one pound flour (high gluten bread flour works best)
a tad under one cup water
dash of salt
sugar, if you please
active and fresh yeast
Warm the water to 85F, stir in a generous shake of yeast. Let mixture sit for 10 minutes or until the yeast forms a froth on the water.
Sift flour into large mixing bowl. Slowly stir in water (spoons work), making a sticky dough ball in the pan of flour. Continue adding flour until the ball looses the stickiness. Fold the dough into itself by hand 200 times, or on a flour'd hard surface. As the dough ball gets sticky, add more flour.
Put the ball back into the bowl, dusting with more flour. Cover and let sit for 1-4 hours. If you are not going to cook the dough soon, you can stick it into the fridge instead. It will keep for one day or two. You can punch down the dough before cookind if you wish to have a denser bread (pizza).\
Cook at 400 for however long you want. Full loafs take around 20 minutes. I like to hit the temp to 450 for just a minute and drop down the temp to 375 for a nice crust but very moist bread.
This makes enough for a pretty big loaf, or two huge pizzas, or two small pizzas and one medium loaf, or whatever you want to do with it. With enough sugar and some eggs and milk you could make a cake. Or you could just slice this bread up and lay cooked eggs on top, eat the sugar with a spoon, and drink the milk.
a tad under one cup water
dash of salt
sugar, if you please
active and fresh yeast
Warm the water to 85F, stir in a generous shake of yeast. Let mixture sit for 10 minutes or until the yeast forms a froth on the water.
Sift flour into large mixing bowl. Slowly stir in water (spoons work), making a sticky dough ball in the pan of flour. Continue adding flour until the ball looses the stickiness. Fold the dough into itself by hand 200 times, or on a flour'd hard surface. As the dough ball gets sticky, add more flour.
Put the ball back into the bowl, dusting with more flour. Cover and let sit for 1-4 hours. If you are not going to cook the dough soon, you can stick it into the fridge instead. It will keep for one day or two. You can punch down the dough before cookind if you wish to have a denser bread (pizza).\
Cook at 400 for however long you want. Full loafs take around 20 minutes. I like to hit the temp to 450 for just a minute and drop down the temp to 375 for a nice crust but very moist bread.
This makes enough for a pretty big loaf, or two huge pizzas, or two small pizzas and one medium loaf, or whatever you want to do with it. With enough sugar and some eggs and milk you could make a cake. Or you could just slice this bread up and lay cooked eggs on top, eat the sugar with a spoon, and drink the milk.
