Old World Bread

Old World Bread

 

I got this recipe from a friend who used it with home ground wheat flour. Very good.

Here is the original recipe the way it was given to me. 

3 1/2 cups flour (1/2 can be whole wheat)

2 teaspoons non iodized salt

1/4 teaspoon active dry yeast

Stir with fingers.

Add 1 1/2 cups non-chlorinated water

Stir with a wooden spoon.

Cover and let sit at room temperature for 12 to 24 hours, the longer the better.

Preheat oven to 450 degrees

Form loaf and place in roaster/dutch oven sprinkled with cornmeal.

Cover and cook 30 minutes.

Uncover and cook 10-15 minutes more.

What I did.

After the dough sat on the counter overnight in a covered bowl I found it was a bit sticky so I used a few Tablespoons of flour around the edges so I could get it out of the bowl and then I formed it on a parchment covered baking sheet and slashed the top. Covered it again for an hour and let it rise.

I placed the bread in a 400 degree preheated oven and set the timer for 30 minutes.

Which was perfect.

I love the idea of making the dough the night before and I think I will try to get more into that habit so there is fresh bread in the morning instead of just for dinner. Please tell me what you think.

Peace, Kirsten

 

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