Forno Bravo Community Cookbook

Focaccia

This is a post on how to bake focaccia in a wood fired oven, with a fabulous and very different recipe that incorporates potatoes from New York baker Jim Lahey:

http://www.playinwithmyfood.com/home/2013/7/10/foccacia-in-a-wood-burning-oven

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Bacon croutons

1 pound bacon
2 cups bread cubes (preferably left over pizza oven bread) cut into 1/2 inch pieces

While heating up your oven for pizza, place bacon in a cast iron fry pan and place in oven door, keep an eye on it and rotate bacon as so it won’t burn. Once the bacon is crisp, remove the fry pan from the oven being careful because it will be hot, remove bacon to side dish, place the bread cubes into the fry pan and toss with the bacon fat. Place the fry pan back into the oven to toast the bread, this only takes about 2 minutes tossing bread every 30 seconds or so.
I use half of the bacon as a pizza topping and the rest is cut into bacon bits and added to a Caesar salad along with the croutons.
Note: this will be the best bacon you have ever had so refrain from eating all of it before it makes it onto a pizza or the salad.

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Wood-Oven Goat Cheese Sandwich With Shallot Relish and Kale

Who doesn’t love a good grilled cheese? That’s a rhetorical question, since everyone loves a good grilled cheese (except you poor souls out there who are unfortunate enough to be lactose intolerant). This is a twist on the classic I came up with as a vegetarian option for a party, and I was surprised to discover it actually ended up outpacing all the meat options in terms of popularity with the guests. The lesson, as always, is good food speaks for itself, and any preconceptions should go right out the window.

3 T unsalted butter
8-10 shallots, peeled and thinly sliced
1 T capers, chopped
1 tsp piparras or pepperoncini, chopped
1 tsp white wine vinegar
1 T fresh chopped parsley
1/2 tsp honey
zest of 1 lemon
1 1/2 T extra virgin olive oil
1 bunch kale
10 oz fresh chevre (goat cheese)
8 slices pumpernickel or marble rye bread
salt and black pepper to taste

Heat 1 tablespoon of the butter in a saute pan over medium-low heat. You can also do this directly in your oven if it is cool enough. You’ll want it at a relatively low temperature – around 350ºF – to make these sandwiches so they don’t scorch before the cheese melts and the bread crisps up. Add the sliced shallots and season with salt and pepper. Cook, stirring often, until the shallots are very soft and have turned a rich caramel color, about 30 minutes. If the shallots start to stick, add a small amount of water and scrape the brown bits off the bottom of the pan, stirring them in with the shallots. Once the shallots are done, remove from the heat and stir in the capers, peppers, vinegar, parsley, honey, lemon zest and half the olive oil. Taste and adjust the seasoning. Set aside.

While the shallots are cooking, massage the kale. Yes, you read that right. It’s a trick I learned from a cook/farmer friend (thanks Abra!), and you’ll never think about kale the same way again. First, remove the woody stems from the leaves. Use your hand to hold the leaves in a tight bundle and use a sharp knife to cut the leaves into thin strips (this is called a chiffonade). Place the kale in a large bowl. Season with salt and pepper and drizzle with the remaining olive oil. Rub the seasoned kale between your palms and scrunch it in your fists until all the leaves have taken on a dark, shiny and slightly damp appearance, about 2-3 minutes. What you’ve accomplished is breaking down some of the stiff cellulose in the leaves without cooking them, leaving you with tender yet fresh and bright-tasting kale. Set aside.

Melt half of the remaining butter in a pan large enough to hold four sandwiches. Divide the goat cheese among four slices of bread. Top the goat cheese with spoonfuls of shallot relish and then add a layer of massaged kale. Close up the sandwiches with the remaining slices of bread. Place the sandwiches in the pan, put the pan in your wood oven, and cook until the first side of the sandwich is browned and crispy, 3-4 minutes depending on the temp of your oven. Remove the sandwiches to a platter. Add the remaining butter to the pan and, once melted, flip over the sandwiches and put them back in the pan to toast the second side. When both sides are crispy and the cheese is nice and melty, remove from the oven and serve immediately with a cold beer.

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Schiacciata, with a Little Sourdough: Tuscan Flatbread

This is a traditional Schiaciatta al Olio (flatbread from Tuscany), with a sourdough boost.

If Focaccia is half way between pizza and bread, then Schiaciatta is half way between Focaccia and Pizza. It is flat, and infused with olive oil. You should bake it pretty hot — around 500F.

