One Dough Three Ways: Versatile baking with Zoë François and Jeff Hertzberg

Boule

Jeff Hertzberg cuts into a freshly baked boule loaf // Photo by Tj Turner

Jeff Hertzberg cuts into a freshly baked boule loaf // Photo by Tj Turner

Directions

1. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go. Allow to rest/rise on a cornmeal or parchment-covered pizza peel for 40 to 90 minutes.
2. Preheat a baking stone to 450 degrees. Place an empty broiler tray on any other shelf that won’t interfere with rising bread.
3. Sprinkle the loaf liberally with flour and slash the top, using a serrated knife.
4. Slide the loaf directly onto the hot stone. Pour one cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
5. Allow to cool before slicing or eating.

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