Ingredients (Four 10" rolls)

• 260 g 1% Milk*
• 6 g Instant Dry Yeast (about 1 packet)
• 8 g Diastatic Malt powder (optional)
• 400 g Bread Flour (all-purpose works too)
• 10 g Honey (or sugar)
• 20 g Olive Oil
• 8 g Salt
• Egg wash: 1 egg white + spoonful of water
• Cornmeal for sprinkling

*Note: You could use a liquid mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.

Instructions

1. Warm 260 g milk in the microwave for about 50 seconds. Ideally, the temperature is between 105-110 F to optimize yeast activity. Add 6 g of yeast along with 8 g diastatic malt powder and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.
   Note: Proofing the yeast is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
2. Meanwhile, add 400 g flour, 10 g honey, 20 g olive oil, and 8 g of salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes.
   Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start kneading.
3. Kneading (Gluten development) - 5:20 pm to 5:30 pm
4. Once rested, turn the dough out onto a clean counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky.
5. After kneading the dough, cut off a piece and test for gluten development by carefully stretching the dough very thin to check for a see-through 'window' before tearing.
   Note: The gluten window test is the key to understanding if the flour has been hydrated enough which is how gluten is developed. If the dough tears before getting to a slightly translucent window continue kneading for another couple of minutes.
6. Once done kneading, add the dough to the mixing bowl and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes though it could take longer depending on the yeast, room/dough temperature..
7. Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
8. Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick. Tightly roll the rough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long.
   Note: For shaping, just take a look at the video, it's hard to explain in words.
9. Evenly sprinkle cornmeal on two baking sheets. Shape each hoagie roll and place 2 on each baking sheet. Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.
10. With 15 minutes of proofing left, preheat the oven to 375 F. Place an oven-safe pan or another baking sheet on the bottom rack of the oven.
    Note: Ice will be dropped on the hot pan to help create a steamy environment for better oven spring.
11. Using a razor or really sharp knife, score the hoagie rolls with one long slash at a 45-degree angle to allow for oven spring.
12. Whisk the egg white and spoonful of water together. Using a brush, lightly spread the egg wash on the exterior to gives us a better crust. Sprinkle a little cornmeal over top. Note: At this point, you can sprinkle on toppings like sesame seeds, or herbs and spices if you would like.
13. Place the rolls into the oven on the middle rack and toss in 4 to 5 ice cubes on the hot pan on the preheated pan which will create steam.
14. Bake for 10 minutes then rotate the pan. Continue baking for another 8-10 minutes until the crust is golden brown and the internal temperature reaches 200 F.
15. Let cool completely on a wire rack. I actually like to store these in a plastic bag for 1 day before making a hoagie.

Une recette zéro déchet. J'avais déjà fait quelque chose de similaire avec des écorces de pastèques.

Ingrédients

• 2 belles grappes de fleurs de lilas à leur apogée
• 2 citrons
• 2 cuillères à soupe de sirop d’érable
• 1 litre d’eau
• 1 pichet ou pot Mason de 1 L

Instructions

1. Détacher chaque fleur et les déposer ensuite sur un tissu propre afin de vérifier qu’aucune bestiole ne s’y trouve.
2. Presser le jus des deux citrons et le verser dans un pichet.
3. Ajouter l’eau, le sirop d’érable et les fleurs. Mélanger.
4. Laisser infuser au frais pendant au moins 6 heures.
5. Déguster!

Ce pain est vraiment très bon. Il est un peu sucré à cause du miel mais ce n'est pas trop. Il se marie très bien avec du beurre salé.

