A crunchy, crispy bread is the perfect pair to a bowl of soup.
Jacqueline Gunderson shares how to make her famous Kettle Bread.
13 and 1/3 cups bread flour
5 tablespoons Kosher Salt
10 cups water
Mix all ingredients ensuring water is warm, not hot or it will kill the yeast and not cold, or it won’t activate.
Cover and allow to ferment overnight, or for about 8 hours.
After dough has fermented, using a dough scraper, scrape the dough onto a heavily floured surface as the dough will be sticky.
Portion into 5 equal parts.
Form the dough rounds by tucking the ends under and into the center, forming a round.
Flour the banatones evenly to prevent dough from sticking during second rise.
Place each round in its own banatone and allow it to ride for approximately 1 hour or doubled in size.
Put the kettle(s) in the oven to start heating at 475 degrees.
Once dough rounds are to the correct size, dump them top side down into the heated kettles.
Cover and bake for 36 minutes with the lid on.
Remove lid and bake an additional 5 minutes for richer color.
Find more meals from Jacqueline on her website, www.jacquelinecooks.com.