| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
ts |
Yeast; (more if you want it to rise faster but the slow rising times are what makes this taste authentic) |
| 2 1/2 |
ts |
Salt |
| 4 1/2 |
c |
Flour; (I use King Arthur's Unbleached Bread Flour) |
| 1/2 |
c |
Bran or oats; (I use oats) |
INSTRUCTIONS
This is better than I can buy in stores. I am told that if you spritz with
water while loaves are rising and early in the cooking process that it gets
a heavier crust but that's too much work for me. I think it is one I wrote
down from Frugal Gormet.
I mix the water, yeast, salt, oats and some of the flour in a mixing bowl.
Slowly adding more flour until it cleans the bowl and most of the flour is
worked in. (I have bread thingys, without them you dump it out earlier and
keep working in flour)
When it is smooth, oil the bottom of a big bowl, put the dough in and turn
so that the oiled surface is on top. Cover with cling wrap or a damp cloth.
Let rise for 5 or 6 hours.
Form loaves. (Four long, thin ones or 2 long fat ones) I use the supports
with holes in them for french loaves. Let them rise again. (don't forget to
spritz)
Cook at a high heat for 15-20 minutes, depending on loaf size. (don't
forget to spritz)
I have also used this dough for breadsticks which were a lot of work but
impressed the heck out of people.
Oh yes, don't cover these loaves with plastic or anything. They dry from
the outside in. By day 3 or 4 you need to toast them. Brush with garlic and
olive oil and enjoy!
Posted to FOODWINE Digest by Esther Czekalski
<esther_czekalski@BAYNETWORKS.COM> on Apr 6, 1998
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