“Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread—there may be.”
David Grayson
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lifesafeast: @vindee come on, girl, you have time! I wrote mine this morning 🙂
World Bread Day is hosted every year on the 16th of October by the wonderful and talented bread baking gal Zorra at Kochtopf. It’s the 5th edition of World Bread Day this year. The original World Bread Day was an event created by UIB International Union of Bakers and Bakers-Confectioners, who want to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future. In Zorra’s words … Let’s bake and talk about bread on this day again! Anybody is cordially invited to participate. Lots of people stopping by this blog that weren’t around last year, I encourage both old and new friends to join in. And please spread the word! The theme is open, just bake a bread with or without yeast, use sourdough, experiment with different flours, add some seeds… It’s up to you!
Rustic Garlic Loaves from Mark Bittman’s Pizza Dough
Makes 2 rustic loaves
Minimally adapted from Mark Bittman’s Pizza
3 cups all-purpose plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse sea salt, plus extra for sprinkling
1 to 1¼ cups water
2 heads of garlic, roasted
4 tablespoons plus 1 teaspoon olive oil
Method:
Squeeze out the roasted garlic into a bowl, and mash with the tines of a fork.
Combine the yeast, flour, roasted garlic and 2 teaspoons salt in the container of a food processor. Turn the machine on and add 1 cup water and the 4 tablespoons of oil through the feed tube. {I did this in a large bowl, using the hand mixer with dough hooks}
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water and process for another 10 seconds. {In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.}
Turn the dough onto a floured work surface and knead by hand a few seconds to form a smooth, round dough ball. Grease a bowl with the remaining olive oil, and place the dough, in it. Cover with plastic wrap or a damp cloth and let rise in warm; draft-free area until the dough doubles in size, 1 to 2 hours. You can, cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours. {I made the dough at night and let it rise in the fridge overnight… and how it rose!!}
About an hour before you plan to bake the bread, take out the dough and divide it into two. Dust your work place with flour and shape the loaves to fit your baking tray. Line a baking sheet with parchment, gently transfer the loaves onto it, cover with cling film and leave in a warm place for about an hour.
Preheat the oven to 250C.
Just before popping into the oven, give the loaves 4-5 slashes at an angle with a very sharp edged knife and pop into the oven. Place a small bowl of hot water at the bottom.
Bake for 35-40 minutes, or until the loaves are nice and brown, and make a hollow sound when tapped on the underneath.
Note: I sliced them, gave them a generous brushing of garlic butter, and baked them at 180C for 15 minutes till golden and crisp.
{Garlic Butter: I mix butter with olive oil in a 4: 1 ratio, and add minced garlic, red chili flakes, dried oregano and salt to it. Skip the salt if you use salted butter} ♥ Thank you for stopping by ♥
Previous World Bread Day Posts:
French Fougasse with Roasted Red Bell Pepper, Walnut & Gouda, WBD 2009
Roasted Chili Garlic Bread, WBD 2008
