Monday, January 25, 2010
bread by zen
for the first time in years i have a reasonably sized kitchen and bread pans at the same time.
so i got some yeast and made a half loaf.
it's an intentional half loaf so it doesn't go stale before i get to finish it
it's a very wet dough intentionally. i wanted lots of steam for crustiness.
i proofed the yeast in advance in warm water with a little sugar. flour, salt, water, yeast - mix.
let it rise three times on the warmer on my stove, double boiler style.
then i poured it into a greased pan [had just finished a stick of butter so i just used that to wipe the pan, i use unsalted butter]
425 for something under an hourish until the crust was golden brown
super soft inside with lots of medium and small bubbles, crusty outside like a loaf of french bread. it tastes exactly like the most perfect pizza crust i ever ate.
there's only one problem.
i didn't use a recipe and i didn't write it down.
hehe, this should be interesting to try to repeat.