Wednesday, January 30, 2013
White country-style bread
Nothing new about this recipe, but I thought instead of making people read through my endless blabla about the bread experiment, I will dedicate this post to the white bread. Deserves it.
There is one better thing than the smell of fresh bread coming straight from the oven: fresh bread topped with avocado, salt, pepper and lemon or balsamic vinegar.
Ingredients (preparation time ~24 hours, active time ~10 min)
450 g flour bread (1 pound), best results achieved with Costco bread flour (bleached unfortunately), Gold Medal, King Arthur, Red Mill (if you are in US)
1/4 tsp yeast
1 tsp salt
350 ml water (1.5 cups)
This time it was served with fresh avocado, salt, pepper and balsamic vinegar
In a bowl mix the flour, salt, and yeast, and add the flour mixing with a spoon until the flour clings together and detaches from the walls of the bowl. Do not mix further, it will stick back to then bowl and'll be very sticky.
Cover with a cloth and let is stay overnight, at least 12 hours, but preferably 16-24 hours.
Dump on the floured table, fold like you would fold an envelope until it forms a small ball.
Let is rise for 2 hours on the table, under a cloth.
Preheat the oven to 225 C (435 F) and bake in a pot with lid for 30 min. After 30 min remove the lid and bake for additional 20 min.
Wrap in kitchen towels for 1 additional hour to cool a bit.
Scoop some fresh avocado on top of the bread, sprinkle with salt, fresh ground pepper, and sprinkle with lemon. I had no fresh lemon at home, so I decided to spray balsamic vinegar on top. An absolutely hassle free lunch today :).
Do not cut the bread until still hot or the crumb will become gooey.