We rarely buy bread anymore because I tend to bake fresh bread every 3-4 days. This recipe, adapted from Sullivan Street Bakers, is so easy and takes hardly any time. You just have to remember to begin the preparation the night before. Because there are just two of us at home these days, I form and bake two smaller loaves and freeze one. This way, the bread is always fresh and we have at least one ’emergency’ loaf in the freezer at all times.
To bake the bread, you’ll need an enameled cast iron covered pot. Rather than use my coveted Le Creuset, I purchased in inexpensive version and dedicated it to bread baking only. Since I prefer to make two smaller loaves, my pot is a large, oval shape. I also use parchment paper to transfer the dough, so I rarely have to wash the pot.
Ingredients:
- 3 cups unbleached bread flour
- 1/4 teaspoon active dry yeast
- 1 1/4 teaspoon kosher salt
- 1 1/2 cups warm water (approximately 120 degrees)
(I usually do this bit right before bedtime) Combine all dry ingredients and then add the water. Mix until just combined. Transfer dough to a large, lightly oiled bowl and cover with cling wrap to create a nice warm environment.
(Approximately 18-20 hours later)
- Generously flour a silicone baking mat – alternatively, your counter will work just fine – and transfer the risen dough to the floured surface. This is where I cut the dough in half to make two smaller loaves.
- Fold and turn the dough to form a ball, pinching any loose ends underneath.
- Transfer each formed ball onto a section of parchment paper (enough for you to grab both ends and drop into the heated pot later).
- Cover the dough with a lightweight kitchen towel and let rise for approximately two hours.
- As the two-hour mark approaches, place your covered pot into the oven and set the temperature to 450 degrees. This allows the inside of the pot to create a nice, warm atmosphere for your bread.
- Before adding the dough to the heated pot, I like to cut a large X (or any design you like) into the dough.
- Remove the top of the pot and add the loaves side by side with the tails of the parchment acting as a barrier to separate the loaves.
- Cover and bake for 30 minutes.
- Remove the top and bake for 20 minutes longer.
- When bread has a nicely browned exterior, you’ll know it is done and you can remove it from the pot to let it cool off.
If, like me, you want to freeze your spare loaf, pop it into a plastic zipper freezer bag. Just remember to keep the frozen loaf sealed in the freezer bag when thawing and thereafter to retain freshness.
This recipe may seem like a bit of work, but once you get the hang of it, you won’t give it a thought. You’ll have the ingredients and steps memorized and do it without even thinking. I promise that once you start making this bread you will never want to eat store bought bread again.
Best,
Lisa
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