=========================================================================== BBS: The GWE BBS Date: Tue Oct (24 19) Number: 98 From: MG #56 @15490 Refer#: NONE To: Recvd: YES Subj: Bread recipe stuff Conf: (37) Home Cooki --------------------------------------------------------------------------- Real crusty bread Ingredients: 675 g of non bleached all purpose flour 75 g of stone ground whole wheat flour 500 ml of warm water 15 g of fresh yeast OR 1 pack of dry yeast 15 g of salt 1 btle of quality micro brewery beer Mix the 2 flours together in a large bowl. Add 450 ml of water and work until yo u a rough dough. Set aside for about 15 min. Place dough on a table and sprinkle yeast and salt unto it. Work dough a few minutes to thoroughly incorporate yeas t and salt. Knead dough in a back-and-forth motion to increase elasticity. Fold the dough unto itself every once in a while to put air in the dough. After about 20 min. of kneading, you should end up with a smooth ball. Put ball back in the bowl and cover loosely with Saran Wrap. Let ferment for about 1 hour in a shelt ered and warm place ( 27 c or 80 F ). If you have a gas oven, just stick it in t here with only the pilot light on. You may now drink the beer. Next, deflate the dough by softly stretching the sides and fold back unto itself. Let dough raise another hour and deflate again. Let it raise once more for another hour. Using a sharp knife, separate ball in two equal pieces and shape each half into a ball by folding it unto itself being careful not to move the seam around. Place in s maller bowl, cover with Saran Wrap and let raise for 75 min. Preheat oven, a sma ll cast iron skillet and cookie sheet to 450 F at least 30 min ahead. The bread is ready to bake when the dent made by your finger goes away completly after a f ew minutes. Put balls seam side down and slit in a checkered pattern using a raz or blade. Put on cookie sheet and pour 60 ml of water in the skillet. Quickly cl ose oven door. The steam produced by the water will make a nice crusty er..crust . After about 25 min. have a look if everything is OK. You may have the cookie s heet if the bread isn browning evenly or lower temp to 375 F if browning too fas t. Bake another 20-25 min. When bread is done it will render a hollow sound when lightly tapped. Let cool and enjoy!