Thursday, March 3, 2011

Baking bread...

Sometime ago I baked a bread and was amazed by the result. 
It turned out to be bread with a crunchy crust yet inside soft and fluffy. 
The loaf weighed 750 g and stayed fresh to the last crumb. 
Should you like to try it as well then here comes the recipe:

430 g flour
1 1/4 teaspoons seasalt
1/4 teaspoon dried yeast
3 dl + 4 tablespoons lukewarm water

(you can easily double the amount) 

 mix flour, seasalt and yeast

add water

mix to a dough (max. 1 minute)

cover the bowl with aluminium foil and

a plate and allow to stand at room temperature for
 12 to 18 hours

dough after 12 hours

fold the outside of the dough towards the centre allow to stand for another 15 minutes

in the meantime flour a towel

pour the dough onto the towel

shape a loaf

cover with the towel, allow to stand for another 1 or 2 hours

preheat the oven to 240°C together with a casserole (lid on top)

pour the dough into the hot casserole 
(floured side is now on the bottom of the casserole)

sprinkle with flour

cover with the lid and put back into the oven (240°C)

remove the lid after 30 minutes

 allow to bake for another 25 minutes

et voilà - that's how it looks at the end!

This bread was a present for a friend and that is how I wrapped it.

Due to the small amount of yeast the dough takes its time to merge. Baking it in the casserole simulates the situation in a stone oven. The steam cannot escape and this is the reason why the crust becomes really crispy. On top of it the bread remains fresh for several days.

Baking this wonderful bread really takes time and planning. 
But isn't that so with all the beautiful things in life?

Have a great day and do try the recipe - you'll get rewarded! 
I am curious what you tell me about the result!

Emilie's daughter

pictures via me

1 comment:

  1. Will definitely try this recipe! Thks for sharing!