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Add a photoNo knead, no standing mixer to clean. A pre-ferment (poolish) gives the bread a wonderful flavor, and the actual prep time is short.
Raciónes: 4-6
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Ingredientes
- Poolish:
- 1 C unbleached all purpose flour (bread flour is ok, but will produce a tighter crumb),
- 1 C warm water
- 1/4 tsp. yeast
- Dough:
- All the poolish
- 2 1/2 C unbleached flour
- 1/2 tsp. yeast
- 1 tsp. salt
Direcciones
- Mix poolish ingredients together and let sit, covered, on a counter for 18-24 hours.
- Mix the poolish in with the warm water, add yeast, stir.
- Add flour and salt, and stir well. Let rest 5 minutes. Note: make sure you have thoroughly combined the ingredients, as flour at bottom of the bowl may not get properly assimilated.
- Stir well again, let rest 5 minutes.
- Using a bit of water on your fingers, gently reach under the bottom of the dough and stretch the dough slightly, then turn it over toward the center. Repeat this 5-6 times, turning the bowl as you go.
- Cover the dough and let rest 10 minutes.
- Stretch and fold 2 more times at 10 minute intervals.
- Place dough, covered, in a warm place and let ferment until doubled in size, anywhere from 1 hour to 3, depending on room temp.
- Put dough in fridge for 12-16 hours.
- Sprinkle cornmeal on parchment paper.
- Remove dough from fridge and shape as desired, using flour on your hands.
- Place the dough on the parchment paper, sprinkle flour on top, loosely cover, let proof 30 minutes.
- Using your index finger, indent the dough 1/4 " and if it springs back, continue proofing at 15 minute intervals.
- Meanwhile, place the baking stone in the oven and heat the oven to 475 degrees with a small pan on the bottom shelf.
- When dough is ready, slit the top of the bread.
- Toss 5-6 ice cubes into the pan at the bottom of the oven. Wait a couple of minutes.
- Slide dough onto baking stone ( I use a pizza pan under the parchment paper to do this.) and quickly close the door.
- Bake for 5 minutes then turn the oven down to 450 degrees and bake 20 minutes.
- Turn the bread for even browning and bake another 20 minutes.
- Bake the bread until the crust is a medium to dark brown.
- Remove to a cooling rack.
- Let cool 2 hours before slicing.
- Store bread in freezer bag on counter for 2 days, or freeze it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 609mg | 25% |
| Potassium 136mg | 4% |
| Total Carbs 86.25g | 23% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.3g | 0% |
| Protein 11.92g | 19% |
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