Thursday, December 6, 2007

Crispy Bread Recipe

Begin this dough the night before you want to eat it.
You will need a 6-8 quart heavy covered pot, such as a cast iron or Pyrex for this recipe.

3 cups all purpose flour (*I use organic bread flour)
1/4 t instant yeast or 1/2 t active yeast
1/1/4 t kosher salt
1 1/2 c water

olive oil as needed

Mix flour, yeast, salt then add water. Mix until blended, dough will be rough and shaggy (sticky too). Place dough in oiled bowl, cover with plastic wrap. Let it rest up to 18 hours at room temperature. When surface is dotted with bubbles, it's ready.

Place dough on floured surface, sprinkle with flour. Fold the dough over on itself once or twice. Cover and let it rest 15 minutes.

Sprinkle flour on surface and fingers, grab dough and form a ball quickly and gently. Place on clean cotton (non-terry) floured kitchen towel, seam side down. Cover with another towel.
Let it rest 2 hours.

After 1 1/2 hours, put pot in oven with cover on, preheat oven to 475.

After oven is preheated and dough is ready, remove top towel from bread.
Remove pot from oven, remove lid, slide hand under towel and gently place dough in pot (you will almost roll the dough off the towel), shaking gently to spread it evenly.

Put lid on, put the pot back in oven for 30 minutes, remove top and bake for 15 to 30 minutes more until the top is golden brown.

Place it on a plate, let it cool for a few minutes. Carefully cut it, steam comes out really fast and hot!

Serve with Manchego cheese, fresh butter, soup and or salad.

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