2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt
Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.
Using the paddle attachment on number 2 speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.
Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.
Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.
At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.
Do not grease or spray the Cloche pan or Dutch Oven.
After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.
USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!
Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.
Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.
Bake 15 minutes more, or until the bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.
Dorothy's New Vintage Kitchen
January 3, 2022 at 8:55 am
A great way to start the new year, homemade bread!
January 3, 2022 at 10:44 am
There is nothing better than homemade bread! And I am always amazed that there are so many variations, and different tastes/flavors, when using the same few basic ingredients. The Cristine’s must be particularly yummy!
January 3, 2022 at 10:45 am
Oops “the crustiness” must be yummy!
March 28, 2022 at 4:40 am
Do you have a traditional Campobasso baccala recipe ? My Nan was from there and I have lost it
March 28, 2022 at 10:35 am
Are you asking about a salt cod recipe? Is this similar to what you remember>
Salted Cod (Bacalhau) in Tomato Sauce with Capers
1 d 25 mins
400 gram salted cod skinless and boneless
1 medium onion finely chopped
4 tbsp olive oil
600 gram canned chopped tomatoes in tomato juice organic and sun-ripened
3 tbsp capers in water (not salted) drained
3 tbsp parsley roughly cut
3 tbsp mint roughly cut
¾ tsp chili flakes optional
Put salted fish in a big bowl, cover with cold water, refrigerate and soak for 24 hours. Change the water two to three times a day.
Heat olive oil in a deep sauté pan. Sauté the onion for 2-3 minutes, until translucent. Do not burn it!
Add tomatoes, 2 tbsp drained capers, and chili flakes (if you like a bit hot). Bring to simmer.
Meanwhile, cut cod into 5 cm pieces.
Add 2 tbsp parsley and 2 tbsp mint to tomato sauce.
Add codpieces and cover with some sauce.
Simmer for 5-6 minutes, until cod is tender. Do not overcook because the fish will fall apart.
Taste it and season with salt if it is necessary. I did not add more salt because the cod was still salty enough after the soaking.
Sprinkle with 1 tbsp parsley, 1 tbsp mint, and 1 tbsp capers then serve with fresh bread. Enjoy!