or two of water to
help it incorporate. Mix gently by hand until
fully incorporated.
4.
Let It Rise & Fold:
Let the dough rise at room temperature for
4–5 hours. During the first 2 hours, fold the dough
every 30–45 minutes. To fold, grab one side of the
dough, stretch it upward, and fold it over itself.
Repeat on all 4 sides. Gently press down after
the last fold. This helps build strength and
structure in the dough.
5.
Divide & Shape:
Flour a clean surface and gently shape the
dough into a loose ball, pinching the edges
together to form a seam. Let it rest for 1 hour.
Then, reshape it into a tighter ball and place
it in a lightly floured bowl or proofing basket,
seam side up, for the final rise.
6.
Final Rise (Overnight):
Loosely cover the dough with a kitchen towel
or plastic wrap and refrigerate overnight
(8–12 hours).
7.
Bake:
Preheat oven to 475°F with a Dutch oven or baking
stone inside. Gently move the dough from your
bowl or proofing basket onto a piece of parchment
paper. Using a sharp knife, make a few shallow cuts
on top—this helps the bread expand as it bakes.
8.
Bake for 20 minutes covered with a lid. Then,
bake 25–40 minutes uncovered, until the crust
is deep golden and crisp.
9.
Cool for at least 1 hour before slicing. Store
at room temperature in a paper bag or loosely
*For longer storage, slice and freeze in an
wrapped in a clean kitchen towel, which will
airtight bag. You can toast or warm slices
keep it fresh for 2–3 days.
straight from the freezer.
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