As I posted a few months back, I have become a big fan of a bread recipe that lets you make up a big batch of wet and sticky dough, without kneading. You let it stand at room temperature for a couple of hours then store it in the fridge for up to two weeks. Whenever you want to make a loaf of bread, you guesstimate and take out about a pound of dough, shape it with floured hands into a ball, let it sit on the counter for 40 minutes up to an hour, and then slash a few vents in the top and bake it on a pizza stone. It yields a nice round lens-shaped loaf.
When the Times-Gazette’s “Press Power” Relay For Life team held a bake sale a couple of weeks back, I made two loaves of bread – but neither sold to the general public. My fellow RFL committee member Judi Burton told me to hold one for her before the sale even started, and my T-G co-worker Mary Cook bought the other.
Well, Judi and Mary, I didn’t say this at the time, but I was kind of disappointed in the way those loaves turned out. All three of the loaves from my next batch after that were much better – they rose more and looked more attractive.
The T-G is having another bake sale this Friday, and I made up a fresh batch of the dough tonight. (You don’t want to let the dough go longer than two weeks, but the yeasty flavor and aroma improves over the first week, week-and-a-half.) The dough is going through its initial rise right now; I’ll put it in the fridge at 10 tonight and leave it there until Thursday night. Last time, I had somewhere to be Thursday night and had to wait until I got home to make my two loaves (and my pizza stone isn’t big enough to bake both at the same time). So far, I don’t have any commitments Thursday night, and so I think I’ll save all of this batch and make three loaves for the bake sale. Hopefully, they’ll turn out well.