Tuesday, September 16, 2014

Classic French Bread | Tuesdays with Dorie

Classic French Bread: Karen's Kitchen Stories

Baguettes.... I am a fairly confident home bread baker, except when it comes to baking those round baguettes with the beautifully angled slashes. My baguettes have gone flat when I slash them or they curl up in the oven, either from my lack of skills in transferring the loaves to the oven, or just because they decide to. On their own.

Classic French Bread: Karen's Kitchen Stories

When the Tuesdays with Dorie group chose this bread to make today, I was definitely up for another chance at working on my baguette/batard skills.

This recipe is from the book, Baking with Julia: Savor the Joys of Baking with America's Best Bakers.

Did you know that there are (or were) laws in France that you cannot open up a freshly baked loaf of bread for at least 20 minutes after it is removed from the oven? Did you know that a baguette in France can only have four ingredients? Flour, water, yeast, and salt.

(Full disclosure: Technically, these loaves are batards, not baguettes.)

Classic French Bread: Karen's Kitchen Stories

Equipment I used:

Stand mixer (kneading by hand requires 850 turns!)
Kitchen scale
Dough scraper
Pizza peel
Baking stone
Linen cloth (couche) for cradling the rising loaves
Flipping boards (I used two flipping boards to move the loaves from the couche to the peel. I used the cloth to roll the loaf onto one board, seam side down. Then I rolled it onto the other board, seam side up. Next I rolled it onto the peel, seam side down. I know, I know. But it works for me. You can just flip the loaves directly onto the peel, but for me, that results in serpentine loaves.)

I'm pretty happy with these baguettes with the exception of the slashes. For one thing, they are round!!! The slashes need a lot of work, but fortunately, this bread tastes so amazing that I will definitely be attempting this again. I was able to make them in an afternoon, and the crust crackles away when you remove them from the oven.

If you are so inclined, here is the world tour of my other baguette attempts (that I was willing to publish):

Classic French Bread

Although I have tried to describe the process for shaping and baking these loaves, I urge you to watch the video of Julia with Danielle Forestier baking this bread. It's also such a joy to watch Julia Child kneading the dough. Also, the visual of Danielle Forestier waving around a totally bent baguette cracked me up. 


1 pound, 6.5 ounces bread flour
2 cups cool water (about 78 degrees F)
2 tsp instant yeast
2 1/2 tsp salt


  1. Add the flour and water to the bowl of a stand mixer and mix on low with the dough hook for 3 to 4 minutes, until you have a shaggy mass of dough. Cover the bowl with plastic and let it rest for about 20 minutes
  2. Add the yeast and mix for about a minute. 
  3. Add the salt and mix on low for another minute or two.
  4. Increase the speed to medium, and mix for about 5 minutes. You should have a smooth dough that clears the sides of the bowl. The dough will be slightly sticky. 
  5. Turn the dough out onto a slightly floured surface, and hand knead for another couple of minutes. 
  6. Form the dough into a tight ball and cover with oiled plastic wrap to rest for 15 minutes. 
  7. Form the dough into another ball by doing a long "stretch and fold" of the dough from all four "sides" of the dough. 
  8. Place the dough ball, seam side down, into a greased bowl or dough rising bucket. Cover and let it nearly double in size. This could take from 60 to 120 minutes, depending on the temperature in the room. 
  9. Turn the dough out onto a lightly floured counter and slap it down with the palms of your hands. 
  10. Using a scale to weigh the dough, cut the dough into three equal pieces, about 13 ounces each. Form each piece into a ball, and cover with the oiled plastic wrap to rest for 5 minutes. 
  11. Heavily flour a couche or a cotton towel (the batards will rise between folds) and set it aside. Preheat the oven to 500 degrees F with a baking stone in the middle of the oven and a broiler pan on the lowest rung. 
  12. To form the batards, turn a dough ball over so that the seam side is up. Press it down. Fold it into thirds, and press it down. Repeat two more times. 
  13. Mark the center of the dough with the side of your hand, and fold the dough from each "side" into the center and seal with the side of your hand. Then roll the dough back and forth on the counter until it is about 14 inches long. Taper the ends. 
  14. Place each batard, seam side up, onto the floured towel or linen couche, and pleat the fabric between the loaves. Fold the end of the fabric over the loaves and let rise until puffy, about 45 minutes to 2 hours. They are ready when the dough barely springs back when poked with a finger. 
  15. Line a peel with heavy duty parchment paper. When the loaves are ready, move them to the parchment, seam side down, and score them with three angled vertical slashes. 
  16. Drag the parchment, loaves and all, onto the baking stone. Pour the water into the broiler pan, and close the oven door. Lower the temperature to 425 degrees F. 
  17. Bake for 20 minutes. If the loaves are not brown enough, bake for another 5 minutes. I turned on the convection feature for the last 5 minutes. The internal temperature of the loaves should be around 200 degrees F. 
  18. Cool completely on a wire rack before slicing. 
This bread has been Yeastspotted.

