I know, man shall not live on bread alone. That in mind, we notoriously have bodies which need to be fed and the aerogel rubbish which passes for bread in our supermarkets, if you can even find it, doesn't cut the ticket. Problem? Solution. Make it yourself. Here's how.
Get a mixing bowl and add 3 1/4 cups all purpose flour, 2 teaspoons salt, 1/2 teaspoon active dry yeast, and 1 1/2 cups of warm water. Mix that beast around, stir it up, then cover the thing and rest it, covered, somewhere out of reach of animals. And here's the thing.
Let the dough rest and rise overnight++, ignore it, let it do its thing as though it were an errant teen. Then, somewhere before Vespers on Holy Saturday, remove the dough onto a floured surface and form it into a ball. Let it rest some more in a bowl on parchment paper as heavy metal heats up in the oven at 450*.
After the metal's hot, about 30 minutes, pull it out and transfer the dough to the pot, parchment paper and all, then cover the thing, put it back in the oven and kick back for 30 minutes. Maybe clean a gun or sharpen a kukri, not that any of you have such things. They were lost at sea. Whatever, your call, no rule.
After 30, uncover the metal and finish off the loaf for around 10 minutes. Result? Behold your delicious, life giving bread and fall upon that scoff, like a warrior.
LSP
Temptation, get the behind me. Wheat contains lecithin, and my body turns it into fat. Fresh hot bread with real Amish butter is my downfall.
ReplyDeleteAt first I wondered "no sugar?", but as I read along I realized you leave it all night to raise, so I guess the little yeasties can get by with just the starch in the flour.
ReplyDeleteSlow and steady!
I'll try this soon, Parson, and see how it does at altitude.
There's nothing like fresh baked bread still warm from the oven smeared with real butter. No oleo for me please.
ReplyDeleteSelf-portrait, Rev?
ReplyDeleteHappy Easter, all.
That's a great bread but I found that made with some grated cheddar, sharper the better, and cooked bacon bit makes it sublime. Happy Easter.
ReplyDeleteglasslass
When using all purpose flour, I add gluten.
ReplyDeleteThanks for this, Parson!
ReplyDeleteOh man, WSF, it's right tasty, have to say.
ReplyDeleteTry it, drjim, easy and delicious.
ReplyDeleteTotally with you, Jim.
ReplyDeleteDammit, Wild, I was tired.
ReplyDeleteglasslass, that sounds delicious!
ReplyDeleteAll very science, pewster.
ReplyDeleteThe science of trial and error.
DeleteLinda, I think you'll like this recipe. Easy and good result
ReplyDeleteYes indeed, pewster!
ReplyDelete