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Very Basic Bread

1

pound

bread flour, plus extra for shaping

1

teaspoon

instant rapid rise yeast

2

teaspoons

honey

10

ounces bottled or filtered water

2

teaspoons

kosher salt

2

quarts hot water

Vegetable, oil

2

tablespoons

cornmeal

1/3

cup

water

1

tablespoon

cornstarch

1

Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the

2

honey, and all of the bottled water in a straight-sided container; cover

3

loosely and refrigerate for 8 to 12 hours.

4

Place the remaining 11 ounces of flour, remaining yeast, and all the

5

salt into the bowl of a stand mixer, and add the pre-ferment from the

6

refrigerator. Using the dough hook attachment, knead the mixture on low

7

for 2 to 3 minutes just until it comes together. Cover the dough in the

8

bowl with a kitchen towel and allow to rest for 20 minutes. After 20

9

minutes, knead the dough on medium speed for 5 to 10 minutes or until

10

you are able to gently pull the dough into a thin sheet that light will

11

pass through. The dough will be sticky, but not so sticky that you can't

12

handle it.

13

While the dough is kneading, pour half of the hot water into a shallow

14

pan and place on the bottom rack of your oven.

15

Grease the inside of a large straight-sided container with the vegetable

16

oil. Place the dough ball into the container and set on the rack above

17

the pan of water. Allow to rise until doubled in size, approximately 1

18

to 2 hours.

19

Once the dough has doubled in size, turn it onto a counter top, lightly

20

dust your hands with flour, and press the dough out with your knuckles;

21

then fold 1 side in towards the middle of the mass and then the other,

22

as if you were making a tri-fold wallet. Repeat the folding a second

23

time. Cover the dough with a kitchen towel and allow to rest for another

24

minutes.

25

Flatten dough again with your knuckles and then fold the dough in onto

26

itself, like you are shaping something that looks like a jellyfish. Turn

27

the dough over and squeeze the bottom together so that the top surface

28

of the dough is smooth. Place the dough back onto the counter and begin

29

to roll gently between your hands. Do not grab the dough but allow it to

30

move gently back and forth between your hands, moving in a circular

31

motion. Move the dough ball to a pizza peel or the bottom of a sheet pan

32

that has been sprinkled with the cornmeal. Cover with the kitchen towel

33

and allow to bench proof for 1 hour, or until you poke the dough and it

34

quickly fills back in where you poked it.

35

Place an unglazed terra cotta dish upside down into the oven and heat

36

the oven to 400 degrees F.

37

Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover

38

the dough and brush the surface with this mixture. Gently slash the top

39

surface of the dough ball in several places, approximately 1/3 to

40

/2-inch deep. Add more of the hot water to the shallow pan if it has

41

evaporated. Slide the bread onto the terra cotta dish in the oven and

42

bake for 50 to 60 minutes. Once the bread has reached an internal

43

temperature of 205 to 210 degrees F, remove to a cooling rack and allow

44

to sit for 30 minutes before slicing.

Servings: 1

Yield: 1 Load

Nutrition Facts

Serving size: Entire recipe (5.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

251.99

Calories From Fat (51%)

128.37

% Daily Value

Total Fat 14.55g

22%

Saturated Fat 1.11g

6%

Cholesterol 0mg

0%

Sodium 3769.43mg

157%

Potassium 52.21mg

1%

Total Carbohydrates 30.56g

10%

Fiber 1.21g

5%

Sugar 11.59g

 

Protein 1.3g

3%