Put your mixing bowl on the scale, zero it out, and measure out the flour. If you have a stand mixer, you add the rest of the ingredients, zeroing as necessary. With no mixer, get a second bowl and measure out the water using the same process, and add the yeast and salt. Add this to the flour and combine with a wooden spoon.

Once you get a homogenous mixture, take out the dough and knead it on a floured surface for 10 minutes, or until the dough is smooth and elastic. Halfway through, gradually fold in your fruit and nuts. After kneading, place the dough back in the bowl, greased and/or floured, and let sit until double in size (an hourish).

Take the dough out and knead again to get rid of excess gas, or punch it down, then let it sit again for 10-15 minutes. You can then shape the dough into a boule by rolling it on the counter until it is a round ball. Place it on a ceramic surface or pan and let sit one more time for an hour. You can also refrigerate the dough at this time for up to a day, allowing it to come to room temperature for 2 hours before baking. Preheat the oven to 450 degrees, and put a cast-iron skillet on a rack to heat up for steam during baking.

Take the boule and cute an x, pound sign or any other pattern you want at the top to allow the dough to expand in the oven. Pour the cup of water into the skillet to create steam in the oven. This process helps to create a thick, crisp bread crust. Do it: it’s important and impressive! Bake the dough at 450 degrees for 10 minutes, and then at 375 degrees for another 45 minutes or so. When the bread is done, it will sound hollow when you tap the bottom. Cut and enjoy naked or with anything on top!

Shout out to my mom for helping with the lighting 😀