| 55 | 56 | 57 | 58 | 59 |
| 1 | 121 | 242 | 362 | 483 |
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Granny White
hour.
Sprinkle clean work surface with 1 tablespoon reserved flour and
work dough into a ball. Line a banneton or bowl with a clean
non−terrycloth kitchen towel; sprinkle cloth with remaining tablespoon
of flour. Press dough into bowl; spray lightly with nonstick cooking
spray and cover lossely with plastic wrap. Set aside in a warm,
draft−free place to rise until almost doubled in bulk, but still
firm, about 30−40 minutes.
Preheat oven to 450. Spray a baking sheet with nonstick cooking
spray and sprinkle the center with cornmeal. Gently turn the dough
out onto the cornmeal.
Cut an 'x' in the center of the dough with a clean razor blade or
the steel blade of the food processor. Set dough aside in a warm,
draft−free place to rise until doubled in bulk and springy, about
1
0 minutes.
Bake 20 mintues; reduce oven temperature to 400 and bake 10 minutes
longer or until bread sounds hollow when tapped on the bottom. Cool
on a rack.
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