Reading Nichola’s blog made me realise that we are all on a bit of a foodie kick at the moment. Did you see her bagels?! That’s my kind of cooking too – slow, sweet smelling and step-by-step. And if they sound good – don’t forget to try Amy Karol’s Favourite Naan – I did and they work PERFECTLY – especially on the barbeque (although it’s raining today in Melbourne – so no chance of bbq naan in this neck of the woods!)
I’ve had a brilliant idea! Our wood-fired oven is still in the, um, shall we say, developmental stages, as Cam has gone off on a tangent making resin birds. This has meant that my BREAD making rituals have had to go by the wayside – as we only have a dinky mini oven in our Mikes kitchen, which is just NOT big enough to cook a few loaves of bread at a time. (Although it makes a good tart and really good lasagna, thank you oven.)
Or you could take some to poor, lovely Loobylu – with her house full ‘o’ sick kidlets, she could do with some baking love I reckon.. and take her some Jam too.. Jam and cream and bread sounds good! This is the jam you make in the oven.. hands free a la Nigella!
It makes 3 free-form loaves.
Add the yeast to the warm water. Wait till it goes frothy. Then mix in the flour and the rest of the water. I do this in the Kitchen Aid or Food Processor. Put in a DEEP bowl in the fridge – with plenty of room for it to grown. Leave until tomorrow.
(* you’ll need to defrost it to room temperature before use)
Mix it until it’s all clinging together and not just sticking to the sides of the bowl. But don’t agonise too much – 5 minutes ‘by hand’ with a wooden spoon or 2 minutes in the Mixer sounds great. Tip it out onto a floured surface and shape into a rough ball – clean your bowl thoroughly – oil the clean bowl with olive oil and pop the dough back in. Cover with a towel and put in a warm, draught-free place.
TURN YOUR OVEN ONTO 400 degrees F or 200 degrees C.
When the dough has doubled – punch it down (just think of all the things that are making you cross and lay into it a bit) and let it rise again until doubled. Then turn it out onto a floury surface and cut into three (or you can do what Amy does. Keep the dough bowl in the fridge and just cut off what you want each time you need bread! The dough will improve with age and your bread will be slightly different each time!)