Ingredients

• Salmon - 3 fillet

• Garlic - 5 cloves

• Shallot - 1 large

• White onion - 1 medium

• Sweet pepper - 3

• Scallion - 3 pieces

• Chili pepper - 1

• Lime - 1/3

• Tamarind - 1 1/2 tbsp

• Butter - 1 tbsp

• Sugar - 4 tbsp

• Salt - 1 tsp

• Fish sauce - 3 tbsp

• Water - 7 tbsp + ( 3 tbsp to add to tamarind)

• Salad

• Purple cabbage

• Spinach

• Cilantro

• Sweet pepper

• White onion

• Shallot

• Cucumber

Instructions

1. Clean the salmon, dry it, sprinkle salt to both sides of the fish
2. White onion, sweet pepper, shallot, lime, garlic, shallot, chili pepper, and cilantro will need to be finely chopped **will use half when cooking the sauce, and the other half will be fried for later use)
3. Add 3 tbsp of water to the Tamarind, microwave for 30-45 seconds till soften, then mask it to release the meat from the seeds
4. Combine garlic, chili pepper, sweet pepper, fish sauce, tamarind paste, and water, then add cilantro, set aside
5. Fry the left over garlic, shallot, sweet pepper, scallions, and white onions, set aside
6. Add 1 tsp of cooking oil to the same frying pan to sear the salmon
7. Give each sides of the salmon a minute or two until golden then add butter and tamarind sauce
8. Cook the salmon in the Tamarind sauce until fully cooked then remove the salmon
9. Let the sauce simmer for 5 - 7 minutes
10. Now add back the fried veggies
11. Simmer for an additional few minutes until sauce is somewhat thickened
12. Prepare the salad
13. Add Tamarind sauce, toss it, then add the salmon
14. Top the salmon with some more sauce

Ingredients

• 1 medium head of green cabbage (about 2 lbs)
• 1 medium yellow onion
• 1 cup carrot shreds, optional
• 1 tablespoon oregano, dried (1/4 c chopped fresh)
• 1 ½ tablespoons fine sea salt
• 1 jalapeno, sliced in rings (or ¼–1/2 t chili flakes) optional

Sterilized Jars or crocks. ( I used one 2 quart jar) Feel free to use two 1 quart jars or smaller pint jars.

Instructions

1. Take off a few outer leaves of the cabbage and set them aside. Finely shred or chop cabbage with a mandolin, food processor (with slicing disc) or sharp knife.
2. Thinly slice the onion in half rings. Shred carrots with a grater or using a veggie peeler to create long flat strips.
3. In a large bowl, place the ingredients ( veggies, herbs, onions, and salt)-all except the jalapeno and mix well. Let sit for about 10 -20 minutes allowing the veggies and salt to merge and extract the natural juices. Use a pounder, large pestle, or your hands to macerate the mixture.
4. Distribute jalapeno rings in the bottom of the jars (or chili flakes, if using) and then fill up the jars with the cabbage mixture packing tightly, pressing down with the pounder, leaving a 1 or 2-inch space at the top. It should be juicy.
5. It is important that the cabbage is completed covered with the liquid. You can add a little brine (salted filtered water) if the cabbage seems dry. (Brine= 1 teaspoon sea salt per cup of water) Packing in a cabbage leaf on top of the mixture can help keep the mixture submerged. Alternatively, you can use a fermentation weight or tuck in a sandwich-sized zip lock bag on the top ( fill with water and zip close). This creates a good weight and barrier. Cover the top with a cheesecloth or a loose lid.
6. Leave on the counter at room temperature for 3-5 days, checking daily to make sure cabbage is still under liquid, packing down again if need be. You will start to see tiny bubbles rising up from the bottom this means the culturing is happening. Culturing happens faster in warmer weather.
7. Refrigerate, keeping the curtido submerged under the brine. It will continue to develop flavor and complexity over time. Curtido will keep for many many months, as long as it is submerged under the brine.

Ingredients

• 1 pound hot red chilies, such as red jalapeños, fresnos, or red serranos
• 2 tablespoons rice vinegar
• 1 tablespoon salt

Directions

1. Place chilies, vinegar, and salt in workbowl of a food processor. Pulse until chilies are finely chopped and form a paste, stopping to scrape down sides of bowl as necessary, Transfer to an airtight container and store in refrigerator for up to 2 weeks.

Un de mes collègues m'a offert un pot de sa production. J'ai vraiment aimé ça.
On a mangé ça avec des Scotch eggs, un régal.

Il ne me reste plus qu'à en faire moi-même !

