Laurie Colwin's Bread

"In her "Home Cooking", Laurie quotes "English Bread and Yeast Cookery" by Elizabeth David. It says "It's really a question of arranging matters so that the dough suits your time table rather than the other way around. The preparation time indicates actual hands on. Raising is not included."
 
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Ready In:
1hr 20mins
Ingredients:
8
Yields:
1 loaf
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ingredients

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directions

  • In a large bread bowl mix the flours, salt, and germ.
  • Mix the yeast with the liquids. You may use more water than milk to equal 1 1/2 cups, if desired.
  • Pour the liquid into the flour and stir. The dough should not be dry or sticky, but tend to sticky. If too sticky, add a little more flour.
  • Knead the dough well, roll in flour, and put in a warm bow. Leave in a cool, draft-free place and go about your day.
  • When you get home, punch down the dough and knead it well. Roll again in flour and forget it until convenient.
  • Sometime later, punch dough down again. Give it a final kneading. Shape into a baguette, slash the top with four diagonal cuts, brush with water and let proof for a few minutes, if you have the time.
  • Bake at 450 for 30 minutes. Turn the oven to 425 and bake another 20 minutes.

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