step 1
Using a wooden spoon or rubber spatula, 4 cups (500 grams) all-park flour, 1 tbsp. Diamond crystal or 1½ teaspoon. Morton Kosher Salt, One. Envelope instant yeast (about 2: spoon)And 1 cup hot water About 1 minute, as long as the dough is hydrated and very scorched flour forms until in a large bowl. Cover the bowl with plastic rap and let the mixture sit at room temperature for 15 minutes.
step 2
Set a small bowl of room temperature water on the work surface for easy access. Apply the dough and, using a moist hand, pull the one side of the dough up and upwards to meet the top; The bowl is 90 ° turn. Repeat the process 3 times after beating the bowl after each fold. (It forms 1 full folding.) If the dough does not always stretch to meet the opposite side, just target the middle. Keeping your hands again and shaking excess water at any time, the dough starts feeling sticky. Cover the dough and let it sit for 30 minutes (set a timer). Repeat the folding process to make 1 full fold every 30 minutes every 30 minutes for a total of 3 and full folds, 1 hour and 30 minutes. To the last full fold, the dough should be quite smooth and tight.
step 3
Add about half of 4 jalapeños, Hadved length, ½ “cuts cutAnd A 8-oz. Block sharp orange cake, cut into ½ “cubesSpread the dough on yourself to suppress the pieces, then suppress the pieces. Repeat with the remaining waterpinos and cake. (You don’t need to be accurate; some pieces will fall out.)
step 4
Transfer the dough to a generous flour surface, dust with dough, and coop the dough with your hands and shape it in a tight round ball and pull it towards you. (Place a kitchen towel with flour to line dust and a high bowl with flour. Place the dough, smooth down (seam side up) in the bowl with plastic rap. Place a kitchen towel with flour. Flour in a bowl and a higher bowl.
Step 5
Place a rack in the middle of the oven and set a large Dutch oven with a lid in the center of the rack. Preheat up to 450 °.
Step 6
Place a 12×12 “parchment paper sheet on the surface. Cut a 2” slit in each corner, cut towards the center (it should make a type of sling); Place on a large plate. Set the parchment-rocked plate upside down over the bowl and very carefully convert the bowl and plate into a motion so that there is no flour gently at the center of the parchment (try your best not to impure or ruin your shape). Working very quickly and using a pair of sharp scissors was lightly coated Vegetable oilCut an X in the center of the dough. Using parchment paper, very carefully lower the dough on the parchment in the center of the Dutch oven. Cover the pot and bake the bread for 35 minutes.
Step 7
Remove the lid from the pot and reduce the oven temperature by 375 °. Continue to bake the bread until the crust becomes brown from deep, 60-90 minutes more. Carefully exclude the bread on a wire rack and let it cool before slicing (about 2 hours).
