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  • June 30, 2015, 05:03:53 PM

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Author Topic: Crusty Bread  (Read 359 times)

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nayberry

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Crusty Bread
« on: June 15, 2015, 03:02:34 PM »
Crusty Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. 
Add water and mix until a shaggy mixture forms. 
Cover bowl with plastic wrap and set aside for 12 - 18 hours. 
Overnight works great.  Heat oven to 450 degrees. 
When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  < i make cookies and bake during this part
Meanwhile, pour dough onto a heavily floured surface and shape into a ball. 
Cover with plastic wrap and let set while the pot is heating. 
Remove hot pot from the oven and drop in the dough. 
Cover and return to oven for 30 minutes. 
After 30 minutes remove the lid and bake an additional 15 minutes. 
Remove bread from oven and place on a cooling rack to cool. 


jpcher

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Re: Crusty Bread
« Reply #1 on: June 15, 2015, 05:01:00 PM »
That sounds good! Your ingredients are exactly what I use for my pizza dough.


Quick question: Do you remove the bread from the pan while it cools? Or leave it in the pan for extra bottom crispiness?

nayberry

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Re: Crusty Bread
« Reply #2 on: June 15, 2015, 06:03:38 PM »
I tend to take out once done and leave on a cookie rack, once cooled a bit I cut a bit to taste  ;) and then wrap in a clean tea towel. It lasts about a day and a half, probably could go longer but there's never any left

lowspark

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Re: Crusty Bread
« Reply #3 on: June 26, 2015, 12:37:17 PM »
For the cast iron pot -- can you use a Le Creuset dutch oven instead?
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nayberry

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Re: Crusty Bread
« Reply #4 on: June 26, 2015, 04:41:39 PM »
Yup,  I use a cast aluminum pot as I can't lift the cast iron when it's full, (or ever really dumb achy wrists!)

magician5

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Re: Crusty Bread
« Reply #5 on: Today at 12:26:18 AM »
Incredible flavor because of the looooong rise - and so easy!
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Lorelei_Evil

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Re: Crusty Bread
« Reply #6 on: Today at 07:51:59 AM »
TIp: If you shape the loaf on a long piece of parchment paper, you can use it as a sling to place in the hot pot and get it back out without burning your fingers.