Simple Bread- Wabi Nabe

Simple Bread

for your Wabi Nabe

Another bread recipe, a variation on the Hell's Kitchen no knead recipe tested by the good folks over at the Food Crypt. Feel free to post notes and improvements in the comments sections, folks.

INGREDIENTS:

2 tsp. Active dry yeast

1- 1/4 cup Warm water

2 tsp. Sugar

3 cups All Purpose Flour

1- 1/2 tsp. salt (Truffle salt dresses this up well)

1- 1/2 tbsp. Olive oil

Cornmeal and Flour mixture for dusting

*Optional Ingredients

-1 tsp. Cracked peppercorn

-1/3 cup chopped black olives and1/4 cup Parmesan cheese

or similarly

- 1/3 cup chopped jalapeno and  1/4 cup Asiago cheese

DIRECTIONS:

-In a large bowl dissolve sugar in warm water (100-110°F), sprinkle yeast on top, let stand for 10 minutes until doubled in size.

-Add flour, oil, salt, and pepper toss with fork until blended. The dough will be shaggy and sticky. Place in an oil-greased bowl, cover with plastic wrap. Let the dough rest at 12-18 hours, but at least 8 hours in warm temperature (70°F).

-Look for bubbles on the surface, flour surface and sprinkle with a dusting mixture of part cornmeal, wheat bran, oatmeal, or flour. Add any optional ingredients.

-Fold dough into itself twice. There is no need to knead. Cover and rest for a quarter hour.

-Gently form into a ball, place seam side down, dust again with mixture, let rest between clean dishcloths dusted with mixture.

-Let rise for 1-2 hours until roughly doubled and dough is stiffer.

-Place in Wabi Nabe pre-heated to 475°F, shake the pot twice to settle the dough.

-Cover and bake for 30 minutes at 475°F, remove the lid and bake for 15-20 minutes until loaf is browned. Remove bread from Wabi Nabe and let rest an hour.

NOTES:

It is best to prepare bread on a clear day with little or no humidity.

Wheat flours can cause this recipe to be too dense.