Receta The Need to Knead
Lovely photo. I enjoy your blog.
from Penny on October 26, 2009
I have made a similar recipe and love it. It is
much like ciabatta.
Where are the directions??? I am a bread-a-holic and this would be perfect w/ some soup for tomorrow nights trick or treating:)
- 3 cups lukewarm water
- 1 1/2 T. Granulated Yeast
- 1 1/2 T. kosher or other coarse salt
- 6 1/2 cups all-purpose flour, (no need to sift)
In a 5 quart bowl mix the water, yeast and salt.
Add flour, using a wooden spoon to mix all ingredients until unformly moist.This will produce a loose and very wet dough. Cover with
plastic wrap with holes poked in it. Allow mix
to rise ‘til it begins to collapse, at least 2
hours, bur not more than 5. After rising, the
bread can be baked immediately or refrigerated
up to 14 days. It will be easier to work with 3
hours refrigeration.
To bake, using a pizza peel or a baking sheet
turned upsidedown, sprinkle with corn meal.
Cut a piece of dough about the size of a grape-
fruit, (1 #), and shape with additional flour
stretching and pulling the dough into a round.
Place the dough on the prepared sheet and let
rest fir 40 minutes, it will not rise much.
Place a broiler pan on the floor of the oven,
preheat oven to 400 degrees. Dust the top with
flour and score with a serrated knife, 1/4’.
Carefully pour 1 cup boiling water in the broiler
pan..Bake for about 30 min. until browned. Allow
the bread to cool completly. Makes 4 1 # loaves.
Hope this is not too much information, but it is
simpler than it reads.
Thanks so much. Will try it tonight:P
Interesting post.Its so interesting. I know lot of things from this site.
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