this post was submitted on 30 Mar 2025
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I have been doing this for years. The recipe you linked is too much work for me, I usually just finish the dough in the same bowl, less clean up.
I use a canadian "all-purpose" unbleached flour, water, salt, and instant yeast, and vary additives based on the kind of loaf. For sandwich bread I add rolled oats and red river cereal and a bit of dairy (for crust softener) and bake in a loaf pan at lower temperature than the dutch oven for a boule.
Tonight is an extra dough for pizza too, so that dough will be just white flour but not as "slack" (wet), and I will turn it out onto a pastry board for shaping.