First, let me thank you for your support! Is good to know that you understand why I have to limit my time on the web. But i promise I’ll do my best to keep posting regularly. So today I am giving you crusty bread!
This bread is a tweak on the pane casareccio made by Due Spaghetti. Although, her bread is awesome, I like my bread very dry and very crusty and the no knead dough for me is too messy to work with. So, I reduced a little bit the amount of water and I changed the procedure quite a bit.
First I actually knead the bread until the dough is well combined, elastic and not too sticky. Then, I let the bread proof for a longer time after is already formed to get an airier crumb. Finally, I found that not keeping the bread in the dutch oven for the whole time and letting it cool down in the partially open oven helps in getting a dryer crumb. So that is what I did.
As you can see the crumbs turns out very hole-y and I can assure you the crust is pretty crusty. The bread pictured is made with whole wheat and that is the reason why is so dark, with regular flour the crust is of a nice golden shade.
BF loves this bread and I do to!
- 1 lb flour
- 1 and 1/3 cups water
- 1 teaspoon salt
- 1/4 teaspoon dry active yeast
- 1 tbsp olive oil
- Mix all the ingredients except for the oil and knead until well combined. You should get a very soft, but not too sticky dough.
- Grease a bowl with the oil and roll the dough in it, so that the dough won't stick to the bowl while rising. Cover the bowl plastic wrap and let raise overnight or about 12 hours.
- After the proofing, take the dough out of the bowl and shape into a loaf. Place the loaf onto a floured pizza peel or a silicon mat. Cover loosely with plastic wrap and let raise for another 4-6 hours.
- Place a pizza stone or a cast iron dutch oven in the oven and warm it up the oven to 450F.
- when the oven is ready, place the dough on the pizza stone or the dutch oven.
- If you use the dutch oven, keep the lid on for the first 15 minutes of bread cooking and then take the lid off for the next 15 minutes.
- When the bread is golden turn off the oven and place the bread vertically against the side of the oven and let it cool in the oven, with the oven door left slightly ajar (you can use a wooden spoon to keep the door open).
- Allowing the bread to cool in the oven keeps the crust crunchy, because the steam that escapes as the breads cools off gets dried out and cannot turn the crust soggy.
- For the flour, use whatever you prefer. I had good results with bread flour, regular flour and half bread flour/half whole wheat flour.
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