Thursday, March 8, 2012
This bread is absolutely delicious. No questions asked. No persuasion needed. It's easy, doesn't call for a lot of ingredients, and isn't sticky or hard to work with as long as you have plenty of flour by your side.
The only part I do not like about making this bread is creating the steam right when you put the bread in the oven. Pouring water into the broiler tray just isn't enjoyable. I don't like the sound of the water when it hits or how you have to close the oven door immediately afterwards. The last time I tried it I accidentally ended up pouring it all over the pizza stone, causing the loaf to become wet. Not fun.
The end result, however, is fabulous and definitely worth the trouble.
3 cups warm water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
6 1/2 cups all-purpose flour
Place warm water in the bowl of an electric stand mixer. Add yeast and allow to dissolve for 5 minutes. It's okay if it doesn't all dissolve.
Add flour and salt all at once to the water and yeast. Mix with a dough hook until well combined. Cover with plastic and allow to rise for 2 hours.
Once the dough has risen, place on a floured surface. Dust with flour and form into 4 loaves. If not baking all of the loaves at once, refrigerate the rest at this point.
Preheat the oven to 450˚F. Place empty boiler tray in oven.
Place one loaf on a pizza stone, cover with towel, and let rest for 40 minutes. Then, dust with flour and slash a deep cross in the top of the loaf.
Put loaf in oven. Pour 1 cup of water into broiler tray and close quickly to trap the steam. Bake 30 minutes.
Posted by Elizabeth