A DAMN FINE LOAF OF BREAD
“Who doesn’t like bread, right?” Matt, who started making his own bread in college, has been a big fan of bread for as far back as he can remember. We heard of his baking chops and he was more than willing to share the loaf.
“This is a recipe I’ve been using for the last five years or so – it’s very flexible, really easy and not too messy – and it makes a damn fine loaf of bread. Enjoy!” – Matt
Makes four 1 lbs loaves.
- 3 cups lukewarm water (100 F)
- 1.5 tablespoons granulated yeast
- 1.5 tablespoons kosher salt
- 6.5 cups unsifted, unbleached flour
- In large bowl (5 quart – with resealable lid – not airtight)
- Add yeast to water
- Mix in flour (add all flour at once)
- Mix with wooden spoon or mixer with dough attachment
- Do not knead!
- Dough should be wet and loose enough to conform to shape of it’s container
- Cover with lid and allow dough to rise at room temperature for approximately 2 hours.
- Place dough in sealed container into refrigerator overnight.
- Sprinkle surface of your dough with flour
- Shape dough into loaf (process should take only 30-60 seconds) Do not knead.
- Rest the loaf and let it rise on a pizza peel (you can use cornmeal to prevent stickiness).
- Allow the loaf to rest on the peel for 40 min
- 20 minutes before baking – preheat over to 450 F with a backing stone on middle rack.
- Place empty boiler tray on lower rack (more on this later)
- Dust the loaf with flour and slash 1/4-inch-deep cuts in scallop or criss-cross pattern.
- After 20 minute pre-heat, place loaf in the over.
- Quickly pour about 1 cup water into broiler tray and close the oven to trap the steam.
- Bake for 30 minutes. remove bread – let cool and enjoy.
- Start process over, eat and repeat.