JP's Bread recipe
There are a few links to the bread recipe I've been using. And a few comments..
This is the basic recipe.
http://www.nytimes.com/2008/10/08/dining/081mrex.html?ref=dining
3 cups bread flour
1 packet ( 1/4 ounce) instant yeast. I use one level teaspoon or less.
1 1/2 teaspoons salt
Oil as needed (to grease the Dutch oven)
Then there was a second link which was an update:
http://www.nytimes.com/2008/10/08/dining/08mini.html
In THIS update, it is mentioned, but not written that you can add a 1/4 teaspoon of red wine vinegar. Typically, I don't measure, so I add up to a teaspoon of vinegar.
Then the rest of the recipe: (my comments are in parentheses)
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. You will learn what shaggy means. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees. (If you use less yeast (as I do) it will take longer to rise, sometimes up to 10 hours)
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. (NO!! Don't do it! Keep it in the bowl! Mush it around with a spatula. Don't get your hands in it. Don't get your hands messed. This dough is 50% liquid and is very sticky.) Cover loosely with plastic wrap and let rest 30 minutes more. (An hour or two is good)
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Grease the pot. Slide your hand under dough and put it into pot, seam side up. (or not! I scrape the dough into the pot with a spatula. It does a half-gainer while it's falling from the bowl and lands perfectly every time) Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: 1 big loaf.
Upate, May 2009. BEER!! This bread recipe calls for 50 percent liquid. A half a can of Yuengling Chesterfield Ale is a wonderful addition. Add 6 ounces of beer, leave out 6 ounces of water! You can leave out the vinegar if you use beer.
Also: Olives! After the first rise, fold in about 20 oil-cured black olives, pitted and halved. Rosemary is a good herb to add.
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