Yield: 1 Servings
|26 ounces||Flour (about 6 1/2 cups)|
|2 cups||Water, room temperature|
|1 teaspoon||Yeast* (up to 2)|
|1 tablespoon||Oil (optional) (up to 2)|
This is a super easy, country-style bread that I adapted from Jacque Pepin.
It's great because it is very little work and can be made on work days, although it takes two days.
Place flour, salt and yeast (and oil) in Kitchenaid bowl fitted with dough hook Start machine on speed 2. Gradually add water. Mix/knead for 8 minutes. Dough will come together by itself and needs no attention. (Hand kneading unnecessary!) Remove dough from bowl and place in a large plastic container with a lid--I use a cake keeper--that has been oiled. Cover container with a dampened tea towel and then with lid. Place in refrigerator overnight. The next morning, remove from frig and place on counter. Let raise during the day--I often let it go up to 12 hours. It will fill the bottom of the container completely. Deflate dough, work a bit, and shape a round loaf. Place on a cornmeal-dusted peel or cookie sheet. Cover with upside down plastic container. Let raise 1-2 hours, or until dough seems ready. Carefully slash loaf about ⅛- ¼" deep (too deep will deflate the loaf, but it will still work fine) on top and sides.
Have the oven preheated to 400, preferably with a pizza stone. Spray loaf with water, or alternatively sprinkle with flour, if desired. Transfer loaf to cooking stone or place cookie sheet in oven. Sprits oven with water several times during the first 10 minutes of baking, or throw a couple of ice cubes on the bottom. Bake about 40 minutes until the loaf sounds hollow or the internal temperature is 190-200 degrees.
I must admit that sometimes I get a great oven spring and sometimes not, but the loaf always looks (and tastes) good. I usually use 3 oz of either whole wheat flour or rye flour as a part of the flour weight.
* adjust the amount of yeast based on the desired raising time and the room temperature- I always use 1 tsp.
Posted to Digest bread-bakers.v096.n068 From: "Sharon Hale" <sharon.hale@...> Date: Wed, 18 Dec 96 18:23:44 -0700