Serves
Makes 1 loaf
Ingredients
- 3 cups + 2 tbs bread flour or all-purpose flour
- ¼ tsp active dry yeast
- 1¾ tsp fine sea salt
- 1 tbs granulated sugar
- 1½ tbs freshly chopped rosemary
- ½-cup dried cranberries
- 1½ cups water, room temp
Procedure
To a large bowl add the flour, yeast, salt, sugar, rosemary, and whisk well to combine. Add the cranberries and mix a few additional times to incorporate.
Make a well in the center of the bowl and pour in the water. Stir together with a spoon until a scrappy dough forms, scraping down the sides as necessary.
Cover the dough with plastic wrap and place in a warm (about 70°F), draft-free place, and let rest for 12-16 hrs.
Carefully remove the dough from the bowl and transfer to a lightly floured surface. This is a very wet dough, so sprinkle a bit of flour over the top. With floured hands, gently grab the edges of the dough and fold it onto itself about 2-3 times. Sprinkle the dough with a little extra flour if the dough
seems too sticky to work with, then form it into a ball.
Transfer the ball of dough onto a piece of parchment paper. Grab both edges of the parchment paper and transfer the dough, still on the paper, to a large clean bowl. Cover the dough with a kitchen towel and let rest for 45 minutes.
Heat the oven to 450°F, place a 3.5 qt. dutch oven on the center rack, and let it heat up there for the full 45 minutes during which the dough is resting.
Very carefully, remove the dutch oven. Using the edges of the parchment paper, drop the dough, still on the paper, into the dutch oven. Place the lid back on, and place back into the oven. Let bake for 30 minutes.
Remove the lid and let the bread bake for an additional 15-20 minutes, until golden brown, and hollow sounding when tapped. For extra security, you can use a instant-read thermometer to check if the bread is done, the bread is ready when the internal temperature at the center reaches 205-210°F.
Remove the dutch oven and use the parchment paper to transfer the bread to a cooling ack. Let the bread cool for about 1 hour before slicing with a serrated knife.
By Kristan Raines
Serves
Makes 1 loaf
Ingredients
- 3 cups + 2 tbs bread flour or all-purpose flour
- ¼ tsp active dry yeast
- 1¾ tsp fine sea salt
- 1 tbs granulated sugar
- 1½ tbs freshly chopped rosemary
- ½-cup dried cranberries
- 1½ cups water, room temp
Procedure
To a large bowl add the flour, yeast, salt, sugar, rosemary, and whisk well to combine. Add the cranberries and mix a few additional times to incorporate.
Make a well in the center of the bowl and pour in the water. Stir together with a spoon until a scrappy dough forms, scraping down the sides as necessary.
Cover the dough with plastic wrap and place in a warm (about 70°F), draft-free place, and let rest for 12-16 hrs.
Carefully remove the dough from the bowl and transfer to a lightly floured surface. This is a very wet dough, so sprinkle a bit of flour over the top. With floured hands, gently grab the edges of the dough and fold it onto itself about 2-3 times. Sprinkle the dough with a little extra flour if the dough
seems too sticky to work with, then form it into a ball.
Transfer the ball of dough onto a piece of parchment paper. Grab both edges of the parchment paper and transfer the dough, still on the paper, to a large clean bowl. Cover the dough with a kitchen towel and let rest for 45 minutes.
Heat the oven to 450°F, place a 3.5 qt. dutch oven on the center rack, and let it heat up there for the full 45 minutes during which the dough is resting.
Very carefully, remove the dutch oven. Using the edges of the parchment paper, drop the dough, still on the paper, into the dutch oven. Place the lid back on, and place back into the oven. Let bake for 30 minutes.
Remove the lid and let the bread bake for an additional 15-20 minutes, until golden brown, and hollow sounding when tapped. For extra security, you can use a instant-read thermometer to check if the bread is done, the bread is ready when the internal temperature at the center reaches 205-210°F.
Remove the dutch oven and use the parchment paper to transfer the bread to a cooling ack. Let the bread cool for about 1 hour before slicing with a serrated knife.
