For those of you familiar with my blog, you will notice that I'm still using the same an adapted recipe posted in March 2010, from the New York Times by Jim Lahey of the Sullivan Street Bakery in New York. The only changes I made were to slightly reduce the amount of water, add a touch more salt, and lower the oven temperature for the last part of the baking. The updated post also has more detailed photos of the whole bread making process to better guide you.
You can also alter the recipe to make whole wheat bread by using 1/2 all purpose flour and 1/2 whole wheat flour
The recipe also make great focaccia by adding 3 tablespoons of light extra virgin olive oil to the original recipe and baking as you would a pizza
3 cups all purpose flour
1/4 teaspoon dry yeast
1 1/2 teaspoon salt
1 1/2 cup water
Pour in 1 1/2 cup of water and mix. Pull together the dough using your hands or a wooden spoon.
Scrape any excess flour from the bottom and sides of the bowl, making sure the ingredients are well incorporated and form into a ball. The dough will have a stringy texture.
Place a piece of plastic wrap on the bowl to avoid the dough from drying out. Allow to rise in a warm dry, and draft free place for at least 12 hours and up to 24 hours. The photo to the right is dough that has risen overnight.
Dust a large piece of parchment paper, measuring about 24 inches with flour to prevent the dough from sticking during its second rising. Scrape the risen dough onto the floured parchment paper.
Sprinkle some flour on the dough to prevent it from sticking to your hands
Lightly pat down the dough with your hands to form a piece of dough measuring approximately 10x10 inches
Fold the both side edges to the center of the dough.take the top edge and fold into the center, doing the same with the bottom edge of the dough
Turn the dough and place the folded side of the dough on the parchment paper and dust with flour to prevent sticking
Loosely wrap the dough in the parchment paper and place on a baking sheet. Cover with a tea towel
Transfer to a warm and dry place and allow to rise a second time for 2 hours.
Place the cast iron Dutch oven with its cover, on the second rack from the bottom of your stove's oven. Preheat the oven to 500ºF . Dust the smooth side of the risen dough with flower to prevent it from sticking to the bottom while baking.
Once the oven reaches the required temperature. Remove the pot from the oven and take the cover off. Place the dough, folded sides up and cover. Bake for 30 minutes at 500ºF
Remove the cover and continue baking at 375º F an additional 15-30 minutes.
|Fully baked bread following an additional 15 minutes of baking at 375ºF, for a darker loaf bake longer|
Any thoughts on the recipe posts? I would love to see your comments and suggestions. It's always fun to connect.