Tuesday, October 23, 2007

Tasty, Tasty, Bread

Tonight we had the Chickpea Pot Pie again, so I thought I would post the recipe for the amazing bread I made tonight. It takes time, but is totally worth it. This comes from Kingston's fabulous Pan Chanco bakery.


STARTER
- 1 tbsp active dry yeast
- 2 cups warm water
- 2 cups bread flour (not all purpose)

DOUGH
- 1 tbsp active dry yeast
- 1 cup warm water
- starter
- 1/4 tsp lemon juice
- 4-5 cups bread flour (not all purpose)
- 1 tbsp sea salt (must be sea salt)

METHOD:
1. Make the starter: Dissolve yeast in water in a large bowl. Whisk in flour. Cover and store in the fridge overnight.
2. Make the dough: Dissolve yeast into water in a large bowl. Add starter and lemon juice. Knead in enough of the flour to make a smooth yet slightly sticky dough (I use a KitchenAid mixer for this). Knead in salt. Place in a large oiled bowl, cover, and store in the fridge overnight.
3. Bake the bread: Divide dough in two, form into loaves, and place in bread pans. Let rise at least 2 hours, uncovered. Slash tops with a razor blade. Preheat oven to 450 degrees. Before you put the bread in, place a pan of boiling water in the bottom of the oven. Bake for 10 mins. After that, remove water, reduce heat to 375 degrees, and bake for 25-30 mins more.

TIP: You make make the bread in two days (instead of three) if you make the starter in the early morning, the dough that night, then bake the bread the next day.

2 comments:

Laura said...

Wow a guy that can bake! Is there a mrs in the picture?....lol

Jess said...

Ok, so i tried this recipe. I couldn't get the salt to distribute evenly into the dough after kneading in the flour. The resulting bread is delicious, but some spots are saltier than others. Unfortunately I dropped one of the loaves (into the cat litter, no less) as I was carrying it to the oven, so i only ended up with one. But it is soooo good. Such a complex flavour. I left the starter a day too long, I didn't use sea salt and I made my own bread flour (tbsp gluten/cup AP flour) , so I'm not sure if this changed anything. Next time I think I'll try adding the salt to the flour of the dough and kneading that in I guess. I wasn't sure how long to knead the dough, I just stopped when it was smooth. The end result was a touch dense, but spongy and delicious, easily some of the best flavoured bread I've had. Absolutely worth the time.