«BREAD is LOVE» & «LOVE takes TIME» . . . remember this !*

*(especially if you decide to watch my 15-minute step-by-step video, but you can speed up to 10X to 1½ minutes, if you must, pffffffffffffff) ...

REAL-TIME REQUIREMENTS :

2 minutes to weigh and measure the ingredients

2 minutes to mix and blend (into a shaggy dough)

3 minutes to knead (into a shaped & formed dough)

18-20 hours for the 1st rise

2 minutes to fold over, re-shape and prepare for the 2^nd rise

90-120 minutes for the 2nd rise

40-45 minutes oven (and dutch oven cooking pot) preheating time

1 minute to prepare & transfer into the dutch oven

45-50 minutes total baking time (in the dutch oven with lid + without lid + without anything)

(+ 5 minutes cleaning time)

In other words, a total of a quarter of an hour maximum active time (in 3 steps) to prepare a 1 kg loaf of bread for the week, 24 hours in advance !

You can choose not to knead (as is the craze today) but no-knead still means mixing and blending and somewhat forming … so just hand-knead it a few minutes and stop asking questions … (but I prepared a post on no-knead versus kneaded bread experiments and maybe i’ll post that too some day soon).

You can modify the recipe using only white flour (I always use organic white flour and a little bit (about 20%) whole wheat bread flour and/or only plain water instead of fermented milk (but it will inevitably be less tasty and less moist) and I sometimes replace the water with light beer or apple cider (but I always use fermented milk) and/or with or without sesame seeds or a mix of other seeds.

*As you can see in the photos, there are several types of bread variations but the bread in the video is as indicated.

**The organic gluten powder (which is wheat protein and that you can easily get in an organic supermarket for 5€/kg and that will last you for the year if you make bread once a week) that I use is to boost the bread’s elasticity because here in Europe, most regular all-purpose flours are between 10-12% protein/gluten content and 14%-15% is actually better for bread and pizza dough. Please understand that organic gluten is not like the industrial gluten in store-bought breads (which are huge, modified and indigestible gluten molecules). Sometimes it’s not the gluten that bloats you but the extra enzymes that are added … Needless to say, I never get bloated after eating my home-made bread (store-bought or bakery-bought bread bloat me every time) … You can decide what is best for you.

I hope you appreciate the video.

Yeah I know, 15 minutes seems long ... but many of you asked for it so just watch it on the weekend when you have some free time.

If you can watch the whole thing (that’s the hardest part), then you can make and bake your own bread . . . :)

24-hour slow-rise country bread : less than 15 minutes to make + lots of loving patience + the instructions video

23.03.2017

1 kg bread loaf

ingredients

*all ingredients at room temperature and measured with a digital kitchen scale

** a 24 cm cast-iron dutch oven (or other heavy metal cooking pot with a lid) is required

240 ml (1 cup) water
240 ml (1 cup) fermented milk (buttermilk, kefir, babeurre or watered-down plain yogurt)
5 grams (1 tsp) golden cane sugar
2,5 grams (¾ tsp) dry active instant yeast
33 grams (¼ cup) 50 grams whole wheat flour (15% protein/gluten content)
500 grams (4 cups) sifted all-purpose white flour (12% protein/gluten content)
100 grams (¾ cup) whole wheat flour
optional : 10 grams (1½ tbsp) organic gluten powder (80-83% protein content)
10 grams (2 ¼ tsp) fine sea salt
10 grams (1½ tbsp) toasted sesame seeds
***extra sesame seeds, flour, cornmeal (for sprinkling) and water (in the oven to create water vapor & to spray on the bread)

instructions

precisely measure and weigh all your ingredients and set aside
combine the water, sugar, yeast and fermented milk, mix well, then add ¼ cup or 33 grams of whole wheat flour (or replace with white flour), re-mix and set aside
combine the rest of the dry ingredients (white flour, whole wheat flour, organic gluten, sea salt, and toasted sesame seeds) and mix well
add the liquid mixture into the dry mixture and mix/blend with a wooden spoon directly inside the bowl until it resembles a shaggy dough
start folding over and kneading the dough until all the flour is absorbed (flour your hands to avoid the stickiness) and form into a ball
cover and let rest for 18-20 hours at 15°C ideally
after the 1st rise and in the same bowl again, start folding over the dough, sprinkle with more sesame seeds (before sprinkling with flour or they won’t stick) and only sprinkle with flour once it has been formed into a ball
heavily flour a clean kitchen towel (linen is best) and sprinkle with cornmeal too, place the ball of dough in the middle, place back Inside the bowl, cover and let rise at room température for another 90-120 minutes
about 45 minutes before the 2^nd rise of the bread dough is over, start preheating your oven to 230°C (which is the maximum of my small oven) for 40-45 minutes with a cast-iron dutch oven ccoking pot Inside until everything is very hot
carefully remove the cooking pot from the oven, remove the lid, sprinkle the inside of the pot with cornmeal and some flour, place/throw/toss in the dough, shake it around if it stuck to the sides or if it isn’t centered (or use a butter kniffe around the edges to loosen it), cover with the lid, add water on the lid (or add a cup of water in the oven soi t can evaporate)
bake covered (with the lid on) for 35 minutes (do not peek or remove the lid), then remove the lid and bake for another 5 minutes and finally remove everything from the oven, carefully remove the bread from the dutch oven, spray with water everywhere (this will develop a crispy crunchy crust) and bake for another 5 minutes (without the dutch oven)
remove from the oven and let cool for at least 1 hour before slicing.

note : if you're in a rush, you can double the amount of yeast and divide the dough rise time in half and your bread will be ready in 12 hours, it won't be as tasty but it's not the end of the world either !

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24-hour slow-rise country bread : less than 15 minutes to make + lots of loving patience + the instructions video

1 kg bread loaf

ingredients

instructions

24-hour slow-rise country bread : less than 15 minutes to make + lots of loving patience + the instructions video

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