I love to bake and I love to eat bread and kneading dough is therapy.. however when I saw this recipe over at Frugal Living Now it went on the list. It's been on the list for a long time and I took my long weekend to finally get it done. It's staying on my list now and I see it becoming a Saturday night ritual. Why Saturday night? Because you need to leave it for 12-18 hours before you can bake it.
Whatchootalkingaboutliss? I hear you all exclaim..!
Yes, 12-18 hours proving time. This gives it the chewy crust, the yeasty-artisan-y- taste - it's totally worth the wait.
Bread doesn't get much easier than this - you can get hooked on this and although there were a few times I thought 'oh this isn't going to look right' - it does, you can't really stuff it up!
6 cups bread/bakers flour (I think it's worth buying rather than just plain flour - I buy defiance brand)
1/2 tsp dried yeast (yes, I really wrote 1/2 tsp - it's not much right?)
2 1/2 tsp salt flakes
2 2/3 cups of cold water
Add yeast and salt to the flour in your dutch over or large pot that has a lid (if you don't just make sure you've got some good quality aluminium foil)
Add the water and mix with a spoon until it all comes together. Place lid or cling-film on top and leave for 12-18 hours.
When you lift the lid it should look like this... cool right?
On a large surface place either a cotton tea-towel or large silpat sheet covered with flour, keep about a cup of flour on standby and flour your hands very well before picking up the dough out of the pot and shape into a ball best you can.
At this point you'll want to dig right in but leave it for another 10 minutes, use a knife to ease the loaf away from the sides of the pot.
Turn pot upside-down and pop out your loaf. Your house smells amazing and you are so hungry you could eat the whole thing..
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