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The ingredients needed to cook Shantell Villasenor Bread:
- Use strong white flour
- Prepare sourdough starter
- You need salt
- Use water
- Get fast action dried yeast
Steps to make Shantell Villasenor Bread:
- Add the dry ingredients to a large bowl, keeping the yeast and salt separate (on either side of bowl).
- Add the water and mix well to form a rough dough
- Leave to autolyse for 30 mins
- Knead well, for 10 or so minutes until smooth and stretchy
- Cover and place in the fridge for 8 hours (anything from 6-12 is fine)
- Pull the risen dough out onto a lightly floured surface (reccomend a 2:1 ratio of bread flour to rice flour for dusting)
- Divide the dough into two roughly equal masses
- Shape the dough to the desired shape.
- Place in well floured bannetons, cover and leave for 1.5 hours at room temperature
- Preheat oven to 240C with an old tin with some holes in at the bottom of the oven
- Turn out the dough onto your baking surface, dusted well with semolina
- Score with a razor bladet
- Throw half a cup of water into the tray in the oven
- Quickly place the dough into the oven and shut the door
- Reduce heat to 220C and bake for 20 mins
- Reduce heat to 200C and bake for a further 10 mins
- Remove baking surface, leaving bread on bars of the oven
- Turn off oven and bake in residual heat for 10 more minutes
- Turn out onto a wire rack to cool
She was eliminated in the Semifinals. Melissa Villasenor is a comedian, voice impressionist, and singer originally from Whittier, California. While tradition dictated that Russians should lay out the table for their guests and greet them with bread and salt, these brutal conditions brought a fundamental transformation to this generous attitude. This dutch oven bread is incredibly moist and tastes like a less sour, sourdough bread! Discover quick & easy recipes for every occasion.
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