Unsalted Bread with Unsalted Butter and Salt

  1. Combine the flours, yeast, and salt in a large bowl.
  2. Add 1 5/8 cups of water and stir until blended; the dough will be shaggy and sticky.
  3. Cover the bowl tightly with plastic wrap and let rest for 12 to 18 hours at room temperature.
  4. It is ready when its surface is dotted with bubbles.
  5. Turn the dough out onto a lightly floured board, flour the top, and fold the dough over itself once or twice.
  6. Cover with plastic and let rest for 15 minutes.
  7. Using just enough flour to keep the dough from sticking to your hands, quickly shape the dough into a ball.
  8. Place a flat-weave (not terry) kitchen towel on a sheet pan and coat the towel with flour.
  9. Put the dough, seam side down, on the towel.
  10. Sprinkle generously with more flour and cover with another towel.
  11. Let rise for 2 hours, until the dough does not readily spring back when poked with a finger.
  12. At least 45 minutes before the dough is done rising, put a 6- to 8-quart covered Dutch oven (plain or enameled cast iron) in the oven and preheat the oven to 450F.
  13. When the dough has risen, remove the top towel.
  14. Slide your hand under the bottom towel and gently flip the dough into the hot Dutch oven, seam side up.
  15. Shake the Dutch oven to position the dough in the center.
  16. Cover and bake for 35 minutes.
  17. Uncover and bake for about 10 minutes more, until the top is very crusty.
  18. Let cool on a rack.
  19. To serve, cut the bread into thick slices and serve with the butter and a small pile of sel gris.

bread flour, rye flour, whole wheat flour, yeast, threefinger, butter, pile of sel gris

Taken from www.epicurious.com/recipes/food/views/unsalted-bread-with-unsalted-butter-and-salt-382434 (may not work)

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