this is reinhart's revolutionary bread recipe in BBA, destined to extend the frontiers of breadbaking to dimensions unknown. well, it's good. really, good. i'm a little disappointed in that mine is more flat than round, but it's still excellent. reinhart says you can use this dough to make pizza--it would make great pizza. i may do that next week. hey, next week is super bowl--perfect! the reason this bread is revolutionary is the method. last night i mixed together some ice-cold water, bread flour, salt, and yeast. after the dough came together, i poured it into a large, oiled bowl, sprayed oil over the top of the dough, covered with plastic wrap and stuck it in the fridge. i took it out this afternoon, let it sit at room temperature for about 3 hours, poured it out on the counter, gently shaped in into an oblong, divided into 3, let it rest 5 minutes, then gently placed it onto a baking sheet and baked it in a hot oven with steam. that's it. no kneading, and only the one rise. crusty and chewy and tasty. a winner.
1 comment:
that does look great -- it would be perfect with some feta cheese and good genoa salami, or perhaps toasted with pesto. Yum.
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