15 oz bread flour (or half bread flour, half whole wheat)
1 t dry yeast
1 T granulated sugar
1 t salt
12 oz lukewarm water
In a medium-sized glass mixing bowl, combine all of the dry ingredients. Stir in the water, and mix until all of the flour is mixed in, and the dough is "shaggy." Cover the bowl with plastic wrap, and let it rise in a warm place 18 to 24 hours.
After the dough has risen, stir it down and let it rest for 15 minutes. While the dough is resting, grease a bread pan (5" x 9" x 3"). Spread 1 T flour on a cutting board or counter top. Turn the rested dough onto the floured board. Sprinkle another tablespoon of flour on the dough. Gently knead and shape the dough into a loaf and place it in the bread pan. (The dough may be very soft and somewhat sticky.)
Cover the loaf with a floured paper towel. Set it aside in a warm, draft-free place and let it rise for a couple of hours.
After the bread has risen, adjust the oven racks, so that one rack is near the bottom of the oven, and the other rack is in the center of the oven. Place a cast-iron skillet in the oven, and set the oven temperature of 450°F. When the oven is heated, bring 2 c water to boiling. Remove the skillet from the oven, and carefully pour the boiling water in the skillet, Place the skillet back in the oven on the bottom rack. Place the bread pan on the middle rack. Bake for 30 minutes.
Reduce the oven temperature to 350°F. Remove the skillet from the oven. Continue baking the bread for another half-hour. Remove the bread from the oven, and turn it out of the bread pan onto a rack. Cool the bread completely before slicing.
No comments:
Post a Comment