Author: New York Theater Jonathan Mandell is a 3rd generation NYC journalist, who sees shows, reads. New York Theater Published Date: JLeave a Comment on Dragon Spring 8.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Background: David Patrick Kelly (Lone Peak), left: Jasmine Chiu (Little Phoenix), right: PeiJu Chien-Pott. Some legends say it dies in a show of flames and combustion, others that it simply dies and. Associated with the sun, a phoenix obtains new life by arising from the ashes of its predecessor. Shake pan once or twice if dough is unevenly distributed it will straighten out as it bakes. The phoenix is an immortal bird associated with Greek mythology (with analogs in many cultures) that cyclically regenerates or is otherwise born again. Slide your hand under towel and turn dough over into pot, seam side up it may look like a mess, but that is OK. When dough is ready, carefully remove pot from oven. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.

At least a half-hour before dough is ready, heat oven to 450 degrees.

When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. Cover with another cotton towel and let rise for about 2 hours. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal put dough seam side down on towel and dust with more flour, bran or cornmeal.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.

Cover loosely with plastic wrap and let rest about 15 minutes.

Lightly flour a work surface and place dough on it sprinkle it with a little more flour and fold it over on itself once or twice. Dough is ready when its surface is dotted with bubbles.Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. Add 1 1/2 cups/345 grams water and stir until blended dough will be shaggy and sticky. In a large bowl combine flour, yeast and salt.

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