BizDev, Barking and Bread: November 2011

Our Daily Bread

Roxie's Favorite Bread Recipe

I've adapted this from the famous "No Knead" recipe from Jim Lahey

(found here: http://www.nytimes.com/2006/11/08/dining/081mrex.html )

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended. Cover bowl with plastic wrap. Let dough rest at least 24 hours. Place in refrigerator for an additional 24 hours.

2. Lightly flour a work surface and place refrigerated dough on it. Stretch and fold the dough over on itself 4 times beginning at the 12 O'clock position and working around to 3 O'clock, 6 O'clock and finally 9 O'clock. over on itself once or twice. Cover loosely with plastic wrap and let rest 20 minutes.

3. Repeat the "Stretch and Fold" exercise three more times at 20 minute intervals.

4. After the final "Stretch and Fold", place the dough ball in a well-floured bread form (round wooden basket). Cover with a cotton towel (not terry cloth) generously-coated with flour. Let rise for another hour in warm place. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

5. At least one-hour before dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart Emil Henry clay pot (cast iron, enamel, or Pyrex will work too) in oven as it heats. When dough is ready, carefully remove pot from oven. Turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and place in oven.

6. Bake at 475 for five minutes.

7. Reduce oven temperature 450. Continue baking for another 25 minutes.

8. Remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

9. Turn the oven off, and place a wooden spoon in the door to hold it open a crack. Leave bread in the oven for 5 minutes.

10. Remove bread and cool on a rack for 30 minutes to 1 hour.

Yield: One 1½-pound loaf.

BizDev, Barking and Bread

Tuesday, November 1, 2011

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