I think I have made the best loaf of bread I’ve ever made.
The recipe is from a bag of Bob’s Red Mill Artisan Bread™ flour, and is a no-knead loaf that was an absolute PITA, (pain in the ass), to make. It is a very wet dough, and difficult to work with, but the end results were worth every moment of angst I went through to bring it about. I’ll show you in a moment.
Let me just preface this by saying that it won’t look like much because it doesn’t, not even for me. But the flavor, the texture, mouth feel is incredible. Unlike any loaf I’ve made to date. I can’t get enough of it.
It was made with only 1/4 tsp. of yeast, not my sourdough starter, and it rested overnight in the fridge to rise for about 14 hours. It had been a blob when I scraped it off of the countertop, and put it in the not-floured-enough banneton to do its fridge rest. The next morning, I turned it over, onto a piece of parchment paper, (having to scrape it gently away from the cloth of the banneton because I didn’t use enough flour), and put it into the scalding hot 475ºF Dutch oven, then back into the oven itself. It was still a blob; a bubbly blob, but a blog of dough nonetheless. My bread dough usually has a bit of body to it, but not this one. I was skeptical to say the least.
Having said that, here is how it turned out. A bit more blonde than I’m used to but delicious.
I am going to use this recipe to make this amazing loaf for the next little while as it makes the best grilled sandwiches this side of the Rio Grande river.
Until next time, I pray your Christmas was enjoyable, that you have all stayed safe, and are healthy in the love of our Lord, and Savior, Jesus Christ.