Single Loaf Basic Bread

Name: Single Loaf Basic Bread
Cook time: 40 min
Total time: 40 min
Yield: 1 Loaf
Ingredients: 3 cups unbleached flour; 1 1/2 teaspoons salt; 1/4 teaspoon yeast; 1 1/2 cups water; flour, for dusting

Submitted by Chef mariajane

"i found this recipe in a local magazine called "Saltscapes" Jim Lahey of the Sullivan Street Bakery in New York devides this tasty bread and it's unique cooking method. A version of this recipe first appeared in the New York Time in November 2006. I tried it, and it super delicious!! It takes a little patience, but is so worth it in the end -"

Download

Ready In:: 40mins
Ingredients:: 5
Yields:: 1 Loaf

ingredients

3 cups unbleached flour
1 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon yeast
1 ¹⁄₂ cups water
flour, for dusting

directions

In a large bowl, combine dry ingredients, Mix in water.
Place bowl inside a plastic bag. Allow it to rest for 12 hours at room temperature until very bubbly. Stir down with a spatula and cover until dough rises again (about 1-4 hours, note that time will vary depending unpon room temperature, activeness of yeast, quality of flour and other factors).
Ready a sheet of parchment paper on a flat surface nearby. Uncover dough, sprinkle dough generously with flour, and place on a floured counter. Flatten dough with your hands until it's about1/2-inch thick. Be sure not to tear a hole in the dough. Fold the sides, top and bottom into the middle. Pinch seams together.
Flip dough so that it's seam side down onto the sheet of parchment paper, form into a ball. Cover loosely with plastic wrap.
When the dough has doubled in size (Again, about 1-4 houra) set the oven to 450F, and place a covered ovenproof dish or Dutch Oven inside. ( The covered dish must be large enough to allow the bread to rise as it bakes).
When the oven reaches temperature, Remove the dish,with the parchment still under it, into the dish. Replace the lid and bake for 20 minutes. Remove lid and bake for another 20 minutes. (Remove the parchment paper at this time if you want to re-use it, otherwise it will scorch). Bread is done when the top crust is a deep brown.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

View Full Profile