Stir-Fried Baby Bok Choy with Oyster Sauce

This week's Wok Wednesdays dish was supposed to be stir-fried yau choi. In this case I substituted baby bok choy.

My excuse reason? I am late making this recipe and was too lazy busy to drive to the Asian grocery store when I knew I could walk to my local market and pick up some baby bok choy (it's for the environment... that's my story and I'm sticking to it). On our Wok Wednesdays Facebook page, Grace Young, the author of this recipe (on page 196 of Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.), did mention that baby bok choy would be an appropriate substitute.

One of the reasons I wanted to try this recipe even though I am ridiculously late, is because I wanted to use this Lee Kum Kee Oyster Sauce. I had bought it in advance to make this recipe. Grace Young says it's the only brand to use. My various ingredients for all of my kitchen adventures are kind of taking over the pantry and fridge, so I need to use what I buy.. or Mr. Kitchen will call me out.

The oyster sauce smelled and tasted divine.

I am looking forward to trying this recipe with the Yau Choi (I promise Grace!), but for those of you who do not have access to the more difficult to find Asian ingredients, the baby bok choy worked out well.

This recipe is so easy to make. Along with the vegetables and oyster sauce, it also contains minced garlic, white pepper, and fish sauce. That's it! It takes less than 3 minutes to stir it up, and there are very few dishes to wash once you are done.

Oh... and it's delicious. I'm excited to use the oyster sauce for our next Wok Wednesdays adventure, Barbecued Pork Lo Mein.

I have three of Grace Young's stir-fry cookbooks, and all of them are amazing. I strongly encourage you to get a wok and get this book. It is so fun learning about cooking with a wok, using new and unfamiliar ingredients, and reading the stories in the book.

While you are waiting for your book to arrive (get it, get it, get it, you won't regret it), the recipe can also be found here.

Vegetable and Cheddar Tarts

The Avid Bakers Challenge this month is King Arthur Flour's Mushroom Cheddar Tarts. To make these, I substituted some onion, zucchini, and grape tomatoes for the mushrooms. The result was a delicious savory tart with the wonderful flavor of sharp cheddar cheese shining through.

The crust of this tart is flakey and buttery like standard pie crust, but it also contains a few ingredients that bring it to another level... such as cheddar cheese, cheddar cheese powder, and Tapatio hot sauce.

This is a great make-ahead dish that can be reheated just before serving.

The recipe calls for Vermont Sharp Cheddar Cheese powder, a product sold by King Arthur Flour (of course I had some on hand). Cabot also sells a Vermont cheddar cheese powder. If you don't have either powdered cheese available (they are great in pizza crust) you can also substitute finely grated parmesan cheese.

Some of the other Avid Bakers mentioned that the original recipe produced way too much crust for the filling, so I cut the crust ingredients in half. The original recipe is for bite-sized tarts, which would be perfect for appetizers. By all means, make these tarts in any size you like. The baking time was pretty much the same.

I chose to make these in five 4 1/2 inch tart pans so we could have them for dinner. I think if I had made them in mini muffin tins, I would have popped them all in my mouth. They were that good. Even Mr. Kitchen, who is not a big fan of onions, bell pepper, or zucchini, loved them. Winning!

I am definitely making these again.

Baking tip: I highly recommend using a scale when measuring the crust ingredients.

Vegetable and Cheddar Tarts

Ingredients

Crust

1/2 C (4 ounces) cold butter, cut into 1/2 inch pieces

1 1/4 C ( 5.75 ounces) unbleached all purpose flour

1/4 C (1 ounce) powdered cheddar cheese or finely grated parmesan cheese

1/4 tsp salt

1/4 tsp paprika

1 1/2 ounces of shredded sharp cheddar cheese

A dash of hot sauce of your choice (I used Tapatio)

1/4 C ice water

Filling

1 T butter

3 to 4 ounces of zucchini, skin on (about 1/3 of a medium zucchini), cut into 1/2 to 3/4 inch pieces

1/4 medium onion, diced

1 red bell pepper, diced

3 large eggs

3/4 C milk (I used low fat)

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp dried thyme

1/2 C (2 ounces) shredded cheddar cheese

A handful of grape or cherry tomatoes, thinly sliced and placed on paper towels to remove extra moisture. 