Ingredients
I make a standard 4 cup dough recipe, with:
4 cups bread flour
1 1/2 cups water
2 tsp salt
2 TBS olive oil
2 tsp yeast

To which you add 1/2 cup of sour starter.

Reserve an additional 2-4 TBS olive oil for treating your dough and finished bread.

Preparation
Let the dough rise and fall and rise back to double, then cut it into two pieces, which you shape into pizza balls and let rest for an hour. Then stretch the dough into a circle and place it is a round metal pan covered with olive oil. Pour 2 TBS oil on the dough, and let it rise for 30-60 minutes (covered). It should be about 1/2″ high.

Right before you put the bread in the oven, make impressions with your fingers — like a Focaccia.

Oven Firing 
Fire your oven until it reaches 700F, and the carbon burns off the oven dome, then allow the temperature to fall to about 500F, as the fire burns down ( about a three Mississippi oven).

Cooking
Bake for 15-20 minutes, until golden. Pour another 1-2 TBS of oil on the hot baked bread and let it rest for a minute.

The sourdough helps with the crunchy texture of the bread and with a little flavor. I’d been making it for 18 months before I started adding the sour, and it really adds something.

We use it as bread with a meal, for lunch and with appetizers.

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Schiaciatta: Tuscan Flatbread

Here is a recipe for traditional Schiaciatta al Olio — flatbread from Tuscany. If Focaccia is half way between pizza and bread, then Schiaciatta is half way between Focaccia and Pizza. It is flat, and infused with olive oil. You should bake it pretty hot — around 500F.

schiacciata

schiacciata

schiacciata

schiacciata

Ingredients
500 grams of Tipo 00 flour (Caputo flour works great)
300 grams water
10 grams of salt
30 grams of high quality extra virgin olive oil
3 tsp yeast
Plus, and additional 30 grams of olive oil

Options
Salt
Rosemary
Cheese
Diced, cored tomatoes
Preparation

We recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want.

Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.

If you have time, try using autolyse. Mix the flour and water for 2 minutes (or until fully blended), then let the dough rest for 30 minutes. That gives the flour time to fully absorb the water. Then add the salt, olive oil and yeast, and mix on low for another 8 minutes.

Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball and let it rest for a couple of minutes before shaping it into a rectangular shape, roughly 1/4″ thick. Cover the dough and let it rise for another 20-30 minutes.

Right before you put the bread in the oven, make impressions with your fingers tips — as you would with a Focaccia, and drizzle on 20 grams (1-2 Tbps) of olive oil.

Oven Firing 
Fire your oven until it reaches 700F, and the carbon burns off the oven dome, then allow the temperature to fall to about 500F, as the fire burns down (about a three Mississippi oven).
Bake at 500ºF in a convensional oven.

Cooking
Bake for 15-20 minutes, until golden. Pour another 20 grams (1-2 Tbps.) of oil on the hot baked bread and let it rest for a minute.

We use it as bread with a meal, for lunch and with appetizers.

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Cecina

This is a flatbread that we made with some California friends. They have a cousin who owns a nice Pasticceria in Lucca who give us the recipe and technique, and our samples (which were great). The bread is simple, though finding chickpea flour might not be. :-) It is very similar to a French Socca, from Provence. I have heard Cecina called Chickpea Pizza as well.

We have used Cecina as part of a vegetarian meal of risotto, grilled peppers, and baked eggplant — all made in a hot brick oven. It also makes a great appetizer. You can get it to-go for lunch throughout Tuscany.

 

brick oven cecina

Ingredients

1 cup chickpea flour
2 cups water (I have seen recipes with a 1:1, 1:1 1/2, and 1:3 but this works well.)
2 TSP olive oil
Dash salt

Preparation

Mix the batter (it is very watery) and let set for 2-4 hours.

Fire your oven so that is is hot and ready for fire-in-the-oven cooking. Maybe two Mississippi’s. This is a good brick oven recipe because it cooks best with top and bottom heat.

Pour a liberal amount of oil in a baking sheet with 1″ (or so) sides. Add enough batter to make a 1/4″ – 1/2″ thick flatbread, and bake for 10 minutes. It should be brown on top. Cut and drizzle with olive oil, and serve immediately. The commercial bakery has seasoned cast iron pans, so that Cecina does not stick to the bottom, but we did OK with steel pans as well.

