I spent a lot of last night baking three loaves of artisan bread for today’s Times-Gazette bake sale to benefit the American Cancer Society Relay For Life. I baked one loaf before Holy Thursday services and then the other two after I got home.
Two of the loaves were bought by co-workers, while my fellow Relay booster Judi Burton – who’s becoming a regular customer – bought the third.
All that baking made me want some bread of my own, so I made up another batch of dough just now. It will sit out for the next two hours, then before I go to bed I’ll snap a lid on it and put it in the fridge, where it will yield three loaves over the next week or so. (For my own use, thankfully, I only need to bake one loaf on a given day.) I use a no-knead recipe; it’s a wet dough designed to keep in the refrigerator until you need it, and the yeasty flavor improves over time. The dough starts to smell like beer after a few days.
The dough is based on the basic recipe from Jeff Herzberg and Zoë François of the “Artisan Bread in Five Minutes A Day” cookbooks, but instead of baking on a baking stone with a pan of water to provide steam, as in their recipe, I now use Kenji Lopez-Alt’s method of baking in a cast iron dutch oven. You pre-heat the dutch oven, including the lid, in a hot oven, so it’s good and hot. and after putting the loaf in you bake it for a while with the lid on, which holds in some steam and gives you the same nice crust as that pan of water would. Then, you take the lid off for the last half of cooking to let it brown.
I use the piece of parchment called for in the Herzberg / François recipe, only I cut it sort of like a sling so that I can use it to lower the ball of dough into the blistering-hot dutch oven. I remove the parchment at the same time I take the lid off the dutch oven, so that the bottom of the loaf can make good contact with the cast iron.
I can bake myself a loaf tomorrow – a good Saturday project – and still have enough dough for two more loaves as I need them next week.