![]() Shape dough into ball by pulling edges into middle. Transfer dough to lightly floured work surface and knead 10 to 15 times. Lay 12- by 18-inch sheet of parchment paper inside the empty bowl (no need to clean it between steps) and spray with nonstick cooking spray. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.Ģ. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Whisk flour, yeast, and salt in large bowl. ![]() The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.ģ cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surfaceģ/4 cup plus 2 tablespoons water (7 ounces), at room temperatureġ/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)ġ. I liked the depth of the flavor a lot in the finished product. Really Really Good Bread Recipe (adapted from America’s Test Kitchen) The recipe calls for a mild lager but I used a medium/darker one. So dust yours off and get out the flour because you are going to want to make this recipe. It turned out a gorgeous loaf of golden, crackl-y artisan bread. Oh, let me tell you from now on it IS my bread oven, not my Dutch Oven. ![]() What flavors would you add to this bread? Lemon zest and rosemary was our plan but we got distracted and forgot. My Dutch Oven needed a change from all the stew-y things it has been churning out! Bread, I never thought of making bread in it, I assumed it was meant to hold soup-y, sloppy, slow cooked meats….not bread. This time I wanted a fast easy bread recipe so I went to AMT and there it was….easy bread. Sometimes I just need an idea on a measurement to a method and these two sources can be so helpful. Whenever I need to reference a recipe I have two places I go, The old tattered Joy of Cooking cookbook and America’s Test Kitchen. I know some of you are saying to yourselves that you can’t make bread, but you can. I just felt like making bread, it is warm, comforting and I knew my family would love it! Half the joy of bread making is the smell of it baking, and this one smells really good! I know some of you are digging out, so we really have nothing to complain about, do we? I have been making stews, soups and slow cooked braised turkey and it’s time for a change. The sky is blue and the air is crisp, I imagine it’s what Spring feels like everywhere else. We moan and groan about the 39 degree mornings but it warms up to 60 plus by noon. In most places in the Northern Hemisphere it’s winter, but here in Northern California it’s only “kind” of winter. To reheat, bake from frozen for 30 minutes or until the bread is hot throughout and crusty.Wondering where I have been? Wow, I can’t believe that it is a whole new year! I have been working on my new cookbook, writing articles, shooting other cookbooks with my husband and working in our Baked bread can be wrapped and frozen for up to 3 months. Thaw in a bowl covered with a damp tea towel and allow to rise before baking as directed. Freezing: The kneaded dough can be frozen in freezer bags for up to 4 months.Allow to come to room temperature before baking as instructed. Make ahead: This dough can be made up to 4 days ahead and kept in an airtight container in the fridge.Allow the bread to cool completely for the fluffiest, softest interior just begging for a thick layer of butter and flaky sea salt. Cutting into the loaf too quickly can cause the interior to be gummy. Even though a loaf of bread straight from the oven is one of the most glorious things in the world, resist temptation and allow the bread to cool to room temperature before slicing.The screaming hot pot is 100% the reason the crust is so shatteringly crisp. Preheating the Dutch oven (casserole pot/pot with a lid) in the oven is perhaps the most important step in this recipe.You can leave the dough in the fridge overnight for slow fermentation to happen too. Giving the dough a good 90 minutes to rise allows a good amount of flavor to develop.Using a stand mixer with a dough hook definitely simplifies this recipe even more but it can totally be made by hand.Very strong bread flours (flour with a high protein percentage) might just need a little more rising time. Flour. I’ve used bread flour, cake flour and 00-flour for this recipe.Take care not to use water that is too hot as this will kill the yeast. The water needs to be warm enough so that when you put your finger in it, it feels like nothing (this is called blood temperature). It is easy to make and requires very little effort and delivers a perfectly delicious loaf every time.įull recipe with amounts can be found in the recipe card below. The most delicious crusty bread recipe I have tried.
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