Chickpea flour is both healthy (a good source of protein) and tasty. Enjoy!

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Focaccia

There are two basic approaches to focaccia. In Genoa, where focaccia was born, a rich, olive oil infused dough is shaped into a pan, allowed to raise, indented with fingers, covered with more olive oil, then baked at a moderate heat. In Naples, the home of pizza and wonderful brick pizza ovens, many pizzerias create a focaccia that is basically a flat bread made from pizza dough and topped with oil, a splash of tomato sauce and oregano.

Click on our flatbread section for Neapolitan focaccia, and read on for authentic Genovese focaccia. In Tuscany, they call it Schiaciatta (flatten in Italian), and they reserve the name focaccia for the round flat bread. Nothing is easy in Italy.

Using a bread machine, create your basic dough.

Basic Recipe
1 1/2 cups water
4 TBS olive oil 
4 cups bread flour (read our flour page for more)
2 tsp salt
2 tsp dry active yeast

Add the water and olive oil, then cover the liquid with flour . Add the salt (half each in two corners), then make small well in the middle of the flour and add the yeast. Start the dough cycle, which will last for roughly 90 minutes.

Coat an oval or square metal baking dish, roughly 9″ x 13″ and 2″-3″ deep liberally with olive oil.

Take your dough and gently stretch it until it is roughly the shape of you pan, lay it in the pan, and push it into the corners to fit. Giggle the pan back and forth to make sure the bottom of the dough is coated and slides smoothly. Cover and let rest of an hour, or until it has risen by half.

Push down an interesting pattern of indentations using your fingers, coat the top with yet more olive oil to fill the indentations, and bake in a moderately hot brick oven. If your fire is bright and your dome hot, you might want to wait for it to cool down.

Depending on your oven temperature, your focaccia should cook for somewhere between 20 and 30 minutes.

Variations

Parmesan and rosemary — knead the cheese and herbs into the dough after the bread machine cycle and before the last one hour rise.

Gray salt and pickle red pepper
Fresh sage
Olive tapenade
Mixed olives
Grilled onion
Grilled zucchini and cherry tomatoes
Potato
Potato, onion and leek
Dried tomato and pin nuts
Thyme and gray salt
Mozzarella, tomato and fresh basil

 

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No Knead Bread

(Makes one 1 ½ lb [650 gr.] loaf)

The notion of baking bread without any kneading is not new, but the method received a lot of attention when it appeared in The New York Times on November 8, 2006. The formula given here is an adaptation of Jim Lahey’s version as it was given there. This bread is so simple to make, you will hardly believe it at first. It should be stressed from the outset that to get a good, open crumb in this type of bread, quick, gentle handling is a must. To learn the best method, watch our Handling Wet Dough Video.

Dough

  • 15 oz. flour (either half bread flour and half all-purpose, or all-purpose only, plus more for dusting)
  • ¼ tsp. instant dry yeast (IDY)
  • 2 tsp. sea salt
  • 12 ¼ oz. filtered, bottled (no salt added) or spring water

While you are weighing your flour, add in a few tablespoons of whole wheat flour and a few tablespoons of wheat germ before you reach your target weight with the other flours. Don’t exceed 15 ounces in total. Make it once, and you may want to experiment with other flour combinations, including up to 30 per cent whole grain or whole wheat, or 10 per cent rye.

In a large bowl, stir together the flour and the yeast. Add the water and stir until the dough begins to come together. Add the salt and continue stirring until blended. The dough will be very sticky. Using a plastic dough scraper dipped in cool water, transfer the dough into another large bowl that has been misted with spray oil. Cover this bowl tightly with plastic wrap. Let the dough ferment, at warm room temperature (70o F), for at least 12 hours and as much as 18.

Forming
The dough is ready to go when the surface shows a consistent pattern of bubbles as it does below.

Using a plastic dough scraper dipped in cool water, very gently turn the dough out of the bowl onto a well floured work surface. (You can get an even layer on the surface by sprinkling the flour from a fine sieve.)  Sprinkle the top of the dough with a little more flour. Gently place your floured left hand in the middle of the dough, then pull the end of the dough toward you a few inches with your right hand. Fold that portion to the center of the dough (where your hand was). Repeat with the other end of the dough, and then fold the dough into a rectangle, like a letter. Loosely cover the dough with plastic wrap and let rest for about 20 minutes.

