 |
 |
 |
 |
 |
 |
 |
 |
 |
This wonderfully simple bread recipe is quickly becoming a favorite of artisan bakers everywhere. It combines a relatively new technique – immediate cold fermentation – with a high water content to transform simple flour into crusty loaves with a deep reddish-brown crust, open and translucent crumbs, and an incredibly sweet, nutty flavor found nowhere else in the world of bread.
6 cups bread flour
2½ teaspoons kosher salt
2 teaspoons instant yeast
2½ cups water, ice cold
You will need to prepare the dough a day ahead of time to achieve the proper results.
Whisk together the flour, salt and yeast in the bowl of a stand mixer. Stir in ice cold water until the flour is wet. (The best way to get the water to the proper temperature is by adding ice to a container of water, letting it sit for a few minutes, and then measuring directly from the container.)
Fit the mixer with a dough hook attachment and mix on medium speed for 6 minutes. (The dough will not be completely developed, but this is ok). Remove the dough to a lightly oiled container and immediately place in the refrigerator. (The dough can be refrigerated for up to 3 days).
On the day you bake the bread, preheat the oven to 475EF with the rack on the second highest shelf. Remove the dough from the refrigerator and let stand at room temperature until it has doubled from its original size (2 hours or more). Remove the dough to a well floured surface. At this point the dough can be cut turned into foot-long baguettes.
To make baguettes, pat the dough into a 10-inch square. Cut the square into 5 equal strips and place on a baking sheet (or parchment paper if baking directly on a bread stone) that has been liberally sprinkled with cornmeal. Stretch the strips to the desired length and let relax 5 minutes. Place immediately in the oven. Bake for 20-25 minutes or until they are brown and sound hollow when tapped. Remove to a rack and cool completely.
To make ciabatta, divide the dough into two equal portions. Pat each into a
rectangle and then fold into thirds as you would for a normal ciabatta.
Couche the doughs, seam side down, or generously dust the loaves with flour
and cover with plastic wrap to proof. When the doughs have increased in size
by 1½ times, proceed with baking as for baguettes, extending the baking time
by 5-10 minutes if necessary.
