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| What are YOU making for dinner tomorrow night? |
Carbohydrate Kid. That was my childhood
nickname given to me by my loving parents. Carbo Kid. It was cute for the
longest time. What does Sarah want for breakfast? Croissant. What does Sarah
want for lunch? Bread. What does Sarah want for dinner? Pasta. I am not
kidding.
Then, Atkins showed up. Suddenly my cute
carbo cravings were not so cute but rather a bad habit that needed
curbing.
For the days when you are feeling
to-hell-with-atkins, try this mouthwatering, bakery quality, artisan crusty
bread that no one will believe you made.
Read the recipe before you decide this one
is too complex. Adapted from America’s Test Kitchen Family Cookbook, the best
part about this bread is how easy it is. One special piece of equipment is
required – a cast iron Dutch oven. If you don’t have one of these you could use
any ovenproof Dutch oven, but it is definitely best in cast iron.
Other special tools for this recipe:
10-inch skillet, parchment paper
Let’s bake!
15 ounces all purpose flour (3 cups – but
it is more accurate to weigh it out)
¼ tsp instant yeast
1.5 tsp salt
7 ounces of water, about room temperature
(¾ cup plus 2 tbsp, again better to weigh)
3 ounces of light lager such as a pilsner
(¼ cup plus 2 tbsp)
1 tbsp white vinegar
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| The "shaggy ball" |
1. Whisk the dry ingredients in a large
glass, ceramic or plastic bowl (metal might react with the vinegar and changes
results). Add wet ingredients and mix using a rubber spatula until a shaggy
dough ball forms. Make sure to get all the flour incorporated off the bottom of
the bowl. Cover with saran wrap and let sit at room temperature (free from
drafts) overnight, for 8-18 hours.
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| The skillet and parchment set up. |
2. Lay 12x18 inch sheet of parchment paper in a 10 inch skillet,
spray lightly with non-stick spray. Put dough on a lightly floured work surface
and knead it about 10 times before shaping it into a ball by pulling the edges
into the middle. Transfer dough to skillet, seam side down. Spray the top of
the dough lightly with cooking spray and cover loosely with saran wrap. Let the
dough rise for about 2 hours, it
should approximately double in size.
3. About 30 minutes before baking, heat
oven to 450F and place ovenproof Dutch oven on the lowest rack. Lightly flour the top of the dough and
cut a 6 inch, ½ inch deep slit in the top using a sharp knife. Carefully
transfer dough into pre-heated Dutch oven by lifting it by the parchment paper
and lowering it into the pot – with the parchment paper, which will hang over
the edges of the pot. Cover the pot, place it in the oven and lower the
temperature to 425F. Bake for 30 minutes.
4. Remove cover and continue to bake for 20-30 minutes, until loaf is golden
brown. If you have an instant thermometer, it should read about 210 degrees in
the centre. Mine took about 25 minutes to reach this temperature. Carefully
remove loaf from pot and cool on a wire rack. Do not cut bread too soon, let rest for at least an hour or two.
Serve and prepare to take your praise!
(Because it will definitely be coming!)
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| It takes time but it is EASY! No one will believe YOU made it! |
Serve with soups and stews, or just eat it
plain! Try it with Slow Cooker Chicken Chasseur.