Ingrédients

• 4 ¼ lb (2 kg) de zucchini, environ 14 moyens
• 1 ½ lb (675 g) d’oignons, environ 5 moyens
• 2 gros poivrons rouges doux
• 1 gros poivron vert doux
• ⅓ tasse (75 ml) de sel pour marinades
• 2 ½ tasses (675 ml) de sucre granulé
• 1 c. à table (15 ml) de chaque : muscade moulue et curcuma moulu
• 2 ½ tasses (625 ml) de vinaigre blanc
• 4 c. à table (60 ml) de raifort préparé
• 1 gros piment haché, incluant les graines

Instructions

Jour de la préparation

1. Passer le zucchini au robot culinaire pour le hacher finement; mesurer 12 tasses (3 000 ml). Répéter l'opération pour les oignons; mesurer 4 tasses (1 000 ml). Placer les légumes hachés dans un grand bol en verre ou en acier inoxydable. Retirer les graines et la membrane des poivrons verts et rouges. Hacher finement le poivron vert; couper le poivron rouge en cubes de 0,5 cm (¼ po); ajouter les deux aux zucchinis. Incorporer le sel pour marinades. Couvrir et réfrigérer toute la nuit.

Jour de la mise en conserve

1. Égoutter les légumes; les rincer à l'eau froide courante. Égoutter dans un tamis recouvert d'un coton à fromage, en tordant le coton à fromage pour enlever l'excès d'humidité.
2. Mettre les légumes dans une grande casserole en acier inoxydable, ajouter le sucre, la muscade, le curcuma, le vinaigre, le raifort et le piment et porter à ébullition. Réduire le feu et laisser bouillir doucement jusqu'à épaississement, environ 45 minutes.
3. Placer 6 bocaux mason propres de 500 ml sur le support d'une marmite remplie d'eau bouillante; couvrir les bocaux avec de l'eau et faire mijoter (180 °F/82 °C). Mettre les bandes de côté. Chauffer les couvercles d'étanchéité SNAP LID® dans de l'eau chaude, mais non bouillante (180 °F/82 °C). Garder les bocaux et les couvercles d'étanchéité au chaud jusqu'au moment de les utiliser.
4. Verser la relish dans un bocal chaud à l'aide d'une louche, jusqu’à 1 cm (½ po) du bord (espace libre). Retirer les bulles d’air à l’aide d’un ustensile non métallique. Essuyer le bord du bocal pour enlever tout résidu collant. Centrer le couvercle chaud sur le bord propre d’un bocal. Visser la bande jusqu’au point de résistance. Resserrer ensuite du bout des doigts. Replacer le bocal rempli sur le support dans la marmite. Répéter cette opération pour le reste de la relish.
5. Couvrir la marmite et porter l'eau à pleine ébullition. À des altitudes allant jusqu'à 305 m (1 000 pi) – faire bouillir les bocaux remplis pendant 15 minutes.* Retirer les bocaux sans les incliner. Les placer à la verticale sur une surface de travail protégée. Laisser refroidir debout, pendant 24 heures, sans y toucher; NE PAS RESSERRER les bandes. Après le refroidissement, vérifier que les bocaux sont bien scellés. Les couvercles scellés sont courbés vers le bas et ne bougent pas lorsqu'on les presse. Retirer les bandes; essuyer et sécher les bandes et les bocaux. Conserver les bandes séparément ou les replacer sans les serrer sur les bocaux, au besoin. Étiqueter et conserver les bocaux dans un endroit frais et sombre.

Ingrédients pour les brioches

• 35g de levure fraîche (levure de boulanger)
• 30 cl de lait
• 120g de beurre
• 100g de sucre
• 1 gros œuf
• 1 cuil. à café de sel
• 1 cuil. à soupe de cardamome fraîchement moulue
• 750g de farine

Ingrédients pour la garniture

• 120g de beurre à température ambiante
• 50g de sucre
• 2 cuil. à soupe de cannelle

