Tuesday, April 10, 2012
So today I overcame my fear of bread. And so can you.
I followed Mark Bittman's "Jim Lahey's No-Work Bread" from How to Cook Everything. I picked this recipe because of the key phrase, "No-Work". Obviously. True to his word, this bread was not a lot of work. But I will tell you, I did do a little bit of freaking out -- "Is this what it's supposed to look like? What is the temperature in here? Is it too cold? Am I supposed to smoosh out all of those bubbles? What if it turns out rock hard? Then how am I supposed to fix it for next time??"
Well, as the kitchen gods would have it, the bread turned out perfectly. I mean, I don't mean to give myself too much of an ego boost here, but dang! Did you see the picture?
Now you try:
Fancy Restaurant Bread
(adapted from Mark Bittman)
4 c. All-purpose flour
1/2 tsp. (scant) Yeast
2 tsp. Salt
2 c. Water (room temperature - 70 degrees-ish)
Glug of Extra virgin olive oil
1/2 c. Cornmeal
Combine flour, yeast, and salt in the bowl of your KitchenAid Mixer (or just a bowl is fine). Attach the dough hook and let it start swooshing on low speed. Slowly add the water until everything is blended. It'll be sticky.
Generously coat a large bowl with the olive oil and transfer your dough hunk into the new bowl. Cover it with plastic wrap and let it hang out in your home for 18 hours. Yep, that's right - 18.
When you see the surface dotted with bubbles, the dough is ready. Flour your countertop and flip the dough onto the floured surface. Flip it around a few times to get the outside coated with flour, then cover it again and let it stand for 15 minutes.
Now you're ready for the big time. Form that dough into a ball and coat a flour sack cloth with the cornmeal. Move that dough ball to the center of the towel, and sprinkle the top of the ball with more flour. Fold the towel's edges over the top of your dough ball, then let it sit for just 2 more hours. (Then I swear you get to the good part where it starts to smell yummy.)
After 2 hours, put a dutch oven into your real oven, and turn up the heat to 450. (Be sure the handle to the lid is heat-safe up to this temperature.) Once both pieces have reached 450, put the bread in the dutch oven. Put the lid on. Put the whole works in the oven. Bake for 30 minutes. Take the lid off. Bake it for another 15 minutes. Or until it looks toasty-lovely. Take it all out of the oven and admire your work. Let it rest for a few minutes before cutting into it so your knife can take hold of the crust more easily.