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Ingredients
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Combine yeast and water. Let stand for five minutes
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Add dry ingredients to the yeast mixture, stirring until blended.
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Once dry ingredients are incorporated, the mixture should be shaggy and lumpy
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Now is the time to add any left over dough from your last batch.
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Let dough rise.
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Risen dough should be flat on the top and yield easily to the touch
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In the mean time, using wet hands, pull out a hunk of dough (about half of it) and gently form a round loaf (aka: a boule) by wrapping the dough “under itself” in a circular fashion. Place the loaf to rest on a light dusting of flour, dusting the top of t
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Using a serrated knife, slice three slashes along the top of the dough. This allows the dough to expand as it bakes (plus it looks pretty).
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Slashes in the dough
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The risen dough
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Drop the dough into the center of the preheated pot.
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After 30 minutes, remove the lid and bake for 10-12 minutes longer.
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An imperfect boule shape
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Best hot out of the oven, but keeps fresh for days!
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Nice crust and chewy center
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