We are all finding new things to do. I used to skydive and ride motorcycles. Now, I am baking bread and knitting. Times change. Regardless of my self image, my self esteem in my bread baking has me feeling pretty darn good about myself!
What follows is my version of Easy Peasy French Bread in a Dutch Oven. Below is the original recipe from Linda Riggi and what follows is my own developed method.
Easy Peezy French Bread
(from Janet D’Arcangelis,
from Emily)
(total time less than 1 hour)
1 ½ cup warm water (110o)
1 ½ tbs. active dry yeast (2 packages)
1 tbs. honey
1 ½ tsp. salt
3 ½ - 4 ½ cups bread flour
Combine water, yeast, honey and salt in large bowl (mixer bowl). Let stand 5-10 minutes until foamy on top.
Knead in flour until no longer sticky (use minimum of 3 ½ cups, but may need more).
Form into a loaf and place on (oiled) baking sheet. Cover with a towel and let stand 15 minutes while preheating oven to 425o.
Cut slits in Xs on top. Bake 15-20 minutes (usually takes 18).
Get your stuff together....
I use what I have and the water should be 110F but my thermometer only goes to 109.9F so I do my best.
I use a generous amount of honey!
Stir in the yeast...
Let the yeast do it's thing with the honey for 10 minutes. It will get foamy.
Measure out two teaspoons of fine sea salt, or grind rock salt and make it fit the spoons you have.
Put on some music....I'm enjoying The Grateful Dead lately.
Add the salt and start adding flour. I don't measure, I just go until it seams right.
I mix it with a wooden chop stick. When the chop stick starts to bend that is enough flour.
Plop it onto a flour dusted cutting board. Protip: make sure it is not the cutting board you use for garlic and onions.
Work it gently until it isn't too sticky anymore and ease it into a loaf.
Let it rest and proof itself in a bowl lined with a tea towel that has been generously dusted with flour.
Cover and keep it cozy for 20 minutes.
Preheat the oven with the Dutch oven in it.
After 20 minutes it will have expanded.
Wrangle the dough into the Dutch Oven (be careful it is as hot as *&%#). I have found that a gentle plop works better than trying to scoop it up.
Bake for 20 minutes with the lid on..
After 20 minutes take the lid off and brown the top. 5 minutes is the MAX!
Let it cool either on it's side or on a rack (the one I use came from the toaster).
Eat while it is still warm.
This bread is dense and more like an American sandwich bread or maybe an Italian bread. Because of the moistness it make awesome toast. There are far better ways to make bread that take longer and create amazing depth of taste but that book has already been written. This version is my version and I like it! I hope you do too!
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