Bread is one of the most popular foods around the world. It comes in many shapes and sizes. I can’t even tell how many varieties of types are there and with how many different ingredients and spices. I like bread a lot. Bread goes with everything and at any time of the day. If you only think of it; we eat it for breakfast, lunch, dinner and maybe in between too. In this recipe, you will find out how I make crusty bread. Crusty outside and soft inside.
The phrase by M. F. K. Fisher, The Art of Eating describes the art of making bread perfectly:
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight….”Breadmaking” is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
Imagine all this passion happening in your own kitchen. Fresh bread right out of the oven is something that you most probably have to try. You will be hypnotized by the aroma. Here is the recipe for ca 4 persons.
Ingredients:
- 275 g flour (type 405)
- 5 Tsp olive oil
- 175 ml tepid water
- 1 tsp salt
- 1 package dry yeast (7 g)
The preparation takes quite some time, which is common for leavened bread. Therefore, you will have to wait and give the dough some time to rise.
Time to get dirty. Take a bowl and combine all dry ingredients. Mix them well so that the yeast and salt are spread evenly in the flour. Now, some people like to use butter, but I prefer to use olive oil (especially if it is your own). What I do is, I add 2 Tsp of olive oil to the dry mixture and the rest of it to the 175 ml of water. I keep adding it to the mixture a little at a time while stirring with a wooden spoon. Like this, you can see if the dough is too dry or too wet. Keep stirring with the spoon as long as you can, after that just use your hand. Put some drops of olive oil on your hands so that the dough won’t stick.
When you get to the point that the dough stays together, sprinkle some flour (too much will make it dry) or some oil (too much will make it wet) on the working surface and transfer the dough out of the bowl. Now is the time for the passion. Continue kneading the dough with your palms for at least 10 minutes. It is hard work, but it’s only 10 minutes long and you can take it as free fitness. You will get stronger arms and the next time it will be easier.
The dough needs a rest:
When the dough gets a nice smooth texture, make a nice round shape and put it into a bowl (sprinkle it with some flour). Place the bowl in a warm place (draft-free) and leave the dough to rest until it has doubled in size. This can take up to 1 hour. I also cover the bowl with a clean kitchen towel.
After 40 min you can take a look if the dough got twice as big and fluffy. If it is done, take it on the working surface (also sprinkled with flour or olive oil) and shape it nicely into a baguette (not too long and thin). And now repeat the rising story. I covered the dough with some transparent foil for food (sprinkled with a few drops of olive oil) and left it again to rest for 30 minutes. It is especially relevant to the dough to rise again.
After 30 minutes remove the foil. Preheat the oven to 200 °C and already place the dough on the baking paper. With a knife or scissors cut at 45° angle but not completely through the dough. You should have 3 cuts and 4 pieces. Now take the first piece and move it left or right over the next piece and then the third piece and do the same. Like you would do a plait with the hair.
In conclusion, put it in the hot oven and bake for 30 minutes. You can serve the crusty bread warm or cold. I love it warm with some olive oil and salt. Simple!
Enjoy!