Ingrédients pour le glaçage

• 1 gros oeuf
• 2 cuil. à soupe d’eau
• 2 cuil. à soupe de perles de sucre

Instructions

1. Émietter la levure fraîche dans un petit bol et dissoudre la levure dans quelques cuil. à soupe de lait. Faire fondre le beurre et verser le lait dedans. Ajouter tous les autres ingrédients et pétrir la pâte pendant environ 10-15 minutes (important). Faire reposer sous couvert d’un torchon pendant environ 30 minutes à température ambiante pour faire lever la pâte.
2. Étaler la pâte sur 3 mm d’épaisseur et 30 cm de large. Étaler le beurre à température ambiante sur toute la surface, puis saupoudrer le sucre et la cannelle par dessus.
3. Rouler la pâte dans le sens de la longueur de telle sorte qu’elle forme un long rouleau, puis couper en 25 tranches. Les placer sur une feuille de papier sulfurisé ou mieux, dans des caissettes de taille moyenne. Déposer sur une feuille de papier sulfurisé et laisser lever sous couvert d’un torchon pendant environ une heure ou jusqu’à ce que les petites brioches aient doublé de taille.
4. Battre ensemble l’oeuf et l’eau et badigeonner les petites brioches de ce mélange. Ajouter les perles de sucre par dessus pour décorer. Enfourner à 220°C pendant 5-6 minutes puis laisser refroidir sur une grille avant de servir.

C'est bon, mais ce n'est pas ma recette préférée. Je ne pense pas que j'en referai.

Ce pain est énorme. Mais comme il est très bon, ce n'est pas bien grave.
Par contre, je n'aime pas trop la recette en volume. J'aurais du peser les éléments pour la prochaine fois s'il y en a une.
Je n'ai pas aimé l'ordre d'ajout des différents ingrédients. Il y a des endroits où la farine ne s'est pas mélangée correctement au niveau des noix. Je pense qu'il faille humecter les noix avant de mettre la farine.

Ingredients

• 6 to 7 cups (125 grams per cup) all-purpose flour
• ¼ cup sugar
• 2 teaspoons active dry yeast
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 cup raisins
• 1 cup chopped walnuts
• 3 cups cool water (70° to 75°)

Instructions

1. In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
2. Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment.
3. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if it is browning too much. Remove loaf from Dutch oven and cool completely on wire rack.

Ce n'est pas un mauvais pain mais je ne suis pas satisfait de la texture de la croute. J'ai déjà fait certains pains utilisant une technique similaire qui avaient un meilleur résultat. Je pense que l'utilisation du yaourt est à l'origine de ce problème de croute.

Je vais donc mettre de coté cette recette pour me concentrer sur d'autres qui ont un résultat plus intéressant.

Ingredients

• 3 cups (405 grams) bread flour
• 1 ½ tsp (8 grams) salt
• ¼ tsp instant dry yeast (if fermenting for 18 hours), or ¾ tsp instant dry yeast (if fermenting for 6 hours)
• 1 ½ cup + 2 tbsp (385 grams) plain unsweetened yogurt containing active cultures

Instructions

1. In a stand-mixer with dough-hook, or in a large bowl by hands, mix bread flour, instant dry yeast, salt and plain yogurt on medium-low speed for 2 min until a dough forms. If the dough is too dry and has difficulty coming together, add 1 tbsp more plain yogurt. If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. The dough should be very sticky, but able to retain shapes.
2. Cover the bowl with plastic wrap and let ferment at room-temperature for 18 hours (NO MORE than 20 hours or the yogurt may spoil and become bitter!), or 6 hours depending on your schedule (note that the amount of yeast varies). The dough should almost doubled when finished.
3. After fermentation, dust the counter with flour then transfer the dough on top. Use just enough flour to prevent the dough from sticking, fold the dough gently (without crushing all the air bubbles inside) over itself like folding a letter. Turn 90 degrees and fold again. Then shape the dough into a ball-shape. Transfer to a piece of floured parchment paper, then cover a large bowl on top and let proof again for 1 ~ 2 hours. The dough is ready when it almost double in size again, and should not spring back when you press it with a finger.
4. 45 minutes before the dough's ready, preheat the oven on 450F/225C with a large dutch oven, or a heavy-bottom pot (both should come with lid) inside. To bake the bread, lift the parchment paper to transfer the dough into the preheated pot, cover the lid and bake for 30 min. Then remove the lid, and bake until the crust is golden browned.
5. Let cool on a rack for 20 min.

Wow ! C'était vraiment bon. On s'est régalé à la maison, ils sont partis en moins d'une journée.

