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The loaves got a bit mangled because I didn't flour the improvised peel enough and that's why the first loaf's slash is nearly on the bottom. But the oven-spring was really good, considering how the first loaf I transferred got nearly deflated. Ingredients: flour, water, salt. And an old starter I made myself from flour and water.
10 Corso Como addes a plate of pristine veggies to the complementary. The colours alone are a refreshing sight (dining out so many days has seen a lack of vegetable or fruit in my diet). The rolls were solf and almost a cross between moist milk rolls and denser biscuits. The bread sticks were slightly crist and coated with sesame seeds (yay).
Rustic No Knead Italian Bread:
3C AP flour, .25t inst. yeast, 1.25t kosher salt. Mix flr, yst, slt. Stir in 1.5C lukewarm h20. Combine into a shaggy dough. Let sit for about 18h. Plop onto floured surface and fold over onto itself a couple of times and quickly shape into ball and let rest on floured surface for 2h. Preheat oven to 450F for a bout 30 mins with an enamel cast iron covered pot inside b4 baking. Bake 30m with cover and about 20 mins without cover or until crust is golden and interior reaches at least 200F
Variations:
1) Break a piece of dough off the size of a softball and store the rest in the fridge for a week or so (Don't cover tightly). Shape small piece of dough into a ball and let rest on a floured pizza peel. Slice top before baking. Bake on a preheated stone for about 30mins. Spray interior of oven with water as soon as you put the bread in to bake and close oven door ASAP. Steam will create a crispier crust since you're not baking it in the pot.
2) Follow whichever method for dough, but prior to baking spritz top with water and sprinkle sesame seeds and kosher salt on top. Then slice top and bake.
Enjoy this simple, easy, and delicious bread!
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Bread made with the spent grain from yesterday's brew session. It turned out great! I used this recipe.
is good bread.
it's so tasty! the crumb is awesome. It's really light and moist, but very dense. I guess it could have risen some more, but as you can see, it was spreading out rather than 'rising' per se. I guess this is why you need a loaf pan. whatever. it's about half (organic stone-ground) whole wheat flour and half bread flour. the flavor is subtle but distinct. I like it.
and OMG with a slice of cheese.
It has a marvelous crust, a wonderful crumb, a satisfying thump when you thump it with your thumb. For gluten-free bread, it is deeply satisfying. But it will never taste like gluten bread.
Bread from Argentina, house brand olive oil flavored with Menton lemons and ginger.
Mirazur
Menton, France
July 29, 2012
There were so many different types of bread on this stall you were well and truly spoiled for choice. This looks like it's slightly out of focus but I tough I'd share it with you anyway.
made in a glassbox inside the oven..with a lid on it and halfway without the lid...guess it is a bread baked by inspiration from a american baker called Jim Lahey from New York...but my recipe is different ....
This was the bread with the wet spot...
This was supposed to be a grain goddess but ended up looking like a muppet with dreadlocks. At least it tasted decent. Consistency was like a bagel. Embedded with jumbo raisins and dates.
Sweet bread made by Mike's grandma. It tastes like panettone, but with cocoa powder and walnut rolled inside. And of course, walnuts on top. It's a Romanian thingy.
The first two of three loaves I made prior to a trip skiing. Next we'll try the high altitude recommendations found on the web site.
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