6 1/2 cups unbleached flour
3 cups lukewarm water
1 1/2 tbsp Fleischman's Traditional yeast
1 1/2 tbsp sea salt
If you are not baking the whole batch, you can store the remainder boules in separate air tight containers in the fridge for up to a week. The dough will continue to rise so make sure the containers are big enough to accommodate the rising. Otherwise, you can freeze them individually, but they will be good for pizza, not bread.
Sneak peak at dough rising.
Start laying and stretching. In this pan, two were made.
1 cup flour
1 cup corn meal
1/3 cup sugar
1 tsp. baking soda
3/4 tsp. salt
1 cup plain Greek yogurt (Liberty) or 1 cup buttermilk
2 eggs beaten
1/2 Recipe of a bread dough
7 oz. Gorgonzola cheese – crumbled
7 oz. Mozzarella cheese – sliced
1 1/2 - 2 cups sauted spinach
4 tbsp. olive oil
Preheat the oven to 400 degrees.
The next day, I warmed pieces in the microwave. Putting it in the over would have made it too hard.
The Making of...