A combination of a NYTimes version and an ATK recipe. Makes one medium-sized rustic, crusty loaf, which should serve 8-10 adults.
Mix the dry ingredients in a large bowl until well blended. Gently stir in the warm water until dough comes together in a ball. Cover the bowl tightly with plastic wrap, and set in a warm place free from drafts.
Let the bread rise for 18 hours.
After the first rise, prepare a large piece of parchment paper by coating it with cooking spray and placing it — greased side up — in a frying pan or low sauce pan. Then, pull the dough from the bowl with floured hands, and dump it onto a floured surface (large cutting board works best). Gently knead the bread about 5 times, coating hands with flour as needed to avoid sticking. With both hands, form the dough into a ball, tucking rough edges under the bottom. Dust the top of the ball with flour, and place the ball on top of the greased parchment. Recover with plastic wrap. Let rise for 2 hours.
Preheat the oven to 500 degrees, with a 5-6 quart cast-iron enamel pot with lid in the oven while preheating. After the second rise and when the oven is preheated, remove the pot from the oven. Remove the plastic wrap from the bread, and use the parchment paper as a sling to transfer the bread (including parchment paper) into the pre-heated pot. Recover with the pot's lid and put back in the oven. Immediately reduce the oven temperature to 425 degrees, and bake for 30 minutes. After 30 minutes, remove the lid and bake for another 20-30 minutes, or until sufficiently browned.
After removing the pot from the oven, use the parchment paper to transfer the baked bread to a cooling rack. Allow the bread to cool completely before slicing (this will allows it to have maximum loft).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (87g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 177 | ||
Calories from Fat: 12 (7%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.3g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 19.3mg | 1 % | |
Potassium 121.7mg | 3 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 33.1g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.