Friday, March 25, 2011

Daddy Bread 2, The Bakening

Previously I mentioned a no knead dough recipe, the source of which escapes me but when I find out I will reference it. We call it Daddy Bread to distinguish it from regular bread for 5 year old Finn.

I've described how to use it for pizza dough, but not bread. Here is how you fashion it into a boule. One recipe of Daddy Dough will make a few boules or pizza crusts.

After your dough has aged in the fridge overnight (you can work it after the first 2 hour rise but it will be very soft and wet, still works though) grab a hunk about the size of a grapefruit, a 1 pound grapefruit. You're going for about a pound.

Using a lot of four in the process to minimize sticking, pull the bottom of the dough under working in a circular patter. You'll end up with a mushroom cap of dough with a smooth top and the dough bunched up on the bottom. Place your dough round on a well cornmealed peel.

Pre-heat your oven to 450°F with your pizza stone or upturned cookie sheet on the rack and a small pan for water on the bottom. You'll be pouring 1 cup of warm water in that pan when you put your dough in the oven.

Let your dough ball rest/rise (there won't be much rising) and your oven pre-heat for twenty minutes. Cut an "x" or cross-hatch in the top of the dough ball with a very sharp knife. Slide it on your stone/pan and pour the water into the pan on the bottom. Bake until the crust is golden brown and delicious. Mine always takes about 30 minutes.

Let cool on a rack and enjoy! The crumb is soft and a little dense and the crust is awesome.

There is a Mark Bittman recipe circulating currently for a no knead bread dough that I must try. More on that later.


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