After getting rave reviews at the June 26th Community Teaching Garden potluck, Jacob’s homemade bread recipe was deemed to be a necessary addition for the growing CTG recipe collection. So without further ado, here it is in ‘Jacob lingo’:
Jacob Mushlin’s Homemade Bread:
- 3 cups water (warmer than wrist)
- 1 1/2 tablespoons yeast (2 packets)
- 1 1/2 tablespoons salt
- 6 cups flour
Combine ingredients and then allow to rise for 2 hours with a non-airtight lid on in the oven with the light on (aka a warmish place).
It’s now ready to bake, but flavor improves with a minimum refrigeration of 3 hours. It can stay refrigerated for a week, but not much longer.
On baking day you’ll dust the dough with flour and pull off a grapefruit-sized clump. You may need to dust your hands for this part. You are NOT kneading it. Just fold the “corners” underneath, producing a pillow on the top and the bunched corners on the bottom. Lightly cover a pizza peel or cutting board with corn meal (steel-cut oats). Let it rest for 40 minutes before baking. It may or may not rise.
20 minutes into resting, preheat the oven to 450. If you have a pizza stone (you should totally get one), start it in a cold oven.
Also include a baking pan under or beside the stone. As the bread is added to the hot oven, pour a cup of cold water on the baking sheet and close the oven. The steam is important, according to the people who actually know how to do this.
Bake 30 minutes or until the loaves are golden. They should have a crispy crack when thumped.
Let cool, then eat it and high-five.