Instructions

Assemble the crust

1. In the bowl of a food processor, add the dry ingredients and the butter and pulse until you get a crumbly mixture. 
2. Add the cheddar cheese, hot sauce, and the water, and pulse (not too much) until the ingredients are blended into a chunky mess of pea sized pieces of dough. If it is too dry (mine was not), add a tablespoon or more of water. 
3. Dump the dough onto a sheet of plastic wrap, press it into a disk, wrap, and refrigerate for about 30 minutes. 
4. Roll the dough out to a 10" by 13" rectangle. Cut the dough into circles to fit five 4 1/2 inch tart pans. Pull the extra pieces together to continue to create dough circles. Press the dough into the pans. Alternatively, to make mini tarts, cut the dough into 12 equal pieces and press into the cups of a square mini tart pan or a mini muffin pan. The dough is really easy to shape and patch. 
5. Place the shaped crusts in the refrigerator while making the filling. 

Mix the filling

1. Saute the zucchini, onion, and bell pepper in the butter until the zucchini is tender but not mushy. Some pieces can be slightly browned. That is a good thing. Turn off the heat and set aside.
2. Preheat the oven to 400 degrees F. 
3. Whisk the eggs, milk, salt, pepper, and thyme together. 
4. When the crusts are chilled, evenly divide the vegetables into the crusts. 
5. Evenly divide the shredded cheddar and place it into each crust. 
6. Pour the egg mixture evenly into each crust. 
7. Top with slices of cherry/grape tomatoes (6 for the larger tart pans, maybe one or two for mini tarts).
8. If you are using the 4 1/4 inch tart pans with removable bottoms, place them on a baking sheet so it will catch any leaks. 
9. Bake the tarts for 18 to 23 minutes, until golden. Allow to cool for 10 minutes before removing them from the pans. 
10. Serve warm.
11. To make ahead, refrigerate and reheat for 10 minutes at 375 degrees F. 

Strawberry Danish for #twelveloaves

These Strawberry Danish have just emerged from the oven. They've been brushed with a hot glaze, and then drizzled with a fondant glaze. It's 10 pm and I just ate one. It's all I can do to not to eat the rest.

This is a croissant dough shaped into coils and pinwheels (well, the pinwheels look more like squares after puffing up in the oven). It is so flaky, buttery, and amazing.

I've wanted to try Peter Reinhart's croissant recipe from Peter Reinhart's Artisan Breads Every Day. It is one of my favorite bread books of all time. There are some great photos of the laminating technique in the book, and I have found that this book is very reliable and accurate.

I've made croissants before, but I will have to admit, that this was the easiest to roll out. My first try was a revelation, and my second try, with a different recipe, was a total frustration even though they turned out well.

This one was easy! Please don't let the lengthy description below discourage you. I will definitely be using this dough to make straight up croissants. Very soon.

The rolling technique that Peter describes in the book worked so well with this dough. To get a rectangle, place your rolling pin in the middle of the dough, and roll it to each corner. Then, place the rolling pin in the middle of the dough, and roll to each "side" of the dough to even it out.

I also used a marble rolling pin. It is pretty heavy and made the rolling out go smoothly.

I counted 27 layers of butter in this dough. Peter says there are 81 layers of dough and butter. Just saying.

#TwelveLoaves March: Strawberries. February was a delicious month of Chocolate breads! We are ready for spring and chose Strawberries for our March theme! Choose a recipe featuring strawberries. (Your bread of choice could be accented with fresh or dried strawberries, strawberry preserves) Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let's have a delicious month of bread with STRAWBERRIES. Let's get baking!

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom.

