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Tastespotting at random – homemade bread

Posted by Jeanne on January 30, 2011

Today’s inspiration comes from Apple Pie, Pastis, and Pate‘s post about ciabatta bread.  I lack the mental fortitude to begin making bread today that cannot be eaten for several days, so instead of making a starter and then not making bread until Tuesday, I decided to make the basic bread recipe found in Ruhlman’s Ratio book.

Bread

1000 g flour

600 g water

2 g salt

3 g yeast

Combine all of the above ingredients in the mixing bowl for a stand mixer.

Mix the dough using the dough hook, and once combined knead for about 10 minutes, until the dough is smooth and elastic.

Cover and rest the dough until doubled in size.  Turn onto a floured surface and knead briefly to redistribute the yeast and press excess gas from the dough.  Rest dough for 15 minutes.

Preheat the oven to 450F and place a cast-iron pan in the oven on the lowest rack.  Shape dough (I made a round, boule-like thing and then baked it in a Dutch oven).

Add 1 C water to cast iron pan to create steam in the oven.  Add bread and bake for 10 minutes at 450F.  Lower oven temp to 375F and bake another 40 – 50 minutes, until bread sounds hollow when you knock on it.

There is something magical and amazing about bread.  Flour and water?  Glue.  Add some salt and yeast? Bread.

Magic.

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