And what would go better with baking some bread than Propaghandi with their early track titled "Who Will Help Me Bake This Bread" off of their album How to Clean Everything. - justin
Time: 15 to 16 hrs
- 3 cups all-purpose flour
- 1 tsp sea salt (or 1 1/2 tsp kosher salt)
- 1 tsp herbs de Provence ( or 1/4 tsp each: thyme, fennel, basil, savory, lavender)
- 1 tsp minced garlic
- 3/4 cup water
- 3/4 cup milk (I used 1% milk)
- 1/2 tsp active dry yeast
Just stir in the liquid until the dough forms into a ball and deposit in an oiled bowl that will have enough room for the dough ball to double in size. Cover with a wet towel and leave to rise in a warm place for 6 hrs or so.
After 6 hrs or so make sure the dough has doubled in size. Turn the dough out onto a floured surface and fold onto itself a couple times, using a little flour to keep it from sticking to your hands and counter top. After the dough has been worked back down to a smaller size, just a minute or two of kneading, return to the oiled bowl, cover again with a wet towel and let rise at least another 6 hrs.
After the second 6 hr rising period, once again kneed the dough ball a couple times, no more than 2 or 3 folds, and let rise, covered, for a final 2 hrs.
30 minutes before you are ready to bake the bread pre-heat your oven to 450 degrees. Place an 8qt dutch oven inside to pre-heat along with the oven. When ready to bake, place the dough ball in the dutch oven, seam-side facing up, cover with the dutch oven lid, and bake for 30 minutes. After 30 minutes, remove the lid from the dutch oven and bake an additional 15 minutes. Remove the loaf of bread and set on a rack to cool at least 10 minutes before serving.