Thursday, May 21, 2009

are you kidding?

bring this guy to my kitchen pronto.... and i will be forever happy.

Rather than try to recap myself, I’ll letPastor Ryan tell it:

This is the basic gist of it.
20 oz. of bread flour (all purpose is okay, too) - about 4 cups.
8 oz. of water (or 1 cup.)
4 oz. melted butter with chopped herbs of choice. We had chives. Rosemary or Thyme would work really well.
2 teaspoons salt
1 teaspoon active or instant yeast. (if active, it would be best to sprinkle yeast over the water to let it start to work before mixing it in)
He combined these ingredients all together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).
He mixed them together for about 10 minutes or so until he could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.
Once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size. After it’s gotten bigger, it should be kneaded for a minute or two so that the yeast can redistribute.
Preheat oven to 450 degrees

Cut a large ‘X’ into the surface of the bread dough so it can bloom!

Bake inside a covered cast iron pan after coating the rounded dough with olive oil and sprinkling with kosher salt. Bake for 30 minutes with the lid on, then remove lid to finish it off for another 15 to 30 minutes.
If you like to use a thermometers, we’re looking for an internal temp. of around 200-210 degrees. (The bread can get brown on the bottom if it’s too close to the heating element; if that happens, just slice it off with a sharp knife.
and voila !


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