Loaf of Palmsey

In Baking, Uncategorized on May 13, 2011 at 9:11 pm

We have a really good friend. He is a bread maker. A darn good bread maker. We recently dined at his house with his lovely and talented wife. Am I laying it on too thick? Oh. Well our friend, whom I will refer to as Palmsey, gave my husband a bread making lesson. Yeah for Palmsey!  In the process he shared the recipe for “his” bread, which we refer to as a Loaf of Palmsey. It’s not measured in cups.  That is why I believe Palmsey to be a real bread maker and I am an apron clad house-wife baker. Too much again? Hmm well here is the recipe:

 Loaf of Palmsey:

Stand Mixer
Dutch Oven, with lid
Covered Bowl for rising 
Brotform, or a bowl will work nicely
18 to 21 ounces bread flour
water, 70% of the flour weight 
… yes you will require a scale and possibly a calculator for this, but it is worth it!
2 tsps salt
1-2 tsps rapid rise yeast

Directions: Add flour, water, salt and yeast to stand mixer. *Note if you are not a baker, bread maker or just weren’t privy – salt kills yeast so make sure to add them on separate sides of the bowl where they do not come into contact. Mix ingredients until hydrated.  Let dough rest for about 2 minutes. Oil hands; stretch and fold dough every 10 minutes for 30 to 40 minutes; or until it feels smooth (but a minimum of 3x). Place dough in an oiled container; cover with plastic wrap and refrigerate overnight and allow to double in mass.  Shape dough. Place in a floured brotform, or bowl, and allow to rise again until doubled.

Meanwhile preheat oven to 450 degrees with dutch oven inside.  Place shaped loaf inside dutch oven, cover with lid and allow to bake for 10 to 15 minutes.  Remove lid and allow loaf to continue baking for an additional 10 to 15 minutes (total time of 30 minutes); or until the loaf sounds hollow when thumped on the bottom. Remove bread and allow to cool on a rack.

I know this doesn’t look or sound simple, but it really came together quickly. The list of ingredients is so simple and the results are definitely delicious. It is a nice crusty bread, which is attained through the rising/baking methods detailed above. I know we will continue to make this bread in our house and we are both grateful for Palmsey and his bread slinging lesson.

P.S. if there is an error in ingredients or instructions blame my husband – he relayed the info. I took pictures and ate bread 😀


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