While the dough is resting, turn a sheet pan upside down. Cut a piece of parchment paper to fit the flat side (or use a Silpat non-stick mat if you have one). Mist the parchment paper with spray oil. Now quickly and gently shape the dough into an approximate ball (shaping is not too important in this recipe; close will do.)  Sprinkle the sprayed parchment paper with flour, and then flour your hands. Very gently place the dough, seam side down, on the parchment paper. Mist the surface of the dough with spray oil, dust with flour, and cover completely but loosely with plastic wrap. Let it rise for about three hours in a warm, draft free area, or until more than doubles in size. It should not spring back quickly when you poke it with your finger.

Baking
A half hour, roughly, before the dough is ready, put a six quart, heavy, cast iron pot with the lid in place on the floor of your oven. The floor temperature should be 550o F. The pot can be round or oval, as the illustrations show, and the shape and size will affect the shape of the finished loaves (experiment here when you’ve made it once). A four quart pot, either round or oval, will result in a taller loaf.

Once the dough is ready, use oven mitts to take the pot out of the oven. Remove the lid. Slide the parchment paper off the pan onto your right hand and turn the dough, seam side up, into the pot. If the dough looks at all lumpy, give the pot a shake to even it out.

Cover with the lid and bake for 30 minutes. Remove the lid and bake another 15 minutes or so until the bread is well browned. The internal temperature should be 205o F.  Turn the bread out of the pot and cool completely on a wire rack.

There is no need to inject steam into your oven for this bread, because the covered pot traps the steam from the very wet dough.

Try stirring in chopped fresh herbs once the flour is hydrated in the bowl: chives, parsley, basil or oregano would make it go nicely with soft cheeses, such as Brie.

*This recipe has been adapted for wood-fired baking from the formula given in Peter Reinhart’s The Bread Baker’s Apprentice.

 

no knead bread

The classic open-whole structure seen in this No-Knead Bread results from gentle handling, high hydration in the dough and high-temperature baking.

no knead dough

Dough bubbling away.

no knead pots

As it rises, the bread will take on the shape of the pot you use.

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Kaiser Rolls

(Makes 9-10 medium-sized rolls)

kaiser rolls
Barbecued hamburgers, ham and cheese or corned beef with Russian dressing will be unforgettable on these chewy, tasty Kaisers. Wood-fired baking gives them the volume and texture to stand up to the sloppiest concoction.

So-called Kaisers are everywhere these days, from supermarket bins to small bakeries. Unfortunately, most are made with generic recipes, bleached flour and too many are extruded by machine before being baked on gas decks. The look might be right, but the actual bread is flavorless. They bear little resemblance to the chewy delights of childhood memory. The rolls from this formula bring back that memory, because they have added flavor and complexity of a pâte fermentée preferment. They hold their shape, even when loaded with burgers and tons of toppings. They do not turn to mush, and they’re easy to make.

Like the Parisian Baguette recipe given earlier, this is a two-day process, but preparation on the first day is very quick.

Day One, Pâte Fermentée (16 oz.)

  • 5 oz. unbleached all-purpose flour
  • 5 oz. unbleached bread flour
  • ¾ tsp. sea salt
  • ½ tsp. instant yeast (IDY)
  • 7 oz. filtered, bottled (no salt added) or spring water at room temperature

Stir the flours and the yeast together in a medium sized bowl. Add the water and stir with a large metal spoon until a ball just begins to form. Add the salt and continue to stir until the flour is completely hydrated. Turn the dough out onto a lightly floured counter and knead vigorously by hand, pushing the dough away from you with both hands, then taking it up to shoulder height and slamming it down on the counter. Knead in this fashion for six minutes. Sprinkle on flour as required until you have a smooth dough ball that is tacky but not sticky. The internal temperature of the dough should read between 77º to 81ºF.

Mist a bowl with spray oil, and roll the dough ball in it to coat with oil. Cover the bowl tightly with plastic wrap. Ferment until the dough rises to about 1 ½ its original volume (about 1 hour). Transfer the dough to the counter, and degas it by kneading lightly. Return it to the bowl, recover with plastic wrap and put it in the fridge overnight.

The finished Kaiser dough requires just 8 ounces of pâte fermentée, so you can divide it in half once it has rested in the refrigerator overnight. Freeze the extra 8 ounces for your next batch in an oiled freezer bag, or simply double the formula below.

