so, picking up from part the one. we are making bread from this recipe.
when we left, we’d just set the bowl of bread-to-be on the counter to rise for a couple of hours. and after a couple of hours, we had this:
cover with saran wrap or similar and into the fridge. after two days, the dough had grown a bit more
you can keep the dough in the fridge for a week or so. decided to make bread after two days.
lightly flour your hands and grab a chunk of dough, about 16-19 ounces if you are using a scale, if not, about the size of a medium grapefruit. dump the chunk of dough in a floured surface and shape (mine looks like mt. bread)
place the dough on a piece of parchment (if you’re going to use a baking stone); or a lightly greased or parchment-lined baking sheet. let the dough rest for about an hour – it probably wont’ rise but spread a bit sideways. about halfway through turn on the oven and set it to 450F , also place a shallow metal or cast iron pan in the lowest rack of the oven.
right before placing in the oven, slash the top of the dough 2-3 times with a sharp knife, it will deflate a bit. place dough on the baking stone or cookie sheet in the middle rack of the oven and add a cup of hot water to the shallow rack below – it will steam. close the oven door and let bread bake 30-35 minutes, until is golden brown.
remove bread from oven and cool on a rack