Chocolate Cappuccino Toffee Chip Cookies

Chocolate Cappuccino Toffee Chip Cookies from Karen's Kitchen Stories

These chocolate cappuccino toffee chip cookies are a result of one of those "I want to bake some cookies but I don't feel like going to the store" moments. These are "raid your cupboard and bake" cookies.

Chocolate Cappuccino Toffee Chip Cookies from Karen's Kitchen Stories

After digging through my bin of chips [yes, I have a big bin in which I hide all of my bags (and half bags) of chocolate and other flavored chips!],

For these cookies, I decided to try bittersweet chocolate chunks, cappuccino chips, and toffee bits. If you can't find cappuccino chips (I got mine from King Arthur Flour), white chocolate or butterscotch chips would be a good substitute.

Chocolate Cappuccino Toffee Chip Cookies from Karen's Kitchen Stories

These cookies are perfectly chewy and have a great crackly crust. They are definitely the perfect comfort food when you crave something sweet.

Chocolate Cappuccino Toffee Chip Cookies

Makes about 48 cookies


6 ounces unsalted butter, slightly softened
5 1/4 ounces granulated sugar
6 ounces light brown sugar
2 large eggs
1 tsp vanilla
11 1/4 ounces unbleached all purpose flour
1 tsp baking soda
1 tsp salt
1/8 tsp espresso powder
1/4 tsp ground cinnamon
7 ounces bittersweet chocolate chunks
7 ounces cappuccino chips
3 ounces toffee bits


  1. Preheat the oven to 350 degrees F
  2. In the bowl of a stand mixer, mix the butter and sugars with the paddle attachment on medium for about two minutes. 
  3. Add the eggs, one at a time, and beat each time until mixed in. 
  4. Add the vanilla and beat until blended. 
  5. In a medium bowl, whisk the flour, baking soda, salt, espresso, and cinnamon. Add it to the butter and sugar mixture and mix with a spatula first, and then the paddle attachment, until just blended in. 
  6. Add the chips, and mix until just incorporated. 
  7. Line baking sheets with parchment paper, and scoop the dough with a tablespoon scooper or a regular tablespoon, place the dough in mounds, two inches apart onto the baking sheets. 
  8. Bake the cookies, one sheet at a time, for about 12 minutes. 
  9. Cool on a wire rack. 

The theme this month is Comfort Food Cookies! What cookie says comfort food to you?

If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

  • Butterscotch Cookies from A Baker's House
  • Chocolate Cappuccino Toffee Chip Cookies from Karen's Kitchen Stories
  • Chocolate Chip Cookies Made with an Assortment of Chocolate from The Spiced Life
  • Quadruple Chocolate Shortbread Cookies from Magnolia Days
  • Dark Chocolate Chunk Chocolate Peanut Butter Cookies from Food Lust People Love
  • Roth (The Sacred Cookies from Kashmir) from Spiceroots
  • Crispy Potato Chip Cookies from Rhubarb and Honey
  • Carrot Cake Sandwich Cookies from Made with Love
  • Triple Chocolate Cookies from It’s Yummi
  • Peanut Butter Chocolate Chunk Cookies from Noshing with the Nolands
  • Thekua (Sweet Wheat Cookies from Bihar) from Indian Curries/Stew
  • Peanut Butter & Damson Jam Bars from Baking in Pyjamas
  • Momma's Bran Chocolate Chip Cookies from Sweet Cinnamon Honey
  • Nut Cookies from Basic N Delicious
  • Banana Oatmeal Chocolate Chip Cookies from What Smells So Good?
  • Tuesday, September 9, 2014

    Overnight Country Sourdough Bread for #BreadBakers

    This overnight country sourdough bread is thusly named because the first rise takes 12 to 15 hours. The resulting bread is has a wonderful sourdough tang because of the long rise time.