Let's see what all of our wonderful #twelveloaves bakers did with strawberries this month:

• Strawberry Almond Quick Bread by Renee from Magnolia Days
• Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
• Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
• Balsamic Strawberry Cinnamon Rolls by Felice from All That's Left Are The Crumbs
• Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
• Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
• Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
• Strawberry Swirl Sweet Rolls by Donna from Cookistry
• Strawberry Bread by Holly from A Baker's House
• Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
• Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
• Strawberry Danish by Karen from Karen's Kitchen Stories
• Strawberry Bagels by Lora from Cake Duchess

Strawberry Danish

Ingredients

Détrempe (a fancy term for the dough)

21 ounces bread flour

11 g Kosher salt

1/4 C (2 ounces) sugar

1 T instant yeast

198 g (3/4 C plus two T) cold milk

1 C cool water

2 T melted unsalted butter

Butter Block

1 1/2 C cold unsalted butter

2 T flour

Strawberry Filling

3/4 C water

2 T sugar

pinch of salt

1 T cornstarch

1 C sliced strawberries

Fondant Glaze

4 C/12 ounces powdered sugar

2 T light corn syrup

1 tsp vanilla

1/2 to 3/4 C milk

Hot Glaze

1/4 C water

3/4 C sugar

1 T apricot jam

Instructions

1. In the bowl of a stand mixer, combine the dry ingredients for the détrempe in the bowl of a stand mixer. 
2. Pour in the milk, water, and melted butter. 
3. Mix with the paddle on low for one minute, then adjust the flour and water if necessary (I did not have to). Mix on low another 30 seconds. 
4. Mix on medium for 10 to 15 seconds. The dough will be sticky.
5. Place the dough into an oiled bowl that is twice the volume of the dough, and cover with plastic wrap. Refrigerate overnight or up to 2 days. 
6. On baking day, make the butter block. Cut the butter into 16 pieces and place them into the bowl of a stand mixer. Add the flour. 
7. Mix on low with the paddle for one minute. Increase the speed to medium high until all the lumps are gone. 
8. Mist a Silpat or plastic wrap with spray oil. Pile the butter onto the Silpat and spray the top with spray oil. Cover with plastic wrap. 
9. Shape the butter into a 6 inch square (about 1/2 inch thick). Square off the edges. Refrigerate while rolling out the détrempe. 
10. Generously flour a large work surface, set the dough on top of the surface, flour the top of it, and roll the dough out to a 12 1/2 inch by 6 1/2 inch rectangle. 
11. Place the butter block on top of one side of the dough and fold the other half of the dough over the butter. Seal the edges. If the dough begins to stick to the counter, dust more underneath. 
12. Dust the top of the dough with flour and roll the dough out to a 16 inch by 9 inch rectangle. Be sure to square off the corners. 
13. Fold the dough into thirds, like a letter. Transfer the dough to a quarter sheet pan or a large plate, cover with plastic wrap, and refrigerate for 15 to 20 minutes. Repeat two more times. 
14. After the final rest in the refrigerator, transfer the dough back to the floured surface and roll into a 24 inch by 9 inch rectangle. 
15. To make pinwheels, cut the dough into 3 inch squares, cut the corners toward the middle, but not all the way through. Fold the same side of each cut toward the middle, and press in the center. 
16. To make round rolls, cut the dough into 1 inch by 9 inch strips, twist, and coil, tucking the ends under. 
17. Place the rolls on two parchment lined baking sheets, cover with plastic wrap, and let rise for 2 to 2 1/2 hours. 
18. To make the strawberry filling, whisk the water, sugar, salt, and cornstarch in a sauce pan. Bring to a boil, stirring constantly until it comes to a boil. Remove from the heat and add the strawberries. Continue to stir until it cools a bit. 
19. Preheat the oven to 450 degrees F 
20. When ready to bake, press the center of each Danish with your thumb and add about a teaspoon of filling.
21. While the oven is preheating, prepare the fondant glaze. Whisk the milk into the rest of the ingredients until it is about as thick as pancake batter, so you can drizzle it easily but it holds together. 
22. To prepare the hot glaze, combine the ingredients in a saucepan and bring it to a boil. Then simmer. While it is simmering, place the Danish in the oven and lower the temperature to 400 degrees F. Bake the Danish for about 12 minutes, rotating the pans halfway through. 
23. After removing the Danish from the oven, brush with the hot glaze. 
24. Once the Danish has cooled for about 5 minutes, drizzle with the fondant glaze. 

