FRIJE

Instructions

• 1.   Let the water cool down on a radiator for an hour or cool down hot water.
• 2.   Mix all the ingredients, including the T65 flour, in a bowl, making a well in the center for the yeast.
• 3.   Let it rest with a cloth covering the bowl for 8 hours at room temperature. Near a radiator if possible.
• 4.   Work the dough by folding the 4 sides towards the center at least two or three times with a spatula. Flour the dough and hands as needed.
• 5.   Flip the dough and shape it into a ball by turning and lifting it with the spatula.
• 6.   Place it on parchment paper.
• 7.   Let it rest under a cloth for an hour.
• 8.   Preheat the Dutch oven in the oven at 260 degrees Celsius (500 degrees Fahrenheit) for 10 minutes.
• 9.   Cut the parchment paper to the right size for the dough.
• 10.   Score the bread twice lengthwise and once widthwise with a serrated knife.
• 11.   Place the dough in the Dutch oven with the parchment paper.
• 12.   Bake covered at 240 degrees Celsius (475 degrees Fahrenheit) for 22 minutes.
• 13.   Remove the lid and bake for an additional 22 minutes.
• 14.   Let it cool outside the Dutch oven for a few hours before slicing.

Notes & Suggestions

• You can also bake the bread using a steam oven function:
  - 20 minutes at 230 degrees Celsius (450 degrees Fahrenheit) in steam mode.
  - 5-10 minutes at 240 degrees Celsius (475 degrees Fahrenheit) in convection mode to brown (monitor browning according to your preference).
  This second part of the baking is not always necessary.
  
  This method allows you to bake more loaves at once, but if your oven does not have a steam function, prefer the Dutch oven.

Nutritional information *