    The rise time is dependent on the robustness of your starter, as well as the ambient temperature. We are in the middle of a heatwave right now, so I think I may have let the dough over proof during the first rise. When I went to bed, I had just a half quart of dough and when I got up the next morning, I had 5 quarts of dough! Fluffy, bubbly, jiggly dough.

    If you are a sourdough fan, this bread is well worth the effort. You will be so proud.

    I'm very excited to be participating in the kick off of a new bread baking group, Bread Bakers. Below this recipe, I'll tell you more about this group, how you can bake along, and give you some links to more great bread recipes!

    This month's theme is your favorite (or one of your favorites) bread recipe. Since it's pretty hard for me to choose my absolute favorite bread, I baked a bread from one of my favorite bread books, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish. In this book, the author makes crusty flavorful loaves understandable and accessible. If you like big crusty loaves of bread, try one of the recipes from this book. Not all of the recipes require a sourdough starter or several days to make. The book also includes detailed instructions for creating your own sourdough starter.

    So far, all of the recipes are amazing. Many of the devotees of this book have been known to pose their finished loaves in front of the book for photographs. I will neither admit nor deny that I have done the same.

    Overnight Country Sourdough Bread Recipe

    Sourdough Starter (prepare first thing in the morning)

    50 g active sourdough starter 
    200 unbleached white flour
    50 g whole wheat flour
    200 g water at 85 to 90 degrees F

    Mix the ingredients with your wet hand until just incorporated, cover with plastic wrap, and let sit for about 8 to 9 hours. 

    Dough Ingredients

    604 g unbleached white flour
    276 g whole wheat flour
    684 g water at 90 to 95 degrees F
    22 g salt
    216 g of the fed sourdough starter. It should be very bubbly


    1. About 8 hours after feeding the starter, and about 12 to 15 hours before baking the loaves, mix the flours in a large round (the author recommends 12 quart sized) food grade bucket or a very large bowl. You will end up with 5 quarts of dough once it has fully risen.  
    2. Add the water and mix with your hands until the dough comes together in a shaggy ball. Cover and let it sit for 30 minutes.
    3. Evenly sprinkle the salt over the dough. Place your bucket on your scale and add the levain. 
    4. Mix the dough with your wet hands both by pinching it throughout and folding it. Once the dough is fully mixed, do a stretch and fold inside the bucket, cover with plastic wrap, and let it sit for 20 minutes. 
    5. Fold three more times, every 20 to 30 minutes. Fold one more time prior to going to bed and cover with plastic wrap. 
    6. The dough should nearly triple in size by 12 to 15 hours later. 
    7. Generously flour 2 proofing baskets. I used a mix of all purpose and rice flour. You can also use a mixing bowl lined with a lint free kitchen towel that has been heavily floured. 
    8. With a wet dough scraper or wet hands, loosen the dough from the sides of the bucket and gently turn it out onto a lightly floured surface. Cut the dough into two even pieces. 
    9. Shape the dough into boules, creating a taut skin over the top. Place the shaped dough into each basket, seam side down. 
    10. Spray the top of the dough with spray oil, and cover with plastic wrap. 
    11. Allow the loaves to rise about 3 to 4 hours, until they are puffy. 
    12. About 45 minutes before baking, preheat the oven to 475 degrees F with two empty covered Dutch ovens placed on the middle rack. 
    13. When you are ready to bake, cut parchment into two 9 inch by 15+ inch pieces. 
    14. Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, place the parchment over the dough and place a plate over it. Flip the dough over, remove the basket, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough). Cover the Dutch oven and place it in the hot oven. Repeat with the second loaf. 
    15. Bake covered for 30 minutes. Remove the Dutch ovens from the oven and move the loaves to a baking sheet. Place them back in the oven. and bake for 20 to 25 minutes more, until the interior of the bread reaches 205 to 210 degrees F and the bread is a deep brown. My loaves were ready sooner, so check early. Alternately, you can continue to bake them in the uncovered Dutch ovens, but mine seem to burn on the bottom when I do this. 
    16. Once done, let the loaves cool completely on a wire rack. 

