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Crusty Bread

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I originally drafted this post last night.  While working out today, I heard one of my favorite Jason Aldean songs – “Why?”.  Primarily directed to the men out there.  Love some feedback on why we piss off our wives/partners sometimes when we know that we are doing it instead of just swallowing our tongues?.  You all know what I am talking about and you ladies certainly understand where I am coming from too.  I have attached the song below for you to enjoy.

As at home chefs, we learn to make some really exotic, complicated dishes.  But, the simplest recipes are the ones my family and most people love the best.  And bread falls into this category of the simplest recipes. Make no mistake, though, that bread making is an art.  I have failed more than I have succeeded.  Making bread now, has become a challenge and a desire to figure this thing out.

There are so many factors that come into bread making.  The ingredients are the straightforward part.  Using quality yeast, having enough humidity in the house and an appropriate level of heat in your house are just the beginning.

The best thing about bread is that it is the base, the heart of a sandwich.  So learning to make a sturdy bread is my goal.  A bread that is good with meats and lettuce and one that stands up to grilling.  This is one of those breads.
Recipe
Crusty Bread:
Ingredients:

  • 3 cups all-purpose flour
  • 1 3/4 tsp kosher salt
  • 1 package of dry active yeast
  • 1 1/2 cups of water (I used a little more to get the right consistency)
 
 

Directions:

Combine all ingredients in a large bowl and mix well.  Cover with plastic wrap and set aside in a dark, warm spot and let rise for at least 12 hours and up to 18 hours (I actually let rise for 22 hours).  After the dough has proofed, dust your counter with flour and knead the dough for a few minutes.  It is very sticky and you can’t avoid it getting stuck on your hands.  I added enough flour to get the dough to a very moderate tacky level.  Turn your oven on to 450 degrees before you work your dough and to stick your Le Creuset in the heated oven for 30 minutes.  After kneading your dough, put in your pot and cook for 30 minutes covered.  For the last 15 minutes of cooking, remove the top.  When finished cooking, let cool in the pot to get the crust good and hard.

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Comments

  1. Mira

    Hallo,

    I recently discovered you blog and I like the fact that it comes in my in box !!!
    As to this bread recipe , you didn’t mention the temperature of water ? Is it regular room temperature, or warm, and how warm ?? Please clarify because I’d really like to make this bread.
    My best,
    Mira

    Reply

  2. Chef Peter Block

    I did not know that. I am guessing it is opening up in the new outlet mall being built in Rosemont.?

    Reply

  4. Cooking Rookie

    Beautiful bread! I love that crust and that crumb! Gorgeous! I made this recipe in the past, and it was really good, but did not look as pretty as yours, maybe because I used another brand of Dutch oven and not the Creuset :-).
    By the way, are you familiar with Artisan Bread in 5 minutes a day? It has lots of no knead breads. And I think they taste even better than this one, because you let them ferment in the fridge for several days and they develop a really rich taste.

    Reply

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