Tusca Saltless Bread -- Carol Field
Starter
1/4 tsp dry yeast
2/3 cup warm water
About 1 1/3 cups (175 grams) un-bleached all-purpose flour
Stir the yeast into the water in a small bowl. Let stand until creamy,
about 10 minutes. Add the flour and stir with about 100 strokes of a
wooden spoon, or stir with the paddle of an electric mixer for about 1
minute. Cover and let stand at room temp until tripled, 6 hrs to
overnight.
Dough
1 1/4 teaspoons dry yeast
1/3 cup warm wter
1 cup water, room temp
3 3/4 cups (500 grams) unbleached all-purpose flour
Pinch salt (optional)
Cornmeal
Stir the yeast into the warm water in a small bowl; let stand until
creamy, 10 minutes. Add the dissolved yeast and 1 cup water to the
starter in a large mixer bowl and mix with the paddle. Beat in the
flour and continue beating until thoroughly mixed, 1 to 2 minutes. Add
the salt, is desired (My note: Doesn't this defeat the purpose of the
drill?) and beat one more minute. Change to the dough hook and knead
until the dough is elastic, resilient and somewhat velvety, about 4
minutes. Finish kneading by hand on a fluored surface.
First Rise
Place the dough in an oiled bowl, cover with plastic wrap, and let rise
until doubled, about 1 hour.
Shaping and second rise.
Turn the dough out unto a floured surface and lightly dust the top with
flour. The dough will be very moist and soft, but don't punch it down.
Flatten it with your hands and shape into a large flat round loaf, or
cut in half and shape each half into an oval. Place on a well-floured
baking sheet or peel and gently turn the loaf over to collect some of
the flour onto its surface. Turn it again, smooth side up, cover with a
towel, and let rise until doubled, 45 minutes to 1 1/4 hours.
Baking
Thirty minutes before baking, heat the oven with a baking stone in it to
450F. If you have shaped the dough into a single large wheel, score a
tic-tac-toe pattern ion top with a razor or sharp bread knife. Just
before baking, sprinkle the stone with cornmeal and slide the loaf onto
it. Bake 15 minutes. reduce the heat to 400F and bake 20 minutes for
the smaller ovals and 25 to 30 minutes for the large ruota. Cool on a
rack.
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