twisted bread
I mentioned this bread yesterday and thought it might be nice to do a step by step recipe to entice you to try it. Really, it's so easy. And cheap. Then you can spend extra money on organic butter, fancy jams and elaborate cheeses and have a special snack or meal. I mean, what's better than homemade bread?
Twisted Bread (from Design*Sponge and Karin Eriksson)
1 oz (25 grams) fresh yeast (If you are having trouble finding it, ask at your local bakery as they will often sell you some. I have also found it on and off at Whole Foods).
2 tbsp (30 grams) salt
2.5 cups (6 dL) lukewarm water
5.5 cups (1.3 L) flour (I usually use half rye and half spelt flour)
+ Crumble the yeast into a large bowl and add the salt. Pour in a little water and mix until the yeast is mostly dissolved. Add the rest of the water and stir to combine.
+ Add flour and stir until all the flour is incorporated. A wooden spoon is essential, I think.
+ Cover the bowl with a damp tea towel and place in a warm spot (on top of the fridge or hot water heater, in front of a radiator). Allow the dough to rise for 2 hours (longer is ok too. I left it once for 4 hours and it was still delicious. Not a good idea in the summer though. You can also let it rise and then put it in the fridge overnight. Just let it return to room temperature before continuing).
+ Heat the oven to 480-530F (250-275C). Grease a large baking tray. Heavily flour counter or cutting board.
+ Pour dough out (it will be quite liquidy, don't worry, this is a good thing) onto floured counter but do not knead. Cover top and sides with flour.
+ Using a sharp knife, cut dough into 3 parts. Form into oblong baguettes and then twist. Place on prepare baking tray. Slice a few slices along the top of baguette. Cover and let rise for 10-15 minutes.
+ Place in oven and bake for 15 minutes. Then lower temperature to 300F (150C) and bake for another 15-20 minutes.
+ Remove from oven and let cool on a wire rack to ensure crusty bottom.
That's it! Enjoy.
Twisted Bread (from Design*Sponge and Karin Eriksson)
1 oz (25 grams) fresh yeast (If you are having trouble finding it, ask at your local bakery as they will often sell you some. I have also found it on and off at Whole Foods).
2 tbsp (30 grams) salt
2.5 cups (6 dL) lukewarm water
5.5 cups (1.3 L) flour (I usually use half rye and half spelt flour)
+ Crumble the yeast into a large bowl and add the salt. Pour in a little water and mix until the yeast is mostly dissolved. Add the rest of the water and stir to combine.
+ Add flour and stir until all the flour is incorporated. A wooden spoon is essential, I think.
+ Cover the bowl with a damp tea towel and place in a warm spot (on top of the fridge or hot water heater, in front of a radiator). Allow the dough to rise for 2 hours (longer is ok too. I left it once for 4 hours and it was still delicious. Not a good idea in the summer though. You can also let it rise and then put it in the fridge overnight. Just let it return to room temperature before continuing).+ Heat the oven to 480-530F (250-275C). Grease a large baking tray. Heavily flour counter or cutting board.
+ Pour dough out (it will be quite liquidy, don't worry, this is a good thing) onto floured counter but do not knead. Cover top and sides with flour.
+ Using a sharp knife, cut dough into 3 parts. Form into oblong baguettes and then twist. Place on prepare baking tray. Slice a few slices along the top of baguette. Cover and let rise for 10-15 minutes.+ Place in oven and bake for 15 minutes. Then lower temperature to 300F (150C) and bake for another 15-20 minutes.
+ Remove from oven and let cool on a wire rack to ensure crusty bottom.
That's it! Enjoy.
posted by skona at 2:15 PM
4 Comments:
it's such beautiful bread. and expensive butter is just so good I think now I have to make twisted bread so I can buy some.
meg: the only trouble with expensive butter is you want to eat it all the time.
nothing is better than homemade bread. Aren is one lucky fellow!
The step by step guide, comments and recipe hints are terrific.
bread bakers unite!
beejay
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