12 April 2007
The Best Bread Ever
Hot bread always tastes best, but I just tried a new recipe straight from the oven that is wonderful (it's based on a recipe from HomeBaking):
1 c flour
1 c water
1/4 tsp yeast
Combine the above into a smooth batter, cover and let sit at least 6 hours, or overnight. Add the following:
1 1/2 c water
2 c whole wheat flour
2 T sesame seeds
2 T flax seeds
1 T salt
Mix well, then add enough white flour (maybe 2-4 cups) to make a nice dough. Knead well till the dough is smooth and elastic, cover, and let rise overnight, or at least 12 hours.
Punch the dough down and shape into loaves. If you want small baguettes, divide the dough into 6 pieces. If you want bigger loaves, divide into two. If you want some of each, divide the dough in half then divide one portion of the dough into three pieces so you have one big loaf and 3 small loaves. Flatten the smaller loaves into rectangles 6x12 inches (the bigger loaves should be flatten into rectangles about 6x18) and then roll them up the long way so you have nice round loaves about 12-14 inches long. Let them rise for at least 2 hours on a towel as shown in the picture, covered with plastic. My house was rather cold this morning, so it took longer than 2 hours to rise.
Preheat a baking stone to 425. This means the stone need to be in the over for 10-20 minutes at 425 before you bake the bread.
Just before baking, slash the loaves and spray with water. Use a peel or just slide the loaves onto the stone and bake for 15-20 minutes. It doesn't get very brown (as seen in the first picture).