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 March, 2014, and posted on your blog by March 31, 2014.

Rgaïf - Moroccan Flat Bread

Rgaïf is a Moroccan flat bread that can be either cooked in a hot pan on the stovetop, or deep fried as they do in Southern Morocco.

It can be served with honey, jam, or another sweet spread. You can also serve it with savory ingredients such as meats, cheeses, or savory spreads. I dipped mine in the broth of some amazing spicy mussels

The trick is to get the dough really thin. It's best to stretch it by pressing it with your hands on your counter so that it doesn't spring back. I stretched mine out until I could see the counter through the dough. Mine seemed to puff up a bit in the frying pan. I think the trick is to do the stretch and fold twice like in this great video demonstrating the technique.

I am baking along with the Bread Baking Babes as a Buddy. It is the Babes' 6th anniversary! The Kitchen of the Month belongs to Lien of Notitie van Lien. She has been toying with making this flat bread for quite a while. Check out her post for links to all of the other babes' takes on this bread.

These were fun and easy to make. I was really surprised that the dough stretched so easily and did not spring back. It's miraculous how the same ingredients, flour, water, salt, and yeast, produce such different results depending on what you do with them.

Rgaïf 

Ingredients

500 g flour

5.5 g instant yeast

1 tsp salt

250 ml water, more if needed (I used more)

Olive oil

Optional fillings (you can add any filling you want before folding the dough)

Instructions

1. Optional, preheat the oven to 400 degrees F. 
2. Mix the dry ingredients in the bowl of a stand mixer. Add the water and mix with your hand to dampen the ingredients. Add more water as necessary.
3. Knead with the dough hook until elastic and smooth. The dough should be tacky but not sticky, and completely clear the bowl.
4. Divide the dough into 10 equal pieces and form them into balls. Coat with olive oil. 
5. With your hands, press the dough out onto your counter until it is very thin (thin enough so that you can see the counter through the dough. 
6. Lightly brush the tops with olive oil and fold into square packets. Add the optional fillings. 
7. Cook the squares in a heated pan (over medium/low heat) for about 5 minutes a side. 
8. Optional, place them on a baking sheet and bake for an additional 5 to 7 minutes to make sure that the middle is fully cooked. 
9. Serve warm with toppings of your choice. 

Lien adapted this recipe from: “Vrijdag couscousdag” by R. Ahali)

Corn and Crab Bisque

This corn and crab bisque is absolutely elegant and flavorful, and is the perfect soup for a dinner party. It it spicy and rich, and the mix of the sweet corn and crab flavors spiced with cayenne is reminiscent of the flavors of Cajun and Creole food. 

When I tasted this soup after making it, I pretty much jumped up and down. It was that good. 

The recipe is at the end of this post.  

I found this recipe in Around the World in 450 Recipes, a book I received from Emily, aka Yinzerella of Dinner is Served.

Emily thought I might like it because of my participation in Wok Wednesdays. How right on she was! Check out the cute note she sent me.

Her blog is fabulous and quirky, and she has a cat named Brian. Brian. Love that. She started her blog to cook through her gramsy's olive colored recipe box of Dinner is Served recipe cards. She's into vintage cooking, including cocktails. You've got me there Yinzerella! Thank you so much for sharing this cookbook.

I am participating in the Food Blogger Cookbook Swap, hosted by Alyssa of Everyday Maven and Faith of An Edible Mosaic. I sent a cookbook to a food blogger and received this cookbook in return! 

The last time they organized a swap, it was for food props. As you can see, my photos are pretty bare bones....

Participating in that swap was out of the question. It just wouldn't be a win-win. I seriously need to work on my food styling skills as well as my food prop collection. But cookbooks? Do I have an obsession with those! 

As a bread head, I was pretty excited to be matched with Joanne of Eats Well with Others (gorgeous photos on her site btw). She makes bread! She has a section in her recipe index for bread! I crossed my fingers and sent her a copy of Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. 

