When she takes the dough out of the dish , its put on a floured surface. I am sure you can add just about anything to this.
Yes, that is right, its not punched down, it is "gently stretched out far enough" , folded like an envelope and then put into a heated baking dish and cooked for thirty minutes, then ten minutes with the lid off.
" That is, you don't allow the bread to proof again after folding?" RIGHT.
She makes it sometimes with whole wheat or just white flour , today she mixed the two flours. This recipe is usually doubled when I make it.
Now I have always loved the "process" of making bread , what I mean by that is the kneading part, reminds me of days when I watched my grandmother make 12 loaves at a time with flour in the air.
But this recipe is not messy ,so easy, tasty, and I might add a bit chewy.
There is a bread made here in Montreal called Premiere Moisson, which is famous for their bread . The same texture and taste is in the recipe my mother makes. When you decide to make this, please let me know how it tastes. Following site is the bread company I was talking about.Première Moisson | L'art du vrai!
My mother barely touches the dough....today I made it, mixed it with a wooden spoon until it was mixed, sometimes you can use your hands ....(like me, who has to touch everything)
The oven MUST be preheated at 500 with the dish inside, then bake covered for 30 minutes then ten minutes uncovered.
Thank you so much for asking about it....