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Where are you all? What is everyone doing today? I posted some pics 2 weeks ago, and so far no comments or responses. I know everyone is busy in their own lives, but take a minute to say hi and let everyone know what is going on, in that very busy life of yours. No need to pick up the phone for a lengthy conversation, just drop a few key strokes in the midst of your day and before you know it, we will seem like parts of each others lives, rather than cousins who see each other on rare occasions, sometimes a decade apart. I'll start. Today, I am baking sourdough bread. I usually will bake a loaf once or twice a week, but today I am baking two loaves for the neighbors. Both my neighbors are sick and they are always very sweet to us. Don't worry it is not the swine flu, one has cancer and the other had an operation. I have one of the easiest bread recipes ever. No real skill is needed. I made one last Thurs. and took a pic. If any of you want the simple recipe, you have to blog on. Love you all.
The bread looks delicious! I definitely want the recipe along with that other one you were telling us at dinner!
ReplyDeleteWe just got back from a family vacation in San Diego, it was awesome I am goig to try and post some pictures righ now. Hope everyone is well.
Love, Erin
3 cups Flour
ReplyDelete1-5/8 cups water
1 paket dry active yeast (not rapid rise)
1-1/2 tsp salt
Combine all ingreadients in a bowl and mix just to combine. Do not work the dough. It will be very shaggy and wet. The first step takes all of ten minutes. Cover with saran wrap, cut a two inch slit in the top, and leave in a warm place for 18 hours. You can do less time, but the longer you leave it, the better the sour dough flavor develops. The top will be covered with little bubbles and the dough will have more than doubled. Take a T shirt or tea towel (fabric with no loops or terrycloth, must be smooth) lay it near your work area and fully coat it with flour. Apply a little at a time and rub it into the cloth. Turn the dough onto a floured work surface, dust the top and your hands. Fold the dough (standard knead) about 4-5 times. Do not over work the dough and alow some of the air to stay inside. Don't pound on it, or slam it around. You do not want the gluten strand to become elongated. Just be gentle. Fold it over 5 times and then shape it in to a ball. Place the ball on the towel and wrap the towel up fairly tight. Allow to rise for two hours. 1/2 hr before it is done, preheat oven to 450. Put a heavy cast iron or enamel, covered pot in the oven to preheat as well. Medium size works best for getting a round loaf. You can use any size you like. Get a small sray bottle with water. When the bread is done rising, remove the pan, slide your hand under the dough to pick up and unwrap the towel. Flour will go everywhere. Flip the dough into the hot pan. Flour will go everywhere again. Quickly spray four or fivr times the top with the water. Replace the lid and return to the oven. Bake for 30 mins. Remove lid and continue another 30 mins. Walaa! fool proof. If you have any questions you can call me 772-224-2414