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

    We take turns hosting each month and choosing the theme/ingredient.

    If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. Check out what this month's #BreadBakers made:
    This bread has been Yeastspotted

    Friday, September 5, 2014

    Slow Cooker Asian Beef Short Ribs

    Slow Cooker Asian Beef Short Ribs

    These slow cooker Asian beef short ribs were "melt-in-you-mouth" tender and flavorful. The beef ribs are braised in hoisin sauce, chicken broth, chili garlic sauce, and scallions. To finish these short ribs, just skim the fat from the resulting sauce, and pour the sauce over the ribs, serve with rice, and garnish with green onions. To separate the fat from the sauce, I really love this gadget.

    This is the perfect easy slow cooker company dinner. If you have a rice cooker, it's even easier. The ribs are amazing fresh from the slow cooker, and just as good the next day. According to Mr. Kitchen, this dish is delicious. I would agree.

    Slow Cooker Asian Beef Short Ribs


    1/4 C chicken broth
    3/4 C hoisin sauce
    3 scallions, thinly sliced and the white parts separated and minced
    2 T chili garlic sauce
    1 T instant tapioca
    5 pounds bone in short ribs, trimmed of fat and with the silver skin removed. 
    Salt and pepper


    1. Combine the broth, hoisin sauce, the white parts of the scallions, garlic sauce, and tapioca. Add the mixture to a 6 to 7 quart slow cooker. 
    2. Salt and pepper the trimmed short ribs and add them to the slow cooker so that the bones are vertical and the ribs are evenly nestled into the sauce. 
    3. Cook on low 9 to 10 hours, or on high 6 to 7 hours. 
    4. Remove the ribs from the slow cooker and place them on a serving platter. Tent with foil for at least 5 minutes. 
    5. Skim the fat from the remaining sauce. 
    6. Serve the ribs and sauce over rice and garnish with the green parts of the scallions. 

    Slightly adapted from The Make Ahead Cook.

    Tuesday, September 2, 2014

    Chinese Vietnamese Lemongrass Chicken | Wok Wednesdays

    This Chinese Vietnamese Lemongrass Chicken is so delicious. This is the second time I have used lemongrass in a recipe, and I am smitten.

    This recipe is from Grace Young's amazing book Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.This book is full of beautiful stories about the Chinese diaspora and how the flavors of the stir fry have traveled across the globe and fuzed with other cultures.

    Clockwise from bottom left, minced lemongrass, minced chiles, sliced onions, peanut oil, chicken broth, fish sauce, garlic, and brown sugar, along with bite sized pieces of chicken thigh coated in corn starch, salt, and pepper. 
    This is an all protein dish comprised of an amazing combination of flavors. We served it with rice and a carrot and daikon pickle. The chicken stir-fry ingredients are listed in the photo caption above.

    The only change I made was to use "super chiles" instead of the jalapeños called for in the recipe. I'm not sure why they are called super chiles, but we grew them, and we are going to use them. She declares.

    They are pretty hot, and when I added them to the wok, I kind of gasped at the intense heat as the aromatics were cooking. Once they are cooked, they add a low heat and spiciness to this stir-fry that is just right.

    The only new ingredient I needed to buy was fish sauce. I had always heard such negative things about the smell of fish sauce, and I'll admit, to this Western nose, the initial odor is unusual. Once cooked, oh man!!! So good!

    Back in the 1980's, I worked with many refugee groups to find employment for the new arrivals from Vietnam. One of the issues we had to deal with was bridging the gap between various groups and prejudices about their food, especially in the lunch room. This recipe brought back memories of those days. Oh how far we have come.

    If you'd like to join the amazing Wok Wednesdays stir-frying group, check out the Wok Wednesdays page for the schedule of recipes. You can also join our Facebook page. I'm not providing the recipe because I really want you to buy the book. Seriously! It's that good.