Ingredients for the dough

• 110 ml (⅓ + ⅛ cup) lukewarm full fat milk
• 200 ml (½ + ⅓ cup) lukewarm ale (or water)
• 40 g (scant 3 tbsp) butter melted
• 1 tbsp dark brown soft sugar
• 7 g (1 sachet/2 tsp) fast action yeast
• 500 g (4 + scant ¼ cups) strong white bread flour
• 1 rounded tsp salt

Ingredients to finish

• 1.5 litres water
• 3 tbsp bicarbonate of soda (baking soda)
• 1 egg beaten
• flaky sea salt

Instructions

1. In a large bowl, whisk together the milk, ale, melted butter, sugar and yeast. Add the flour and salt and mix to form a dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a large, lightly oiled bowl, cover with clingfilm and either place in the fridge to rise overnight, or in a warm place until doubled in size - about 1.5 hours.
2. If the dough was refrigerated, let it come up to room temperature for about half an hour before proceeding with the next step.
3. Knock back the risen dough then divide it into eight even pieces (I use a scale for accuracy). Shape each piece into a ball then roll it out into a sausage, about 15cm long. Place them well spaced apart on a lightly greased baking tray then leave to rise, uncovered (but not in a drafty spot) for about 30 minutes, until puffy.
4. Preheat the oven to 200C/400F/gas mark 6; line two baking trays with greased baking parchment (the buns have a tendency to stick). Bring the 1.5 litres of water to the boil in a large pan, stir in the bicarbonate of soda then turn down the heat until the water is not even simmering.
5. Poach the risen buns two at a time for 30 seconds per side (I use a stopwatch) then use a fish slice to transfer them to the lined baking trays; repeat with the remaining buns.
6. Brush the buns with beaten egg then use a lame, extremely sharp knife or razor blade (I use an old fashioned razor blade) to cut three fairly deep diagonal slashes in each bun. Sprinkle the buns with flaky sea salt.
7. Bake in the preheated oven for about 15-20 minutes, until deep brown; don't take them out too early - a lot of the flavour comes from the dark colour.
8. Transfer the buns to a wire rack to cool. Eat on the day they are baked.

Ingrédients

• 2,5 kg (5 1/2 lb) de concombres de jardin non pelés, lavés ou de cornichons frais (voir note)
• 8 oignons, pelés
• 1 poivron vert, épépiné et coupé en fines lanières
• 1 poivron jaune, épépiné et coupé en fines lanières
• 125 ml (1/2 tasse) de gros sel à marinade
• 1,25 litre (5 tasses) de sucre
• 1 litre (4 tasses) de vinaigre blanc
• 30 ml (2 c. à soupe) de graines de moutarde
• 7,5 ml (1 1/2 c. à thé) de curcuma moulu
• 2,5 ml (1/2 c. à thé) de clou de girofle entier
• 2,5 ml (1/2 c. à thé) de graines de céleri

Préparation

1. Sur un plan de travail, couper et jeter une extrémité des concombres. À l’aide d’une mandoline, couper les concombres en tranches de 3 mm (1/8 po) d’épaisseur. Jeter l’autre extrémité (celle-ci peut faire ramollir les cornichons en conserve). Vous obtiendrez environ 16 tasses de tranches de concombres. Déposer dans un grand bol. Répéter avec les oignons. Ajouter et mélanger aux concombres avec les poivrons et le gros sel. Laisser macérer 3 heures à la température ambiante. Rincer et bien égoutter.
2. Pendant ce temps, préparer les couvercles et les bocaux (voir les capsules vidéo).
3. Dans une grande casserole, porter à ébullition le sucre, le vinaigre et les épices. Ajouter les légumes égouttés. Porter à ébullition à nouveau, en remuant à quelques reprises. Retirer du feu.
4. Répartir les légumes et le sirop dans les bocaux chauds. Laisser un jeu d’air de 1 cm (1/2 po). Retirer les bulles d’air à l’aide d’un ustensile non métallique et essuyer le pourtour des bocaux à l’aide d’un linge propre.
5. Centrer les couvercles (disques) sur les bocaux et visser la bague jusqu’au point de résistance, sans forcer.
6. Déposer les bocaux debout sur le support dans la casserole d’eau chaude. S’assurer qu’ils sont recouverts d’au moins 2,5 cm (1 po) d’eau. Couvrir. Porter à ébullition à feu élevé. Au moment où l’eau commence à bouillir, calculer 15 minutes de traitement.
7. Sortir les bocaux de l’eau (voir les capsules vidéo).

