My name is Brittani, and I’m a 3L/soon-to-be alumna with Tina at GW. Unlike Tina, however I finished with finals and everything last Tuesday, so I jumped at the chance to guest blog here while she studies away. A few things you should know about me: (1) I love to bake, something most of my friends know, and (2) I name my kitchen tools, something most people don’t know until now.
This is my fool-proof simple artisanal bread recipe:
Please don’t mock me for buying yeast in bulk, I hate those little packets and am constantly running out of yeast. (Editor note: I didn’t even know they sold yeast in jars! What a great idea…)
½ tsp. Instant Yeast
1 tsp. Sugar
7 oz. Warm Water
15 oz. + extra All-Purpose Flour
2 tsp. Salt
3 oz. Beer (pale ales work best)
1 Tbsp. White Vinegar
- Place the warm water in a small bowl, add the yeast and sugar, don’t stir. Let it sit until the yeast begins to boom (approximately 5 minutes).
- Whisk together the flour and salt in a large bowl.
- Place the beer in a small bowl with the white vinegar.
- Once the yeast is bloomed, dump the yeast mixture, vinegar and beer into the flour, and fold in until a ugly ball forms.
- Cover with plastic wrap, place in a warm place and walk away for at least 6 hours until the dough has doubled in size. You can leave it be for as long as 12 hours.
- Generously, sprinkle flour over your workspace. Dump your dough onto the workspace and knead about 10-15 times, and no more than that.
- Form into a ball by pulling the corners under and forming a taunt skin on top
- Get a sheet of parchment paper approximately 15 inches long and coat with non-stick spray and place the dough onto the parchment paper, and cover with plastic wrap again. You can keep it in a skillet pan and place it somewhere of the way for the next 2 hours.
- Approximately 30 minutes before the dough is done rising, preheat the oven to 500 degrees and put your dutch oven in the oven
- After the 2 hours is up, cut a slit across the top of the dough to allow steam to escape and sprinkle with flour.
- Carefully remove the dutch oven from the oven and reduce the heat to 425 degrees.
- Using the parchment paper, lower the dough into the dutch oven
- Bake with the lid on for 30 minutes, then remove the lid and bake for additional 10-15 minutes. If you have an instant read thermometer, it should read 210 degrees when the bread is done.
- Cool on a baking rack until completely cooled if you can wait that long.