3. Shape and proof
- Shape into a round or oval loaf. Place in a floured banneton or bowl.
- Cover and refrigerate overnight (8–12 hours) for cold proofing.
4. Bake
- Preheat oven to 230°C (450°F) with a Dutch oven inside.
- Score the loaf and bake covered for 20 minutes, then uncovered for 20–25 minutes until golden and crusty.
5. Cool and enjoy
- Let cool completely before slicing to preserve texture.
🌟 Tips:
- Use Thai basil for a slightly spicy twist.
- Add sun-dried tomatoes or Parmesan for a Mediterranean vibe.
- Great for sandwiches, bruschetta, or dipping in olive oil.
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