Day Two, Dough

Take the pâte fermentée out of the fridge and cut 8 ounces of it into ten or so small pieces with your pastry cutter. Cover with plastic wrap and let rest for one hour to warm up before making your dough.

  • 8 oz. pâte fermentée
  • 10 oz. unbleached bread flour
  • ¾ tsp. salt
  • 1 tsp. diastatic barley malt powder (See Books and Resources)
  • 1 tsp. instant yeast (IDY)
  • 1 large egg (slightly beaten)
  • 1 ½ Tbsp. olive oil
  • 6 oz. filtered, bottled (no salt added) or spring water at 90 to 100ºF

Stir together the flour, yeast and malt powder in a bowl. Add the water, pâte fermentée, egg and olive oil to the bowl of your mixer. Mix these wet ingredients briefly with the paddle attachment. Add the dry ingredients and mix with the dough hook for one minute or until a dough ball forms. Add the salt, and then knead for four to six minutes, adding flour or water to make a dough that is soft and tacky, but not sticky. Take the dough’s temperature to insure you are in the 77º to 81ºF range. Continue to knead if you are on the low side. Otherwise, turn the dough out onto a lightly floured surface and knead by hand as shown in the Hand Kneading Demonstration VIdeo. Once the dough is at the proper, fully kneaded temperature, passes the windowpane test and has been formed into a ball, turn it into an oiled bowl, rolling it to coat with oil.

Cover the bowl tightly with plastic wrap and ferment for about 2 hours, or until the dough has doubled (watch the dough; it may double much sooner, depending on the strength of your yeast and the warmth of your kitchen.)

Turn the dough out onto a lightly floured counter. Use your dough knife to divide the dough into 9 equal pieces at about 2 ½ ounces each. If you prefer larger rolls, divide into 6 equal pieces at about 4 ounces each.

Forming
To see the technique for making Kaiser rolls, you can watch the Kaiser Roll Shaping Video. Again, surface tension is the key for a strong rise. It is traditional, but not necessary, to use a Kaiser Roll cutter (see Books and Resources) as shown there. If you don’t, you will not have to flip the rolls between the first and second rise. Instead, simply let them rise for about 75 minutes in total, or until double their original size.

If you are using a cutter, flour it each time you use it to prevent sticking. Press the cutter almost, but not completely to the bottom of each ball. Turn them, cut side down, onto a sheet pan that has been lined with parchment paper and misted with spray oil. Cover loosely but completely with plastic wrap. Let rise for 45 minutes. Flip the rolls over so the cut side is up and proof for an additional half hour or 45 minutes, or until they are double their original size.

Baking
Your oven floor should be at about 500ºF (550ºF is okay, too, but be careful with baking times). Steam the oven ten minutes before baking. Mist the tops of the rolls with water and sprinkle on poppy seeds if you wish. Load the pan(s), parchment paper and all, into your oven. Steam again. Bake for approximately 10 minutes, cracking the door after 8 minutes to let the steam escape. At the 10 minute mark, take the temperature of one roll. They’re done when the thermometer registers 200ºF.

Cool for at least half an hour on wire racks. These rolls freeze very well in tightly sealed freezer bags.

*This recipe has been adapted for wood-fired baking from the formula given in Peter Reinhart’s The Bread Baker’s Apprentice.

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Boule au Levain

(Makes two 1 kilo [2.2 lb] round hearth loaves)
This recipe constitutes graduation day. The formula uses a wild yeast starter and a long, cool rise to develop maximum flavor from the grains. Often called a sourdough, barm or levain, there are many, many ways to cultivate a wild yeast starter. Some seem to involve voodoo or late night incantations. Neither is remotely necessary, and simple is better. The easiest and most successful method to propagate the yeast and bacteria cultures needed for characteristically sour breads is contained in Peter Reinhart’s The Bread Baker’s Apprentice, pp. 229-32. Making the seed culture takes four days, but the amount of time involved is miniscule. The seed culture is then turned into a barm that, cared for properly, will last indefinitely.

http--www.fornobravo.com-graphics-bread-wood_fired_bread-boule

On our Resources page, you’ll find a source for purchasing dried sourdough starters. Although there is a lot of talk about the superiority of one dried starter over another, it’s important to know that once you hydrate it and expose it to the air in your kitchen, the dominant yeast strain in your area will take it over eventually.

