Recipes

Oregonian Rustic Bread

(presented at King Market 9/13/09)

This recipe from Paul Folkestad makes one round loaf, and is a variation on Food Day’s 2007 recipe for no-knead bread .

• 3 cups bread flour 
• 1 1/2 cups + 2 tablespoons water
• 1/2  tsp dry active yeast
• 1 Tbsp sea salt 
• optional: cornmeal or oats for dusting the crust

Directions: Place all ingredients in a bowl and stir together until a dough forms. Cover and let rest at room temperature overnight.

The next day, the mixture should be "swampy" and more liquidy than the night before.  Place some flour on a clean towel and on your hands. Take the dough from  the bowl with your hands and place it on the towel and then invert it, towel on top. Let rest for 40-50 min.

Preheat the oven to 450. Grease a round 8-10" ceramic dish with oil or shortening, and place it, empty, in the oven for 5 minutes. You may now lightly dust the dough with cornmeal or oats if you wish. Carefully remove the dish from the oven, place the  dough in the hot dish and put it back in the oven to bake for 1 hour. Let rest for 1 hr. You'll have an amazing crusty loaf of artisan bread. 

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