Fold in the cherries, chocolate chips, and walnuts. Transfer the dough to a clean bowl coated with cooking spray. Cover the top of the bowl with plastic wrap. Let the dough sit at room temperature (about 70 degrees F) for 12-18 hours. Baked Spinach Dip Loaf. Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta. Go to Recipe. Repeat the rotation until the circle is complete. Once the first circle is done, gently flip the form upside down, so the seam is facing the tabletop. Use your hands to cup the dough and finesse it into its final boule shape. Finally, gently put the dough inside a round banneton proofing basket to strengthen the shape. As we gently handle the dough we add more flour. This allows us to shape, without overworking the dough. I didn’t use a Bench Scraper in this video, but it is a great tool for keeping the dough from sticking to your hands. The dough in this video is the Master recipe from The New Artisan Bread in Five Minutes a Day, but this method can be Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot. Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. To play on a regulation pétanque pitch, mark off an alley 15 by 4 metres (49 by 13 ft) large using string or rope. Then make the circle about 0.5 metres (20 in) in diameter about 1 metre (3.3 ft) away from one end of the pitch. Use a bit of string, draw it in the dirt, or even use a hula hoop to mark the circle. 500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing. 40g/1½oz soft butter. 12g/2 sachets fast action dried yeast. 10g/2tsp salt. About 300ml tepid water (warm not cold - about body temperature) A little olive or sunflower oil. Additional cold water, for creating steam in the oven. You'll also need: Mixing and storing the dough: Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container. Combine the oil, honey and water, set aside. Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. mfdoZv.