Monday, February 22, 2010

Country Bread

I have been looking at many recipes for bread and settled on the authors that suggest less work and more efficiency. It takes a long time to make but there is no work, it is very easy and delicious.

The flour is Gold Medal "Better for Bread".  I have also tried mixing it with whole wheat and it comes delicious.
Many books recommend using bread flour, so why not?

3 cups of flour
2 cups of water
1 tea spoon of salt
1 tea spoon of active yeast

Mix flour salt and yeast, then add the water.  Mix it for 20 seconds, no need to get fancy.  Then cover it and leave it for 18 hours.  I know... a long time.

After that, take it out, it will have probably double in size, and place it over a surface on which you sprinkled a little more flour, but do not add any to the mix and work it so that the flour is nice all over it, make it into a ball.  Then on a table cloth put some flour and seeds of your choice (I like flax and sunflower), and place the mix there, cover it and leave it for 2 more hours.

At about 1.5 hours turn the oven on at 475 degrees.  At two hours, when the oven is hopefully pre-heated, take the mix and put it in an over safe container.  Bake for 30 minutes, then take the cover off and bake for 15 to 20 more minutes.


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