Рецепт French Bread #8 (In Clay Baker)
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Ингредиенты
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Инструкции
- Place everything in pot in order presented. Press "start." When second knead cycle has completed, turn off machine and allow dough to rise till doubled in bulk. Punch down and allow to double in bulk a second time.
- Punch dough down and remove from pot. Form into a ball and allow to rest 5 minutes.
- While dough is rising in bread machine machine, soak the Terra Cotta baking dish in water for about 30 minutes. Just before using, grease the bottom half of the dish and dust with cornmeal.
- After the 5 minutes. rest period, form dough into a 15 inch long loaf and carefully lift into the dish. Place dish in a hot (about 85 deg.) spot and allow dough to double in bulk for the third time.
- When ready to bake, cover the dish with the soaked lid and place in a Cool oven. Turn on the oven, set the temperature control to 400 deg. F and allow to bake 30 minutes. with the lid on. After the 30 minutes. remove the lid, reduce the temp to 375 deg. F and bake another 15-20 minutes. or possibly till the desired color is reached. During the final baking period, turn the dish periodically to ensure even browning. When done, remove immediately to wire rack for cooling.
- NOTES : You are indeed lucky to have received a clay baker as a gift. I have one and it does a marvellous job. It bakes a loaf of French bread which has a thin, crackly, very crisp crust.
- Assuming your clay baker is about the same dimensions as mine, 15x6x8 inches, you should be aware which It is not large sufficient to handle a 1 1/2 lb. loaf.
- When the loaf expands in the oven it will get up into the lid, stick, and create an enormous mess. The recipe I use is for a 1 lb. loaf and it works perfectly.