Tonight we had the Chickpea Pot Pie again, so I thought I would post the recipe for the amazing bread I made tonight. It takes time, but is totally worth it. This comes from Kingston's fabulous Pan Chanco bakery.STARTER
- 1 tbsp active dry yeast
- 2 cups warm water
- 2 cups bread flour (not all purpose)
DOUGH
- 1 tbsp active dry yeast
- 1 cup warm water
- starter
- 1/4 tsp lemon juice
- 4-5 cups bread flour (not all purpose)
- 1 tbsp sea salt (must be sea salt)
METHOD:
1. Make the starter: Dissolve yeast in water in a large bowl. Whisk in flour. Cover and store in the fridge overnight.
2. Make the dough: Dissolve yeast into water in a large bowl. Add starter and lemon juice. Knead in enough of the flour to make a smooth yet slightly sticky dough (I use a KitchenAid mixer for this). Knead in salt. Place in a large oiled bowl, cover, and store in the fridge overnight.
3. Bake the bread: Divide dough in two, form into loaves, and place in bread pans. Let rise at least 2 hours, uncovered. Slash tops with a razor blade. Preheat oven to 450 degrees. Before you put the bread in, place a pan of boiling water in the bottom of the oven. Bake for 10 mins. After that, remove water, reduce heat to 375 degrees, and bake for 25-30 mins more.
TIP: You make make the bread in two days (instead of three) if you make the starter in the early morning, the dough that night, then bake the bread the next day.
