TRACY'S SINGLE BOULE
In a kitchenaid mixer or something with a dough hook, dump the following, yeah, just dump it in. I make this bread weekly so, it works.
600 grams of all purpose flour. (can you use bread flour? sure, but it's more expensive and I don't see any reason to bother)
Heaping tsp of salt
2 1/2 tsp yeast. (I heap it a little probably)
about 2TB Olive oil (more if you want)
2cups water, slightly warm, pour it in all at once
Mix with dough hook till it clears the side of the bowl and is shiny, it takes a while, grab a coffee or a glass of wine and stand there, watching it
with WET hands, shape the very soft, very loose dough into a ball, quickly, drop it back into the bowl, cover with plastic
Leave to double+, it takes about an hour, maybe
Gently tip the dough out onto a lightly floured surface, form it into a ball without squashing all the air out of it, smooth the top and place it, seam side down in a parchment lined bowl.
NO need to flour the parchment, nothing sticks.
Cover it with plastic loosely, I put it in a dry cleaner bag, leave it to dome generously or double in size.
PUT a 6qt lidded dutch oven in the oven and preheat to 450, at least 45 mins.
Slash the top of the boule with a serrated knife if you feel chefy
Carefully transfer the boule, in the parchment, (lift the corners) into the dutch oven.
Cover and bake 20 mins, remove the lid and bake another 10
Remove the boule to a rack, cool, eat!!!!!!!!!!!