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Crackling-Crust Country Boule
This round loaf needs only the four basics, but folding the corners in during shaping is what gives it structure. Closed during baking, the Ultra Pro behaves like a cast-iron pot, trapping steam so the dough rises before the crust sets.
- Total time
- 130 min
- Prep
- 10 min
- Cook
- 40 min
- Rest
- 80 min
Ingredients
Method
Combine the flour and salt in a 4.5 l bowl. Make a well, add the yeast and lukewarm water, then work from the centre outward with a spoon, drawing the flour in a little at a time.
Turn the dough out and knead it hard for 5 to 6 minutes until smooth. Shape it into a ball, put it back in the closed bowl and let it rise somewhere warm for at least 30 to 40 minutes, until doubled.
On a lightly floured surface, knock the dough back and shape it into a square. Fold the four corners to the middle, then fold in the corners of the new square. Turn it over, pull it into a tight ball and place it in the lightly oiled Tupperware Ultra Pro 3.5 l.
Close the Ultra Pro and let the dough rise for 40 minutes somewhere warm, until it almost reaches the lid. Heat the oven to 240 °C (465 °F).
Dampen the surface with a brush dipped in water, score it with a tomato knife and dust with a little flour. Bake covered for 30 to 40 minutes.
