Dough (first rise 2-3 hours, second only 15 minutes!)
1 tsp active dry yeast or 1/4 oz fresh yeast
1 cup warm water
1 Tbs salt
5.1/2 to 6 cups unbleached ap flour or bread flour (used 770gr this time! )
1/4 cup unbleached ap flour or bread flour (didn't need it to knead, used some to flour dough/bowl)
1. Prepare the sponge: In a large bowl sprinkle the dry yeast or crumble the fresh yeast over the tepid water, Using a large whisk add 1 cup of the flour and the sugar. Add remaining cup of flour and beat hard until very smooth, 2 minutes. Scrape down the sides of the bowl and cover with plastic wrap. Let stand at room temp until soft, spongy and pleasantly fermented, 2 hours.
3. Turn out the dough onto a floured work surface and knead about 5 minutes until a smooth dough is formed. Will be firm yet springy and resilient. Adding only 1 tbs flour at a time to prevent sticking. Place the dough in a floured deep container, dust the top with flour, and cover with plastic wrap. Let rise at cool room temp until tripled in bulk, 2.1/2 - 3 hours.
4. Shaping: Again turn out the dough on a clean surface. It will be slightly sticky from the long rise. Knead in about 1/4 cup more flour to make a firmer dough, about 1 minute. Shape into a tight round ball. Pull the ends tightly to the center of the loaf to form a smooth bottom and sides. Mist the surface with water. Using about 2 tbs of flour, heavily coat the top surface.
Using a serrated knife, slash the top surface decoratively, no more than 1/4 inch deep to allow steam to escape and to allow room for the dough to expand.
I'll just post the instructions for using a cloche here; if you'd like me to send you the ember pit ones let me know ;-) (EDIT: okay... instructions below in the comments! I'd say: find a beach, dig a hole and
Please do so, you will not regret it. Make some pics and share your thoughts about this month’s bread on your blog. I will be more than happy to add you to the BBB Buddy round up on May 29th and send you your Buddy Badge. If you do not own a blog you can also post your picture to Flickr or any other photo sharing site and share your thoughts there. However do send me an email that you want to be included in the roundup and a link to where your thoughts about this bread are to be found!
What IS this Buddy thing?
The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.
Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:
1.Bake the featured bread, snap a pic & share your thoughts about how you liked it (or not liked it)
2.Send me an email at bakemyday at gmail dot com to notify me and make it easier to write the round up
Don't forget to visit my fellow Bread Baking Babes to see how they baked and also... visit our Katie! She is the BBBBB (Bitchin’ Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!