On 15 Jun 2008 13:22:19 GMT, Barry Harmon <johnfrum@[EMAIL PROTECTED]
>
wrote:
>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.
>
>###
Thanks Barry!
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