Williams Sonoma Rosemary No-Knead Bread Mix

Receiving Instructions

Mix ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature for up to 18 months.

Preparation Instructions

Ingredients

1 package bread mix (included)
1 package yeast (included)
1 1/2 cups + 2 Tbs. (405ml) water, warm room temperature (approx. 70°F/21°C)
Flour, for dusting
Cornmeal, for dusting

Directions

In large bowl, stir together bread mix and 1/4 tsp. of yeast (you may not need all the yeast). Add water and mix until thoroughly combined and no dry mix remains. Cover bowl with plastic wrap and let dough rest at warm room temperature (approx. 70°F/21°C) until surface is dotted with bubbles, approx. 12–16 hours.
Turn dough out onto lightly floured work surface. Sprinkle dough with a little flour. Gently pull side closest to you outward and fold it into center of dough. Gently pull left and right sides outward and fold them over center of dough. Finally, gently pull top side and fold it over previous folds. Gently pinch folds together. Turn dough over, so seam side is down and lightly dust top with flour. Cover loosely with plastic wrap and let dough rest for 15 minutes.
Using lightly floured bench scraper or your hands, form dough into taut round. Generously coat cotton towel (preferably flour sack towel, not terry cloth) with cornmeal. Place dough seam side down on towel and lightly dust top with more flour or cornmeal. Cover with another cotton towel. Set aside at room temperature until dough more than doubles in size and does not readily spring back when poked with a finger, approx. 2 hours.
At least 30 minutes before dough is ready, position rack in center of oven. Place 4–6-qt. (4–6L) Dutch oven or 1.75–3.2-qt (1.75–3.2L) bread oven in oven. Preheat to 450°F (230°C).
Carefully remove bakeware from oven. Slide bench scraper under dough and using your opposite hand to cradle it, gently place it in bread oven, seam side down. Shake bakeware once or twice. If dough is unevenly distributed, it will straighten out as it bakes. Using bread lame or very sharp paring knife, score top of dough a few times, either with 3 parallel slits or an "X."
Cover bakeware with lid and bake for 30 minutes. Uncover and continue baking until crust is golden brown, approx. 15–20 minutes more.
Transfer bakeware to wire rack and let bread cool for 10 minutes. Using oven mitts, turn bakeware on its side and gently turn bread out onto rack. It should release easily. Allow bread to cool for 15–30 minutes more before serving.

Williams Sonoma Mini Dipping Oil Set

Receiving Instructions

Oil ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature, away from direct sunlight, for up to 24 months. Once opened, enjoy within 6 months.

Serving Instructions

Invert bottle and tap with palm.
Shake to mix ingredients.
Loosen cork and invert bottle.
Slowly open cork a bit to pour.
Additional pours: Place thumb on cork to secure and gently shake before pouring.

Williams Sonoma Olivewood Bread Tool Set

Razor blade of bread lame is extremely sharp. Use caution when handling. Store in safe place out of reach of children.
Hand-wash.

Brotform Oval Bread Proofing Basket

Designed for proofing raw dough and serving bread at table.
Flour basket and place kneaded dough inside for final rise. Transfer dough to baking sheet or pan when ready to bake.
Wipe basket interior with slightly damp cloth to remove dried dough or flour.

Bread Baking Gift Crate