Fresh Bread

Originally uploaded by ted_major

But, surprisingly, you can in an hour and a half. Claire gave me a funny look when I started mixing up dough at 5:30 yesterday evening, but the bread turned out nicely. The dough structure wasn’t perfect (I didn’t get those lovely translucent bubble walls that come from an overnight ferment), but it was by far better than any of the par-baked frozen loaves available from the grocery and bakeries here. Fungal enzyme just doesn’t belong in bread.

  • 1 cup hot tap water
  • 1 tsp dry yeast
  • 1/2 tsp sugar
  • 2 cups bread flour
  • 1/2 tsp salt

Combine the water, yeast and sugar, and whisk to dissolve. Add flour and salt and stir until mixed. The dough will be wet and sticky. Cover the bowl and let rest for 30 minutes.

Turn the dough out onto a well floured surface and knead until you don’t feel any bubbles pop. The dough will be very sticky, so you’ll need a good bit of flour. Form into two loaves and let rise on a piece of parchment paper. Cover with another piece of parchment and a towel to keep the dough from drying.

Put a baking stone (or baking tiles) into the oven and preheat to 550F.

Let the dough rise 45 minutes and then put into the oven (use a peel or the back of a cookie sheet). Spray the sides and bottom of the oven with water when you put the loaves in and then ca few more times every couple of minutes so you have enough steam to make a decent crust.

Bake 15 minutes or until browned to your liking.