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Bread is a staple of man. Often used as a symbol for life, bread is a fascination to many people and making bread is an art. It is not as simple as throwing ingredients into a bread machine, pushing a button and forgetting about it. The best bread is made by hand with love and simple ingredients. The techniques described are the result of many years of failed attempts in the quest for the perfect loaf of bread.
The first technique if you own a bread machine is a very important one. Place the bread machine on a low flat surface. Make sure the machine if not touching any other major appliances, placement is a key element in this technique. You will also need a sledge hammer for this step in the bread process. Raise the sledge hammer above your head and bring it swiftly down on top of your bread machine. Now you are ready to begin making wonderful, homemade, yeasty, tasty, and most importantly, satisfying bread.
Start the process with a clean surface, unbleached flour, cake yeast, sea salt, and cold water. Unlike many other recipes, this method requires cold rising. This gives yeast an opportunity to work to its optimal potential.
You will need approximately 4 cups of water, a tablespoon of sea salt, one half cake of yeast or 11/2 teaspoon dry yeast (dry yeast works fine, but not the quick rising type), and 3 1/2 pounds of high gluten unbleached flour. It is important that the flour is unbleached, because the chemicals used in the bleaching process inhibit the yeast’s’ growth.
Dissolve the salt and yeast in one cup of cold water, add remaining water and gradually add flour until a firm dough is formed. Place dough on a floured surface and let rest for 10 minutes. Knead dough for 10 minutes until a smooth ball with no bubbles is formed. This process of kneading can be a great stress relief. Do not take advantage of bread hooks on a stand up mixer. Using your hands and arm muscles will get you in touch with the bread, and you will appreciate the texture as it develops. Add flour if the dough becomes sticky in the kneading process.
Place dough in a dark cool place, and cover with clear plastic wrap and a towel. It is important not to rush the rising process of this bread. It can be left overnight in the refrigerator. Sometimes if the yeast is weak or old, the rising process may take 36 hours or more. If you are unable to bake the bread when the dough has risen, punch the bread down and allow the yeast to rise again. It is tempting to rush the bread by placing it in a warm alcove, or gently heated oven. Resist this temptation; it will ruin the bread.
When the dough is risen form dough into round loaves. Slit the top of the loaves to allow for maximum rising potential. Oil a cookie sheet, or bread stone and sprinkle with corn meal for a guaranteed no stick outcome. Allow loaves to rise at room temperature for 30-45 minutes. Bake at 375 for 45-50 minutes. It may be necessary to move loaves from lower racks to the highest level in the oven halfway through the baking process to prevent over-browning. Do not assume loaves are cooked when they have browned on the outside. A perfect bread loaf sounds hollow when gently thumped.
When your aromatic loaves are completely baked allow them to cool on a rack to prevent sweating. This bread has a texture that is light and fluffy, similar to some French bread recipes. Note that this bread does not have any sugar or fats in it. That may be a selling point for individuals who are watching their weight, but it has such a delicate taste it is almost impossible to limit yourself to only one slice. Most people who try this recipe ultimately abandon their other methods, because of the simplicity and convenience of this procedure. This truly is wonderful bread.
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