Preheat the oven (and the combo cooker) to 500☏.
Preheat the oven: Set a combo cooker on a rack in the oven so the skillet is the bottom and the pot is inverted as a lid.
#Night book cover full#
When fully proofed, the loaf will appear to have doubled in size, feel full of air, and pass the poke test (see page 55).Ĭhill: When proofed, transfer the banneton, covered with a shower cap or kitchen towel, to the fridge for at least 6 hours and up to 24. Proof: Loosely cover the banneton with a kitchen towel and proof the dough in a draft-free spot at room temperature for 2 to 3 hours. Transfer it seam-side up to the floured banneton. Roll the dough over the damp towel and through the whole oats. Roll the seam underneath and seal the left and right ends using the edge of your palm. The dough will now be a cylinder on its side with a seam facing away from you. Stretch the bottom of the dough up to meet the top of the envelope and seal. Gently stretch the sides outward a few inches, then quickly cross them over the middle of the dough, like swaddling a baby. Bring the bottom of the dough to meet the top edge, leaving a 1-inch lip at the top. Use a bench knife to flip over the preshape so the top is now the bottom. Set aside.įinal shape: Lightly dust a cloth-lined 9-inch oval banneton with flour and set aside. Toss a handful of rolled oats onto the pan opposite the kitchen towel. Ready the oats: While the dough is resting, ready the oats that the dough will be rolled in by running a kitchen towel under water quickly (you want it damp, not soaking) and placing it over one half of a half-sheet pan. Bench rest Sprinkle the dough with flour, cover with a kitchen towel, and let rest 30 minutes. The dough will curl into itself, so the seam is now on the bottom and the top is smooth and roundish. Make sure the top stays the top and the dough doesn’t roll over as you go. You will see it tighten and become smooth as you drag. Use your hands or a bench knife to gently drag the loaf on the table to create surface tension. Next, stretch the edge of the dough closest to you up to the top, flush with the top edge. Take the sides of the dough, gently stretch each outward a few inches, then quickly cross them over each other so they are on top of each other, like swaddling a baby. Bring the edge of the dough closest to you to the top (the edge farthest from you), leaving a 1-inch lip. Pat into a rectangle with a short side facing you. Using a dough scraper, gather the dough together in the bowl and, with a quick motion, scoop the dough up with the dough scraper and flip it onto the table. Pre-shape: Lightly dust your table with flour. Repeat the process two more times, with 1 hour between folding sessions. Using the dough scraper, return the dough to its container, smooth-side up, cover with the plate or sheet pan, and let rest for 1 hour. The dough will become smooth and pull itself into a ball. Gently leaning back, stretch the dough and then quickly lean forward, tossing the dough still in your hands over the portion stuck to the table. Using your hands, lift the dough off the table, then slap the bottom half down, so that it sticks a little. Using a dough scraper, gather the dough together and, with a quick motion, scoop the dough up with the dough scraper and flip it onto the wet table. To fold, smear a little water onto your work surface.
#Night book cover series#
If it is cooler than 75☏, place it in a warm location until it reaches between 75° and 78☏.) Cover the bowl with a dinner plate or sheet pan for a lid and let rest for 1 hour.įold: Once the dough is relaxed, you will give it a series of three folds spaced 1 hour apart. (If the dough is above 81☏, stick it in a cool spot-not the refrigerator-until it cools to between 75° and 78☏. Pop a digital thermometer into the dough to take its temperature-it should be between 75° and 81☏. You can squeeze the dough through your hands, like extruding pasta between your fingers! The dough will be sticky, gluey, and shaggy. Mix: In a large bowl, thoroughly mix together the bread flour, whole wheat flour, cocoa, beer, starter, and salt by hand until there are no patches of dry flour. DAY ONE: MIXING, FOLDING, SHAPING, PROOFING, AND CHILLING
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