Stationary Drifting

First attempt at Bread!

First Attempt at Bread!!

It worked! My glass pan shattered when I warmed it up (luckily not with the bread in it), which was sad and very scary when it exploded in my face. So I baked it in my cast iron pan with a lid over it. Its not as tall as I had hoped but its very delicious. Homemade bread from now on! Must buy more flour….

Here’s the recipe, its so easy. (I let mine rise almost 24hours).

Artisan bread 

3 cups of white flour
1/4 teaspoon of yeast
1 1/4 teasons of salt
1 1/3 cups of water

Mix the flour, salt, and yeast in bowl. Add the water and mix with a spoon for less than a minute until you get a sticky and lumpy ball of dough. Add a touch of water if it’s too dry. Cover the bowl and let it sit in a warm place for at least 12 hours of rising (I tried 24 hours and…well, you’ll have to try yourself, but you won’t be disappointed). That’s right. Just leave it. Don’t knead it. The little fermenting bubbles will do all the work for you.

After the initial rise, scoop the dough onto a heavily floured piece of parchment paper (having the paper on a tray makes it easier to move). Pull the edges of the ball so they fold over the top and meet in the middle. You’ll do this 4 or 5 times so that all the seams of dough are on the top. Now flip the floury ball over so the seams are hidden (flour on the hands also helps).

Preheat your oven from 425-475 degrees F with one of those inside. The lower temp gives a softer tan coloured crust while 475 gives a crisp and chocolaty crust.

After the loaf has risen for about an hour, grab the four corners of the parchment and gently transfer the loaf and parchment to the preheated casrole dish with a lid ( the round white ceramic dishes with the blue flowers work great, I think it’s called corning wear)  and slide it into the oven for 30 min with a lid and then 15 minutes without.  Eat fresh or  cooling on a rack for an hour does help you to get the biggest bubbles.


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