Thursday, October 13, 2011

Crusty Round Bread

Another bread recipe you say???? Of course! This one is very intriguing. You start it late at night in the bread maker and then unplug it until the next day. REALLY! I started this at 10 pm and started back up at 10 am. This was very good bread and had a sour dough like feel to it.

Crusty Round Bread
salad-in-a-jar.com

Making the Preferment:
1-1/2 cups all-purpose, unbleached flour
1 teaspoon instant or bread machine yeast
1 cup water
Place water, yeast and flour in bread machine pan and select the “dough” cycle. Allow to mix about 5 minutes using small spatula to carefully push flour stuck in the corners into the mixing area. Unplug machine and let stand at room temperature over night or about 8 hours. Do not leave over 16 hours.
Making the Dough:
Open lid of bread machine and add the following ingredients:
3 tablespoons water
1 teaspoon sugar (optional)
1-1/2 teaspoon salt
1-3/4 cups all-purpose, unbleached flour
Restart dough cycle. Check dough after 5-10 minutes of mixing. If necessary, add additional flour 1 tablespoon at a time to form a smooth but slightly tacky ball or water if dough is too dry and bounces against the sides. When dough cycle ends, allow dough to continue to rise in machine for at least 30 minutes (or more if ambient temperature is cool) until double in size.

Preparing and Baking the Loaf:
Remove dough from bread machine pan to lightly floured board or silicone baking mat (my preference). Form into smooth ball by pulling dough around to bottom until top is smooth. Place on parchment-covered cookie sheet. Cover loosely with lightly oiled plastic wrap and place in warm place to rise until almost double.

About 15 minutes before bread is ready to bake, preheat oven to 425 degrees. Just before putting bread in the oven, sprinkle top with flour. Using a single edge razor blade (or a sharp, serrated knife), make several cuts across top of bread about 1/2 inch deep. Bake 30-35 minutes until loaf is golden brown and internal temperature has reached 190 degrees. Allow to cool on rack before slicing. Or slice while it’s hot at the risk of squashing your bread. It’s worth it.

1 comment:

  1. Your bread turned out fantastic. Glad you liked it. Thanks for the link.

    ReplyDelete