This was seriously fun. Here are links to all of the other awesome participants:

A Baker's House
An Edible Mosaic
avocado bravado
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Cucina Kristina
Culinary Adventures with Camilla
Cupcake Project
Dinner is Served 1972
Done With Corn
Eats Well With Others
Everyday Maven
Flour Me With Love 
From My Sweet Heart 
girlichef 
Great Food 360° 
Healthy. Delicious. 
I'm Gonna Cook That! 
Je Mange la Ville 
Kitchen Treaty 
Olive and Herb
OnTheMove-In The Galley 
Our Best Bites 
Paleo Gone Sassy
poet in the pantry 
Rhubarb and Honey 
Rocky Mountain Cooking
Shikha la mode 
Shockingly Delicious
Sifting Focus 
Spiceroots
Spoonful of Flavor 
Tara's Multicultural Table 
The Not So Exciting Adventures of a Dabbler 
The Suburban Soapbox 
The Whole Family's Food 

Corn and Crab Bisque

Ingredients

8 ears of corn

12 1/2 C cold water

3 bay leaves

1 tsp salt

1 T chicken demi glace, 2 packets of Swanson Flavor Boost, or chicken bouillon to taste

1 T concentrated vegetable bouillon
(in lieu of the bouillons, you can add crab or shrimp shells to the broth with the corn cobs)

2 T butter

2 T flour

1 1/2 C cream

12 ounces lump crab meat

8 scallions, thinly sliced

white pepper, cayenne pepper, hot sauce, and salt to taste

Instructions

1. Remove the husks and silk from the corn and discard.
2. Cut the kernels from the corn cobs and set aside. 
3. Place the stripped cobs in an 8 quart pot and cover with the water. Add the bay leaves, salt, and bouillons. 
4. Bring the pot to a boil, and boil for 30 minutes.
5. Remove the cobs and bay leaves from the pot, and discard. Boil hard for another 10 minutes to reduce. 
6. In a small sauce pan, melt the butter and add the flour and stir over low heat until creamy and golden. Add about a cup of the corn broth to the pan and whisk until thickened. Add the flour mixture to the broth and bring to a boil. 
7. Add the corn and boil for about 5 to 10 minutes, to taste. 
8. Add the cream, crab, scallions, pepper, cayenne, hot sauce, and salt and simmer for another two minutes. 

Amazing!

This recipe has been inspired by Around the World in 450 Recipes.

Beef and Sweet Potato Stir-Fry

This beef and sweet potato stir-fry is really simple to make and easy to whip up on a week night. If you marinate the beef in the morning, you can create this dinner in less than 20 minutes. No rice required, and it's healthy! If you are into "clean eating," this recipe is perfect for you.

It's Secret Recipe Club reveal day! Each month we are assigned a food blog from which to make a recipe. This month I was assigned Natural Noshing, a blog by Nora. Her blog is focused on gluten and sugar free recipes, as well as natural foods. Check her out. She is adorable.

I chose this recipe because I love making stir fried meals, and the combination of flavors sounded so intriguing.

The verdict? Yum! Thanks so much Nora!

Beef and Sweet Potato Stir-Fry

Adapted from Natural Noshings, adapted from Clean Eating Magazine 

Ingredients

1/2 tsp sesame oil

1 T apple butter

Pinch of cinnamon

dash of ground cloves

1 T soy sauce 

1/2 tsp crushed red peppers

2 cloves garlic, minced

1 T grated fresh ginger

1 lb. flank steak, cut into 2 inch by 1/8 inch slices

1 C of 1 inch chunks of sweet potatoes

1 heaping cup of green beans

1 T peanut or grape seed oil  

1 C of thinly sliced sweet onions

1 C baby spinach

Instructions

1. Mix the sesame oil, apple butter, cinnamon, cloves, soy sauce, red peppers, garlic, and ginger. 
2. Toss the above ingredients with the beef, cover, and refrigerate to marinate.
3. Bring about 2 1/2 cups of water to boil and add the sweet potato chunks. Boil for 5 to 7 minutes. 
4. With a spider or slotted spoon, remove the potatoes from the pot. 
5. Add the green beans and boil for about 4 minutes. Drain and add the beans to the potatoes.
6. Heat a wok, and when it is ready, add the oil. 
7. Add the beef and the onions and spread over the wok. Let cook for about a minute without disturbing. Begin stir frying and toss for another two minutes. 
8. Add the rest of the vegetables. including the spinach and stir fry for 1 to 2 minutes, until the beef is cooked through. 

