Foolproof Daily Bread
While living in Europe, we fell in love with the crusty, rustic breads available in French bakeries. Their rough textures, soft interiors and crusty exteriors are a delight that transforms any meal into a feast. Who cares what the main course is when there is a loaf of perfect bread on the table? And now, we can produce the same types of bread at home, utilizing the basics found in every provident pantry. Better still, the bread is SO simple to prepare that any six-year-old could make it. Okay, the child shouldn’t monkey with the oven, but every other step is truly easy and nearly mess free.
If the ease and final results weren’t enough, consider that the bread is fat-free, low sodium, super cheap and requires you to purchase only one item you may not own–a silicone baking sheet. (Check Wal-mart for a Wilton silicone sheet priced at about $5) You can also opt to use parchment paper on a cookie sheet.
How to begin? Find a food grade plastic container that holds about 5 quarts. It should have a lid, but the lid does NOT need to be air tight. You do NOT want to clamp the lid down, just cover the dough. A ‘cake saver’ type container will work as will an icing container from your local bakery. You will mix and store your dough in this container.
Basic Recipe: (Makes four 1-lb loaves)
3 cups lukewarm water (should just feel warm to you)
1 1/2 tablespoons granulated yeast (this is about 1.5 packets)
1 1/2 tablespoons Kosher or other coarse salt (if you use table salt, reduce to 1 tablespoon)
6 1/2 cups all-purpose unbleached flour
Cornmeal for baking surface
Pour water into your container. Add yeast and salt, stirring to at least partially dissolve the yeast. Don’t worry if the yeast isn’t perfectly dissolved.
Measure your flour by gently scooping the measuring cup into your flour and then scraping the top of the cup with a knife. Add flour to liquid mixture and stir with a heavy spoon. You can opt to use a mixer or large capacity food processor with a dough hook, but I have found that a sturdy spoon does just fine and you don’t have another thing to clean up.
As you mix in flour, scrape down the sides of the container frequently and work all of the flour mixture into the liquid. This will take only a few minutes. You may need to ‘poke’ the center of your dough blob as you mix in order to get the liquid completely distributed. You will not be kneading the dough!
You are finished mixing when everything is uniform and you can’t see any dry spots. The dough will be wet and sticky looking.
Cover the dough with the lid–remember it should not be air tight! Let the dough sit for at least 2 hours at room temperature. If you need to leave it longer, don’t worry. I’ve let it sit on the counter as long as 4 or 5 hours and the bread was just fine!
If you want to bake bread at this point, you can. Or, you can simply put the container in the refrigerator and store for up to two weeks. Refrigerated dough is easier to handle than room temperature dough, but either temperature works fine. If you want to add a sour dough flavor & texture, simply use the same container repeatedly without washing between bread batches. The dough does ‘age’ as stored, producing a better, stronger flavor and slightly different texture.
Dough can also be frozen in 1 loaf sizes. Place dough in a plastic bag and freeze. To thaw, leave in refrigerator overnight and then continue on with instructions.
When you are ready to bake, cover a cookie sheet with the parchment paper or the silicone baking mat. Liberally cover the baking surface needed for the loaf of bread with corn meal. Use a serrated knife and hack off a piece of dough about the size of a large grapefruit. Again, this is not a precise science.
Gently form your glob of dough into a round mound. This should take about 30 to 60 seconds. You are NOT kneading the bread, simply rounding it. The top side of the dough will look fairly smooth while the bottom is likely to look ‘ragged’. This is just fine!
Place the dough on the prepared baking surface and allow to rise about 40 minutes. The loaf will not completely rise in this time. The rising will continue while it is baking. Again, I’ve left it sitting on the counter for over 90 minutes and the bread was fine. A bit fluffier than the shorter rising time, but still great. You do not need to cover the bread while it is rising.
Begin preheating your oven to 450F about 20 minutes before you are ready to bake. Place a broiler pan, cake pan or several loaf pans filled with water on a lower shelf of the oven.
After the 20 minute preheat, liberally coat the top side of your loaf with flour. Using a serrated knife and quick slashing motions, cut a 1/4 inch deep gash across the top of your loaf. You can get creative here and create stars, tic-tac-toe, or cross designs.
Place the prepared dough in the oven and bake for 30 minutes or until it is golden brown.
The hardest part? The bread really is best when allowed to cool completely on a wire rack.
I have purposefully messed up several steps of the recipe to see what would happen. For the most part, you really can’t mess this up! I’ve over-baked, under-baked (that is worse than over-baking), left lumps in the dough and badly shaped loaves. I’ve cut it hot–sometimes you just can’t resist it–and stored it in the open overnight. Overall, this is truly the simplest, best, cheapest bread you will ever produce.
The final product is better than any bread I have purchased in the U.S. and the price can’t be beat!
Once you master the basic recipe, you can start adding herbs, roasted garlic, cheese or a wide variety of other ingredients. You can experiment with shapes, double the recipe, reduce the recipe size and substitute part of the unbleached flour for wholewheat, oats, rye, etc.
Happy Baking!
P.S. One final note. Before beginning this bread experiment, I had never used a silicone baking mat. Now, I think every kitchen needs one. Your cookies will be perfect and the clean up is a breeze with these wonderful inventions. You really can’t burn anything on them that won’t come clean. Someone else cooked dinner at my house and literally caught the oven on fire with a volcanic strength over-run of marinade and sauce. There were flames in the oven and the smoke damage is still being cleaned up. The cookie sheet under the meat and the rack the meat was on went in the trash. The oven has been cleaned three or four times and yet ‘blobs’ still re-appear. The silicone baking mat? With a little bit of hot water and dish soap–good as new! Absolutely miraculous.