• Voir aussi → Mise en conserve Bernardin : vous êtes capable: Cornichons sucrés bread and butter traditionnels

Vraiment facile à faire et super bon. À refaire !

Ingredients

• 1 ⅝ cups or 390 mL or 390 g of water
• 1 cup or 106 g of walnuts
• 1 cup or 128 g of craisins, i.e. dried cranberries
• 2 cups or 312 g all-purpose or bread flour, more for dusting
• 1 cup or 156 g of whole grain flour
• ¼ teaspoon or 1 g of instant yeast
• 1 ¼ teaspoons or 9 g of salt

Instructions

1. Pour the water into a small bowl. Add walnut and craisins and stir them a little to make sure they are wetted from all sides. If you don't do this step, you may get dry flour pockets in the creases of the walnuts and/or craisins.
2. Let the water sit for a few minutes.
3. Combine the white flour, whole grain flour, yeast and salt in the large plastic bowl.
4. Mix these dry ingredients well with the fork.
5. Pour the water, walnuts and craisins onto the flour mixture.
6. Stir everything with the fork until it's well blended. No flour residue should be at the walls or bottoms of the bowl. Just shaggy and sticky dough. Make sure all the flour is worked into the dough glob.
7. Cover the bowl with its plastic top.
8. Place the bowl at a spot that has and maintains room temperature. 70F / 25C is ideal. I always put it next to a heating vent in the center portion of our house.
9. Let the dough rise for at least 12 hours, preferably about 18 hours. Which means, forget about the bread for a while.
10. The dough is ready when its surface is dotted with bubbles. The dough should be covering the entire bottom of the bowl.
11. If the inside of the top of the bowl is wet, dry it of, place it upside down on the table and flour it. Alternatively, you can use a large cutting board.
12. Dig your hands underneath the dough from all sides until you can lift all of it out.
13. Place the dough on the flour covered surface.
14. Sprinkle some more flour on top of the dough, then fold it over on itself twice.
15. Sprinkle some more flour on top.
16. Wash the large bowl, dry it, and place it over the dough, i.e. cover the dough.
17. Let the dough rest for about 15 minutes.
18. Lift the bowl up from the top. Turn the bowl around and then place the dough into it. I usually place the side that was facing upwards downwards.
19. Cover the bowl with its top and place it in a location that gets warm when preheating the oven.
20. Let the dough rise for 90 minutes.
21. Put the glass or ceramic pot together with its top into the oven.
22. Heat up the oven to 400 F / 200 C.
23. Let the oven and the pot heat up for 30 minutes.
24. Using the oven mittens, remove the pot from the oven and place it on top of the oven. Take the lid off and place it on the side. Remember that the pot and the lid are hot, so don't place them on anything that can melt.
25. Remove the plastic lid from the plastic bowl with the bread.
26. With the silicone spatula, drop the entire dough ball/glob into the hot pot.
27. Sprinkle some flour on top.
28. Close the metal lid and place the pot back in the oven.
29. Bake if for 30 minutes with the lid closed.
30. Bake it for another 15 minutes without the lid.
31. Again with the oven mittens, take the pot out of the oven and remove the lid.
32. Keep using the mittens to remove the bread with both hands from the pot. The bread may sometimes sticks a little to the bottom. Be careful to avoid touching the hot pot.
33. Lay the bread on a grid or screen to let it cool down.
34. After 1-2 hours you need to decide whether you prefer a hard crunchy crust or a softer crust.
35. For a hard crunchy crust you are done.
36. For a softer crust, place the bread in one of those flimsy shopping bags and loosely tie its handles together. That will keep more moisture in the bread and creates a nice not to hard crust. (Do not apply the bag too early. It can cause a too high moisture level in the bread and the bread will have a very slight soggy feel to it.)
37. Let the bread cool down entirely. I typically wait until the next day.