Enjoy!

Bran-Encrusted Levain Bread

This bran-encrusted levain bread brings together the whole grain, but reconstructed. This is a hybrid leavened dough, with a combination of sourdough starter (levain) and a small amount of yeast in the final dough.

Reconstructed you ask? This is an almost white sourdough with added wheat germ and encrusted with wheat bran. The bran on the crust tastes so toasty and nutty after baking, and it keeps the crust fairly thin and crispy. You can purchase wheat bran, or you can sift it out of whole wheat flour like I did with the bread in this post.

Using the wheat germ brought back memories of my dad. He had been a college football player and all around athlete stuck with four daughters in the pre Title IX days. At the time, the only opportunities for women in sports were individual events such as swimming and track and field. Rarely were these sports offered in high school.

My dad got us all involved in swimming, and at some point, we joined an AAU team, and were pretty seriously into it. I remember practicing daily, both in the morning before school, and then again for a couple of hours after school. My local hero was Sharon Stouder. I wanted to be her (this was before I wanted to be That Girl! Marlo Thomas).

While I was a decent swimmer, I was never even close to Olympics material. However, I did own the South HIlls Country Club 12 and under breast stroke record for several years (take that, Amanda Beard!), and I have great memories of racing and sensing my dad walking along the side of pool and cheering me on. I knew he was there.

So what does this have to do with this bread you ask? Wheat germ. We had to add wheat germ on a daily basis to our cereal to give us "energy for swimming." At the time it was considered a "health food," and there was always a jar of Kretschmer Wheat Germ in the refrigerator.

Guess what brand of wheat germ is sitting in my fridge right now? Love you dad, thank you for seeing your daughters as athletes, and thank you for cheering us on.  I miss you so much.

Bran Encrusted Levain Bread

To make this bread, plan on starting first thing in the morning to bake the loaves the following morning. 

Levain

100 g 80% hydration active levain that is 80% white flour and 20% whole wheat flour

400 g white flour

100 g whole wheat flour

400 g lukewarm (85 to 90 degrees F) water

Final Dough

800 g white flour

30 g wheat germ

620 g lukewarm water

21 g fine sea salt or salt

2 g/ 1/2 tsp instant yeast

360 g of the levain

20 g wheat bran for coating the crust

Instructions

1. Mix the levain ingedients by hand until just incorporated, cover, and let rest for 6 to 8 hours.
2. In a very large bowl, large rectangular plastic storage container, or a 12 quart Cambro bucket, mix the white flour and the wheat germ. 
3. Add the water and mix by hand until just incorporated. Cover and let it rest for 30 minutes. 
4. Sprinkle the top of the dough with the salt and yeast. Add 360 g of the levain. 
5. Dip your hands in water and mix the dough by alternatively pinching it with your fingers and folding it. This should not take very long. 
6. Cover the container and let it rise for about 5 hours, until it has more than doubled, folding four times every half hour during the first 2 hours of rising. (there is a link to a demonstration video in step 8 on this post) 
7. Gently remove the dough from the bucket/bowl, onto a lightly floured counter, and divide it in half with a bench knife or dough scraper. 
8. Rub two bannetons or flour sack lined 9 inch bowls with flour, and then coat with the bran. 
9. Shape the dough halves into boules and place them seam side down into the bowls.
10. Cover with plastic wrap or place in large plastic bags and refrigerate immediately. 
11. 12 to 14 hours later, preheat the oven to 475 degrees F, and place two heat proof Dutch ovens in your oven. I recommend using this one. If you only have one pan, leave the other loaf in the refrigerator while the first one bakes. 
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, remove the plastic wrap, 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. If you are using the Lodge combo cooker, use the lid on the bottom and the larger pan on top. This makes it much easier to maneuver with the parchment paper. 
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. You don't have to move your loaves to baking sheets, but I like to do it to prevent burning on the bottom. 

This recipe has been adapted from Ken Forkish's Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.

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