Recipe compliments of Rick and Lynne
| Cuisine: Other | Type: Bread | Serves: 1 loaf |
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Source:
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Jim Lahey (NYT & How to Cook Everything) |
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Attributes:
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Comments:
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Start the process a good 20 - 21 hours before you want to eat the bread! You can adjust the amount of flour to make a larger or smaller loaf. The key is to add the water a little at a time until you get the right consistency. |
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Serving Suggestions:
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Ingredients:
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4 cups all-purpose or bread flour 1/4 tsp. instant yeast 2 tsp. salt 2 cups water at about 70°F (at most, see instructions) Olive oil spray Wheat bran, cornmeal, semolina, seeds, as wanted |
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Instructions:
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1. Combine flour, yeast and salt in a large bowl. 2. Pour in about 3/4 the water and stir with your hand. Add water as necessary until the dough comes together in a single mass and is slightly wet and sticky. (I've never used all the water this recipe calls for. Usually, I need between 1-1/2 to 1-3/4 cups. The amount will depend on the amount of flour, the humidity, etc.) 3. Turn the dough out into a second bowl that has been sprayed with olive oil. Cover with plastic wrap and set in a place where it won't be disturbed. Ideally, around 70°F or so. If it is cooler, let it rise longer. If warmer, it won't take the full 18 hours. If you only have 1 day, then add 1/4 tsp red wine vinegar to the (very warm) water. Then allow to rise for 3-4 hours instead of 18 hours. 4. Let rise for 18 hours (more or less). Turn the dough out onto a floured surface and fold over itself several times, dusting with flour to prevent sticking. Cover with plastic wrap and let set for 15 minutes. 5. Using just enough flour to keep the dough from sticking, shape into a ball by tucking the sides underneath and pinching closed. Generously coat a cotton towel with flour and/or cornmeal, semolina, seeds, wheat bran, etc, and put the dough, seam side down on the towel. (I usually put the towel in a large flat-bottomed bowl to contain the dough.) Cover with plastic wrap or another towel and let rise for 2 hours. It should double in size and won't spring back when poked with your finger. 6. At least an hour before the dough is ready, heat oven to 450°F. Put a 3- to 4-quart dutch oven with cover in the oven and allow it to heat. When the dough is ready, carefully remove the cover on the dutch oven and turn the dough over into the hot pot. Don't worry if it does not land perfectly. Cover and bake for 30 minutes, then remove the lid and cook another 20 to 30 minutes until beautifully browned. (Internal temperature should be about 210°F when done.) 7. Remove from oven and turn out onto a cooling rack. Allow to cool for at least 30 minutes before slicing. |
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None |
2013-01-13