And in fact today I'm going to make more bread in it. Partly because the bread is really good and partly because it's just fun. Also I'm out of bread, and like any good mini-Martha instead of going to the store to buy bread, well of course I'm going to bake some myself in the cob oven I built.
I'm not sure when this happened to me but I have a hunch it's only going to get worse, culminating with me growing my own heart valve when I'm 80.
I don't own the book yet but it's only a matter of time because if this recipe is a representation of how good this book is ... I need it. Actually ... hold on a second while I go order it.
Bread Maker White Loaf Recipe
It's a no knead bread, but not the kind that's been making the rounds on the Internet over the past few years. That no knead bread is a very, very wet dough that has to be baked in some sort of pot or crock. I love that bread by the way and make a lot of it ... this just isn't that sort of no knead recipe. It's a wet dough, but manageable unlike the other no knead recipes.
* if you want a crispier crust, when you're heating your oven add a deep pan. Right after you put your bread in the oven, throw a cup of water into the empty hot pan. This will create steam which is GREAT for baking bread. *You can also just use ⅓rd of the dough, and put the remaining dough in the fridge for up to 2 weeks. *For an extra nice crust, bake the bread in a preheated dutch oven. Leave the lid on for the first 15 minutes of the bake and then remove it. *Try removing 1 cup of the white flour and replacing it with Red Fife, Rye or another flour for a different flavour.
Serving: 1 loaf | Calories: 998 kcal | Carbohydrates: 208 g | Protein: 29 g | Fat: 2 g | Sodium: 3508 mg | Potassium: 327 mg | Fiber: 8 g | Calcium: 48 mg | Iron: 12.7 mg
French Bread Pizza
Consider this next fact a warning. If you make 3 loaves of bread, you will eat 3 loaves of bread. I did. No joke. I ate 3 loaves of bread in 3 days. By myself. I now have back fat. This is a serious warning and not even a joke. YOU WILL GET FAT if you make homemade bread. There's no way around it.
If you can deal with that, then bake away. If you can't you'd best stick to other baking. Like baked broccoli. Which taste especially good with a nice cheese sauce and a big ... slice ... of bread.
Please log in again. The login page will open in a new tab. After logging in you can close it and return to this page.Out of all the wonderful food you can make with our Four Grand-Mere brick ovens, we love sharing bread recipes. Our customer Laura in Pennsylvania, made a batch of ciabatta bread with a simple recipe she shared with us that we can't keep to ourselves.
Bread Pizza Recipe In Oven, Tawa & Air Fryer
Add yeast and flour to the water and combine with a whisk to form a paste. Cover and let sit at room temperature eight hours or overnight (either on the counter or in the fridge).
After sitting, the biga should have a ton of bubbles on top. This, and the rising of the dough, are what will help the final bread have a beautiful crumb with a soft interior and crunchy exterior.
Add yeast to the water in your mixer bowl and stir to wet all the yeast. Add all of the Biga to the water and break it up with a spatula until stringy.
Easy Homemade Bread Recipes
Add salt to the flour and stir, then add the flour mixture to the mixer bowl. Stir to form a thick dough. Let mixture stand for 20 minutes so the flour can absorb all of the water and the yeast can proof a little.
Use the dough hook on your mixer and let the mixer run for a good 15-20 minutes on medium speed. This will really bring the dough together and help build the gluten. At first, the dough will really stick to the bottom of the bowl, but eventually it will come away from the sides and start slapping the sides. If you don't get to this point by the halfway mark of the mixing time you may need to increase the speed on the mixer. When you stop the mixer, the dough will all fall back into the bowl and be very loose. As long as it is smooth and shiny, you are good to go.
Keep the dough in the mixer bowl and cover with a dish towel. Let this rise at room temp for 2 or 3 hours until it has tripled in bulk.
Wood Fired Bread Bones
In order to most easily handle this wet dough, make sure you use A LOT of flour on your work surface. Scrape the dough out onto the flour and handle gingerly because you don't want to break all of those beautiful bubbles that are just below the surface of the dough. Sprinkle more flour on top of the dough and then cut the dough into either 2 loaves or 12 rolls. I used a pizza cutter and it worked great, you could also use your bench scraper.
Flour your hands and gently place the dough onto a floured baking sheet. Leave the dough sit for another 30 minutes or so (can go a lot longer if you want, but I wouldn't recommend letting it sit more than an hour and a half). The bubbles will really start to come out on the surface after this resting period.
Bake at 475 F for 15-20 minutes (or on a baking stone for 20-30 minutes) until golden and hollow sounding when tapped on the bottom.
How To Bake Bread In A Dutch Oven
Laura was inspired to start a wood fired blog by her Four Grand-Mere oven recently. In this blog she talks about everything wood fired- from her Bread Stone Ovens DIY kit build, to several cuisines made in her 700 B raised brick oven!
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