It's kind of a funny shape, (like the sample bread at Wholegrain Bread) but it's
perfect for sandwiches. I think Dad will especially like it.
The loaf I had was seasoned with a little rosemary, and today I tried one with garlic. Yum!
ARTISIAN FREE-FORM BREAD (Makes 4 loaves)
3 cups warm water (aprx. 100 degrees)
1.5 T granulated yeast
1.5 T coarse kosher or sea salt
6.5 c unbleached flour
cornmeal
1Add yeast and salt to the water. Add a couple teaspoons of your
favorite herbs to this mix if desired.
2 Mix in the flour by hand or in a food processor with a dough hook.
(DO NOT KNEAD!). This should only take a few minutes. Dough
will be very sticky and wet.
3 Cover loosely (with a towel or lid, but do not seal). Allow to rise at
room temperature until it begins to collapse in the center (aprx 2 hours,
but up to 5 hours will be okay). Refrigerate. This dough will be good for
up to 2 weeks in the fridge.
Baking Day:
1 Prepare a pizza peel or flexible cutting board with a generous layer of cornmeal.
2 Sprinkle the dough with flour, then cut off a grapefruit sized piece. Wrap the edges
underneath the loaf, then place the ball on the pizza peel. Let rest 40 minutes.
Refrigerate the rest of the dough.
3 20 minutes into the resting period, preheat oven to 450 degrees with a baking stone
on the middle rack. Play a broiler tray on another shelf.
4 Dust the loaf liberally with flour. Slash loaf with a serrated knife, 1/4 inch deep
(cross, scallop, or tic-tac-toe pattern). This will help the baking bread expand.
5 Slide the loaf onto the hot stone. Add a generous cup of water to broiler pan, and
quickly close the oven to trap the steam in. Bake 30 minutes, or until the crust is
brown and firm. (There is no chance of this bread drying out).
6 Remove loaf from oven (it may "sing" or crackle when exposed to the air).
Allow to cool completely on a wire rack. Do not store in fridge or bag.
Simply tip bread onto the side you cut pieces from.
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