Another source is from Jack Lang at The eGullet Society for Culinary Arts & Letters:http://forums.eGullet.org/index.php?showtopic=27634. For a donation to your favorite local charity, he will send you a free portion of his starter. Although our methods differ somewhat, Jack is a master baker, and this thread will also introduce you to his very well illustrated demonstration on artisan bread baking. Joining the eGullet Society is free and highly recommended.

Day One, Dough
1lb, 2 oz. filtered, bottled (no salt added) or spring water at 70ºF
12 ½ oz. barm/white sourdough starter
2 lbs, 2 oz. unbleached hard bread flour
½ cup raw wheat germ
3 tsp. sea salt

Add the water and barm to the bowl of your mixer. Mix with the dough hook for a minute or so, until the water turns white. Add the flour and knead for four minutes. Cover the bowl and let the dough rest for 20 minutes. Add the salt and mix for about 4 more minutes. The dough should feel resilient, soft, and register between 76-78ºF. Turn out onto a lightly floured counter and knead by hand about 2 minutes using the method shown in our hand-kneading video clip. The dough should be tacky, but not sticky. If it is, knead in a bit more flour. It should pass the windowpane test. Bear in mind that this is a fairly high-hydration dough, so do not knead in so much flour that you make the dough stiff. It’s quite alright if it requires a bit of effort to separate the palm of your hand from the dough (something like peeling off masking tape, but not quite so sticky), as long as bits of dough do not stick to you hands.

Turn the dough into a large oiled bowl, mist the top of the dough with spray oil and cover tightly with plastic wrap. Proof at room temperature for at least 4 hours, or until the dough has doubled in volume. Until you’ve made this bread several times, it’s best to pull off a portion about the size of a small orange and put it in an oiled, straight-walled glass beaker. Mark the original level with one piece of tape and the doubled level with another. Once you’re sure that the dough has doubled, you can simply slip this under one of your scaled pieces of dough to bring it up to weight with the other one.

Forming
Turn the risen dough out onto an unfloured counter. Cut into two equal pieces by weight. Drop each piece on the counter a few times to deflate the dough a bit. Tuck the corners under to form a rough circle, then cover the pieces loosely but completely with plastic wrap and let rest for 15 minutes. While they’re resting, lightly but completely flour your banneton rising baskets using a fine sieve. Alternately, use the type of round wicker baskets found in restaurants. These should be lined with linen that has been misted with spray oil and dusted with flour.

Form the dough into round hearth loaves as shown in our Boule Forming Video. Care should be exercised to turn the edges of the hands under as the dough is rotated to give you enough surface tension. Neither the counter nor your hands should be floured at this point. Gently turn the rounds into your rising baskets, seam side up, and pinch shut any open seams. Mist the seam sides with spray oil and cover each basket completely with cloth to avoid forming a crust on the dough. Proof at room temperature for about 2 hours, or until the loaves rise about 1 inch.

Remove the cloth, wrap each basket completely and tightly in plastic wrap and refrigerate overnight.

Day Two, Baking
Take the boule out of the refrigerator 2 to 2 ½ hours before you plan to bake, so they continue to proof. Remove the plastic wrap and cover the baskets completely in cloth while the loaves warm up. The interior temperature should be 58o F before they go into the oven. Alternately, if you’re in a rush, you can go directly from the fridge to the hearth, but your bake time will be increased.
Steam the oven for 10 seconds, 10 minutes before baking. Dust your peel(s) with brown rice flour. If you’re using banneton, run your fingers around the upper perimeter of the loaves to allow them to release easily. Invert the baskets to release the loaves onto your peel(s). If you’re using linen-lined baskets, just peel off the cloth. Take your time here; it’s not a race. Slash or dock each loaf as shown in our short Loaf Docking Video.

Load the loaves onto a 550ºF hearth, steam again for 10 seconds and seal the door. At the 20 minute mark, crack the door to allow the steam to escape and the crust to develop. Bake for 2 minutes longer. After 22 minutes, take the temperature of one loaf: it should read at least 205ºF. Return them to the oven with the door off for a minute or two if you haven’t reached that temperature or above.
Cool completely on wire racks before slicing. Because of the acidity in wild yeast dough, these loaves will last three days at room temperature in a paper bag. They freeze with good results.

*This recipe has been adapted for wood-fired baking from the formula given in Nancy Silverton’s Breads from the LaBrea Bakery.
Show here is a variant of this recipe that includes brine cured olives, Kalamata olives and fresh thyme, all kneaded into the dough during the last two minutes.

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