French Oven Caraway Seed Boule

A while back, I posted my recipe for a french oven herb boule. I used the same recipe yet substituted caraway seeds for the rosemary, sage, + thyme. The flavor reminds me of rye bread...delicious with apricot jam. Happy Baking!Ingredients:3 cups organic unbleached white flour3/4 teaspoon yeast + 1/4 cup filtered water2 teaspoons salt1 1/4 cup filtered water1 tablespoon organic sugar2 tablespoons dry caraway seedsPlace yeast in a bowl with 1/4 cup filtered water. Stir and let sit for 10 minutes.Meanwhile, place flour and salt in a large bowl. Stir. Add the yeast mixture to the flour mixture. Mix. Begin to slowly add the water until combined. Fold in the sugar and caraway seeds. Cover with plastic wrap and let rest for about 12 hours (this will vary depending on the temperature in your kitchen so keep an eye on the dough and make sure it continues to slowly rise)...Preheat oven to 450 degrees. Place a 5.5 quart enameled cast iron french oven in the stove with the lid on for 30 minutes. Meanwhile, place the dough on a heavily floured surface (the dough is super sticky so be sure to also flour your hands before handling) and form into a ball. Cover and let rest while the french oven is preheating. Then, place the dough in the french oven and cover with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 15 minutes. Let cool slightly. Store in a paper bag or wrap in parchment paper.Recipe/Styling/Photo by Cassie Winslow