This is my favourite bread! I found the recipe in Mother Earth News. I set the dough up the night before and bake the bread when I get home from work the next day.  I have been baking this loaf every week for over a year now.
You can’t tell it from an artisan bread bought at the store! Baking it in my cast iron dutch oven creates a chewy crust with a tender inside full of holes. I have also added dry dip mix to the flour and have made some amazing signature loaves. Bacon and Horseradish has been a favourite. I also mist down the top (afer putting it in the dutch oven) and top the dough with seeds, salt…..you name it!! Try this and become a believer!!! YOU CAN MAKE GOOD BREAD!!!!!

Ready to assemble your ingredients and supplies? I like to use my heavy stoneware bowl. Made by Robertson Pottery, I was luck to find it at a thrift store. Not only did I save $50, it’s the perfect size and shape to mix and rise this recipe. That nifty gadget you see there is a Danish wisk. The Danish wisk thoroughly combines wet and dry ingredients and can’t be beat if you make a lot of bread. There are 2 sizes and they start @ $9.99 from The Podge . King Arthur Flour also has them, but they are the same brand and cost more.

Here’s your very simple ingredient list:

1/4 tsp active dry yeast

1 1/2 cups warm water

3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two. (I usually use 2 cups white, 1 cup whole wheat, but I vary that too.)

1 1/2 tsp salt

Cornmeal or wheat bran for dusting

In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

 

 

The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not spring back readily when poked with a finger.

  
At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

                                                                                

Yield: One 1 1/2-pound loaf.

23
Jan

Monster’s for Charity

   Posted by: admin   in Grind Me a River, Monsters for Charity

Hello all!  I wish to share with you a great group of people: Monster’s For Charity. Ok, so you may say, “What the heck? Monster’s doing good deeds?” To that I say, “Indeed!!”
Headed by MonsterMatt Patterson, Monster’s for Charity is a group of ghouls who not only enjoy giving you a good scare, but are out there doing good deeds. From horror scream queens like Debbie Rochon to artists like Kyle Kaczmarczyk  Matt Patterson has assembled a hard wroking, hard playing group of rogues that will give you their heart. Ok, maybe they will cut out a heart in a movie or graphic novel as well lol!
So where does your’s truly the Kitchen Wyche come in? Not having a cult following of my own, I did what I could. I donated my favourite Wyche’s Brew to the auction: Raven’s Brew Coffee Dead Man’s Reach. With a slogan like “Served in Bed, Raises the Dead” how could one go wrong?
The lucky auction winner was @mcvladie. Well, maybe the charity was really the winner, but Carlotta seems pretty pleased with the treasure.
I am also very pleased as my brick and mortar The Podge will be stocking Raven’s Brew Coffee starting in February. For those of you in Western New York, come down for the beans. Anyone else, we will be happy to ship in the continental US. Depending on the weight of your order, we will either ship USPS flat rate or UPS. We want to get you the best price, so don’t worry.
On a personal note, I wish to thank my real life friend Monster Matt for helping me find my voice on Twitter. I also wish to thank my new twitter friend McVladie for helping give me a well needed lift. It’s been a rough year but it’s rounding the corner!

15
Jul

Five Points Homemade Brown Sugar

   Posted by: admin   in Recipes, Tips and Techniques

Kevin Gardner has shared his recipe for the brown sugar used at Five Points Bakery. It is also sold there in pretty cool vintage jars.

Brown Sugar
1 cup white sugar
1-2 tbsp black strap molasses
YEP!! It’s that simple!!

I’m sure most of you have had your brown sugar get hard as a rock. I found this very simple gadget that elimates all that hassles:

This is a “Brown Sugar Saver”. It’s made of terra cotta and all you do is soak it in water for about 20 minutes. Then you put it in your jar or bag. That’s it. That water keeps the sugar moist but doesn’t make it wet. It keeps the sugar soft for about 3 months.

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