    Pear and Cherry Sourdough Bread #TwelveLoaves

    Pear and Cherry Sourdough Bread

    This pear and cherry sourdough bread is loaded with chunks of fresh Asian pear and dried cherries. In fact, shaping this pear and cherry sourdough bread was kind of like playing whack-a-mole in order to keep all of the bits of fruit inside the loaf. Even so, once the loaf was allowed to rise and bake, it developed little open craters of fruit on top. They looked like little mini pear tarts on top of the bread.

    To make this bread, you will need a sourdough starter, either fed or unfed. If you don't have one, you can create a poolish of equal parts of flour, water, and a very small amount of yeast. Just let it sit out overnight to develop flavor.

    The contrast of the sweet pear and the tangy dried cherries in this bread is pretty tasty. The trick is to use a firm pear, such as an Asian or Bosc pear. These pears will stand up to the mixer without getting blended into the dough.

    In this case, I used an Asian pear. Don't you love the way these are dressed up in little mesh outfits?

    Pear and Cherry Sourdough Bread

    I toasted slices of this bread and buttered it. Amazing. Mr. Kitchen agrees.

    Pear and Cherry Sourdough Bread

    I also think this bread would make amazing grilled goat cheese and sliced pear sandwiches. Don't those chunks of baked fresh pear in the bread slices look delicious?

    Pear and Cherry Sourdough Bread

    156 g fed sourdough starter
    3/4 C lukewarm (100 degrees F) water. You may need to use a bit less in hot and humid weather
    1 T olive oil
    1 T sugar
    1 1/4 tsp salt
    269 g unbleached all purpose flour
    43 g potato flour or potato flakes (I used Betty Crocker Potato Buds)
    35 g rolled oats, instant or traditional
    2 tsp instant yeast
    113 g Asian or Bosc pear, unpeeled, cut into pieces about the size of raisins
    143 g dried cherries

    In the bowl of a stand mixer, combine the starter, water, olive oil, sugar, salt, flour, potato flour, oats, and yeast. Knead with the dough hook for about two minutes. The dough should be sticky. If the dough is too dry, add a bit more water. 

    Add the fruit to the mixer and knead for about 6 or 7 minutes. 

    Spray a bowl or dough rising bucket with spray oil and add the dough. Let rise for approximately 90 minutes, until a little less than doubled in size. 

    Remove the dough and pat it down into a 7 by 12 inch rectangle and roll into a log. Place the log into a lightly greased bread pan. Spray the top of the loaf with spray oil and cover loosely with plastic wrap. 

    Preheat the oven to 350 degrees F and allow the loaf to rise for 45 to 90 minutes, until the middle is 1 inch above the rim of the bread pan. 

    Place the loaf in the oven and bake for 40 t0 45 minutes, until it reaches 190 degrees F in the center. Tent the loaf with foil if it appears to be getting too brown. 

    Remove the loaf from the oven, let it cool in the pan for two minutes, and then turn it out onto a cooling rack. Let cool completely.

    I made another version of this bread almost two years ago with apples, raisins, and cranberries.

    #TwelveLoaves -September: Hosted by Camilla of Culinary Adventures with Camilla. 

    Welcome, fall baking! The month of August was all about baking with fresh, summer herbs. September is all about baking with PEARS! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let's have a delicious month of bread with Pears. Let's get baking!

    #TwelveLoaves September: Pears If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do! 
    1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme! 
    2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme. 3. Have your Twelve Loaves bread that you baked this September 2014, and posted on your blog by September 30, 2014.
    #TwelveLoaves runs smoothly with the help of our bakers. A big thanks to Camilla of Culinary Adventures with Camilla for hosting our event!

    #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef.

    Check out what our amazing #TwelveLoaves members baked this month:

    Asian Pear Bread by NinjaBaking
    Pear and Almond Muffins by Basic N Delicious
    Pear and Cherry Sourdough Bread by Karen's Kitchen Stories
    Pear and Walnut Sticky Buns by Kudos Kitchen by Renee
    Pear, Banana, and Quinoa Muffins by Rhubarb and Honey
    Pear Streusel Sweet Rolls by Try Anything Once Culinary
    SavoryPear Flatbread with Gorgonzola by Culinary Adventures with Camilla
    Sour Cream Pear Bread by That Skinny Chick Can Bake
    Turkish Pear Coffee Bread by A Shaggy Dough Story

    This post has been Yeastspotted

      Wednesday, August 27, 2014

      White Flour Warm Spot Levain

      White Flour Warm Spot Levain Karen's Kitchen Stories

      The reason why this bread is called Warm Spot Levain is because the sourdough starter is fed three times in a fairly short period of time and then allowed to sit in an 85 degree environment between each feeding. The final levain is stiffer than most (70 percent hydration), and has a uniquely sweet/sour flavor.

