I threw together the dough last night in a free minute and put it above the fridge. I used 1 cup whole wheat and 2 cups white flour - no bread flour, though I can't imagine where it went to!
This morning, I prepped it for the second rise, let it sit out for 1 hour, then threw it in the fridge when I left. Honestly, I think it might have been fine out all day. I cooked it in the Le Creuset when I got home, going close to 45 mins.
I must agree with Bittman - the crust is absolutely extraordinary. I'll definitely make again.
Anyone else? I see it's still on the top of the most e-mailed list - I sent it to my family just now!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...