dutch oven any kind i use glass mostly although cast iron works well
2 dough scraper
1 spatula
1 bread thermometer
bread baking pan works well for a normal artesian loaf
Ingredients
360mlalmond milkroom temp 1.5 c 75%
8gdry yeast1 t
200gall purpose flour4 g protein100%
100grye flour
100gwheat flour
3gsaltkosher if possible, 1.5 t
1Tolive oilfor final spray
Instructions
Add yeast to water in medium bowl, dissolve
Mix flour and salt
add flour to water and mix until well combined do not knead
cover let rest 2 hours or refrigerate overnight
remove from fridge and let sit for 1-2 hours.
preheat oven 400 F fan
remove cover and dust with flour
using scraper, fold in bowlfrom corners 5 - 6 times
line 1 quart glass dutch oven with parchment paper circle
dump dough onto paper. spray with olive oil
or oil a baking loaf tin and dump entire dough into pan and cover. Rest until risen to top of pan or beyond.
bake uncovered for 15 minutes, insert bread thermometer set for 207F, cover with tin foil to avoid burning bake for 10 minutes or until temp reachs 207F
remove from oven and dump on wire cooling rack, removing paper carefully, it's hot.
Notes
Measure everything in advance. use scoop, do not pack flour.use wet fingers to handle dough. or a dough scraper.Hydration