      White Flour Warm Spot Levain Karen's Kitchen Stories

      You will need three days to make this bread (three days????) but it is worth it.

      For my "warm spot," I placed the levain in the garage (it is summer right now). You could also place it in the microwave along with two coffee cups of freshly boiled water, under a heat lamp, or in a gas oven with the light on.

      The resulting bread has a super crispy crunchy crust and an amazingly soft, moist interior.

      Because making this bread required feeding a levain three times in a short period of time, I had quite a bit of starter left over. Since I hate tossing out that much levain, I used some of the excess to make this Sourdough Polenta Bread.

      This bread freezes well. Once it cools, wrap it in foil and then plastic wrap, and freeze it immediately. To thaw, remove the plastic wrap and let it sit in the foil until it has thawed.

      White Flour Warm Spot Levain Karen's Kitchen Stories

      White Flour Warm-Spot Levain Bread

      First Levain Feeding

      50 grams sourdough starter that has been fed about 24 hours ago
      250 g white flour
      175 g 85 degree water

      Second Levain Feeding

      50 g of the first levain
      250 g white flour
      175 g 80 degree water

      Third Levain Feeding

      100 g of the second levain
      500 g white flour
      350 g 85 degree water

      Final Dough

      750 g white flour
      605 g 80 degree F water
      20 g fine sea salt
      1 g instant yeast
      425 g of the levain


      1. Around 9 am on the first day, mix the first levain with your hand or a spoon and cover with plastic wrap. Place it in a very warm place (85 degree F) to rest. 
      2. Eight hours later, discard (or save for another use) all but 50 g of the levain, and feed it again. Mix with your hand or a spoon, and cover with plastic wrap. Place in a very warm place (85 degrees F) to rest overnight. 
      3. The next morning, discard (or save for another use) all but 100 g of the levain and feed it again with the ingredients listed above under "Third Levain Feeding." Cover with plastic wrap and let it rest for 6 hours in a very warm place (85 degrees F). You should have about 2 quarts of levain. 
      4. To make the final dough, mix the white flour and water in a 12 qt bucket or very large bowl. Cover with plastic wrap and let it sit for 30 minutes. 
      5. Sprinkle the salt and yeast over the top of the dough and add 425 g of the levain to the bucket/bowl. A scale is essential. 
      6. Mix with your wet hand by alternatively folding and pinching the dough to fully mix in the salt and yeast, as well as incorporate the levain. 
      7. Cover the container, and do four stretch and folds, every 30 minutes. When the dough is 2 1/2 times its original size, about 6 hours later, it's ready to divide and shape. 
      8. Dust your work surface with flour.
      9. Gently remove the dough onto you work surface, and divide it in half with a bench knife. 
      10. Form the dough into two medium tight balls and place them, seam side down, into two floured proofing baskets. Cover with plastic wrap or place in a plastic bag, and refrigerate overnight, 12 to 14 hours. 
      11. About 45 minutes before baking, preheat the oven to 475 degrees F with two empty covered Dutch ovens placed on the middle rack. 
      12. When you are ready to bake, cut parchment into two 9 inch by 15+ inch pieces. 
      13. Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, place the parchment over the dough and place a plate over it. Flip the dough over, remove the basket, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough). Cover the Dutch oven and place it in the hot oven. Repeat with the second loaf. 
      14. Bake covered for 30 minutes, and then remove the Dutch ovens from the hot oven, uncover, and place the loaves on a baking sheet. Be careful not to burn yourself! Place the baking sheet into the oven and bake for 20 to 25 minutes more, until the interior of the bread reaches 205 to 210 degrees F and the bread is a deep brown. My loaves were ready sooner, so check early. 
      15. Cool completely on a wire rack. 

      This bread has been Yeastspotted