Recipes
crusty white bread
preparation
20 minutes
resting
8 hours 45 minutes
cooking
50 minutes
makes
1 loaf, about 1
2/3
lb (750 g)
d
freezes
well
d
Bread
3 cups (525 g) unbleached all-purpose flour
1 tsp
salt
tsp
(2.5 ml) instant dry yeast
1 cups (430 ml) cold water
Coating
cup
(50 g) whole wheat flour
Bread
1
In a large bowl, combine the flour, salt and yeast.
Add the water. With a fork, stir just until the flour is
completely moistened (the dough will not be smooth).
Cover and let rise at room temperature for 8 to
12 hours, or overnight.
Coating
2
In a second large bowl, place the whole wheat flour.
Set aside.
3
With your hands, directly in the bowl, fold the risen
dough onto itself, about 6 times, or until it is smooth.
4
Transfer the dough into the bowl with the whole-wheat
flour and turn to coat the entire surface of the dough.
Cover and let rise for 45 minutes at room temperature
or until it has doubled in volume.
5
Meanwhile, place the rack in the middle position of the
oven and place the bread cloche on the rack. Preheat the
oven to 450 °F (230 °C) and heat for 30 minutes.
6
Remove the cloche lid. Drop the floured bread
dough in the centre of the cloche base, on a piece of
parchment paper, if desired. Cover and bake for 25
minutes. Remove the lid and continue baking for 20
minutes or until the bread is nicely golden.
7
Let the bread cool on a wire rack. Remove any
excess flour.
|
NOTE
|
The bread will keep for 3 days in the bread
cloche at room temperature.
2
3
