Wednesday, November 15, 2006
Well, I know that I am not a patient man. Creating dough that has to rise for at least 12 hours in a warm 70 degree place is not going to be a staple in this house! I made two batches of the bread dough from the New York Times article I read in the paper the other morning. With both batches, I used straight whole wheat flour, something I might change in the future, If I ever have a block of time to do this again. The first batch I prepared just as the recipe told me to, but I couldn't stand it any longer after 12 hours and so I made the bread. With the second batch, I added olive oil to the dough before its inital rise and let that dough rise for over 20 hours. The photo above is of the 20 hour loaf. Beautiful on the outside, lovely on the inside, but the taste was a bit bland, so I would mess around with different types of flours and additions if I were to make this again. Though, 20 hours is a long time to wait or plan for bread!!!
Gotta get on the road, but here is the recipe:
3 cups bread flour or whatever mix you want
couple of pinches of salt
1 teaspoon yeast
sift together in a bowl
add: 1 5/8ths cups warm water
drizzle or two of olive oil
Mix with a fork until combined. Dough will be sticky. I ended up combining with my hands at the end to get the dough to come together.
Cover with plastic wrap and let stand for 18-20 hours in a 70 degree draft free place. I put mine by the wood stove, but in the middle of the night I knew it was nowhere near 70 there.
After rising (dough will have small bubbles on top) put on floured work surface and fold dough into itself one or two times. Let rest for 15 minutes covered loosely with plastic. Quickly shape dough into ball Sprinkle flour or cornmeal over tea towel and place dough there seam side down..sprinkle with cornmeal or flour, cover with another towel and let rise 2 hours or until at least doubled in bulk.
1/2 hour before rise is over preheat oven to 450 and place in oven a 6-8 quart covered pot (pyrex, cast iron, etc.) when rise is over, carefully remove hot pot lid, slide your hand under the lower tea towel and flip dough into pot with the seam side up. It will look like hell, but wait. Cover pot and bake for 30 minutes. Uncoverand bake for 15-20 minutes more until bread thumps hollow.
Yields 1 1/2 lb loaf
Let me know your results
Posted by MaineCliffDweller at 11/15/2006 07:45:00 AM