Barriehie
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This is an easy recipe and quite tasty when done!
(It's 70% hydration so it will be a sticky dough.)
Ingredients:
Mix all ingredients with a dough hook on low speed until well incorporated. The dough will come together in a continuous lump; about 6 or so minutes.
Spray with olive oil, prevents drying, and cover until doubled in size. Depends on how hot your house is but this typically is about an hour and a half for me.
Cooking:
Preheat your oven to 400°F/205°C
Roll the dough out of the bowl, onto a floured surface, and rough shape into a boule. The surface to be baked on should be sprayed with olive oil and then covered with corn meal.
After 10 min. turn the heat down to 360°F/180°C . In about 25 min. the inside of the boule should be around 190°F/88°C . Needs to be that to call done.
Serving:
I then broil a bit for brown, sprinkle some mozzarella on top, and add a drizzle of olive oil.
(It's 70% hydration so it will be a sticky dough.)
Ingredients:
- 300 gms bread flour
- 210 gms warm water, 100°F/38°C
- 6 gms salt
- 1 heaping Tbsp Instant yeast
- Onion powder to taste
- Garlic powder to taste
- Italian seasoning to taste
Mix all ingredients with a dough hook on low speed until well incorporated. The dough will come together in a continuous lump; about 6 or so minutes.
Spray with olive oil, prevents drying, and cover until doubled in size. Depends on how hot your house is but this typically is about an hour and a half for me.
Cooking:
Preheat your oven to 400°F/205°C
Roll the dough out of the bowl, onto a floured surface, and rough shape into a boule. The surface to be baked on should be sprayed with olive oil and then covered with corn meal.
After 10 min. turn the heat down to 360°F/180°C . In about 25 min. the inside of the boule should be around 190°F/88°C . Needs to be that to call done.
Serving:
I then broil a bit for brown, sprinkle some mozzarella on top, and add a drizzle of olive oil.
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