Lazy Boule

Lazy Boule

65% hydration, stand mixer, makes 1 loaf

Ingredients

strong white flour  500g
water               325g
salt                10g
instant yeast       7g

Recipe

1. Put in the stand mixer bowl:

[strong flour 500g, water 325g, salt 10g, yeast 7g]

Dough hook on speed 2 for 8 minutes, until smooth and elastic.

2. Tip out and shape into a tight ball, dragging it across the surface to build tension. Place seam side up in banneton with rice flour. Cover and prove somewhere warm 1.5 to 2 hours, until risen and puffy.

3. Towards the end of the prove, heat the Dutch oven with its lid at 230°C for 30 minutes.

4. Tip the banneton onto the sling so the dough lands seam side down. Dust the top with flour, score 1cm deep, then lower into the hot pot, lid on, bake 30 minutes.

5. Lid off, drop to 210°C and bake 15 to 20 minutes more until deep golden. Cool on a rack at least 1 hour before cutting.

❄ Freezer
Freeze: whole or sliced, in a bag.
Reheat: whole, from frozen into a hot oven 10/15 min. Sliced: toast from frozen.
Keeps: 3 months frozen, 2/3 days in the bread bin.