This recipe has been adapted from the one posted by New York Times.
- 300g all purpose flour
- 140ml tepid water
- 1 tea spoon of dry yeast
- 1 tea spoon of salt
- Pour 300g all purpose flour
- Add 1 tea spoon of salt
- Add 1 tea spoon of dry yeast
- Mix well with a spoon
- Incorporate slowly about 140ml of tepid water
- Mix with a spoon until it all becomes wet
- Let it rest in the bowl, covered, in a warm place, for about 12 hours
- Oil your hands. The dough will be sticky, but try to fold it and turn it around inside the bowl.
- Cover with a cloth and waith for another 2 hours. After 1 1/2 hours, preheat the oven at 220ºC. It must have a tray on the lower third, with a pyrex bowl and cover, as the one in the photo.
- When the 2 hours are finished, pour the mix into the pyrex bowl. Cook in the oven, covered, for 30 minutes.
- Remove the lid and cook at the same temperature for 15-20 minutes, until a good crust develops.
- Take out and let it cool down.
Good things: -the long fermentation gives it a wonderful flavor. -it has the right density -the final product does not stick to the pyrex -no manipulation on a floured surface means no uncooked flour in the mix
Bad things: -it is sticky as hell, you need some non stick spatula for handling the dough -the recipe tricks you into thinking it can be manipulated, but it can not so easily, unless it is much drier. -you have to pour the mix in a hot container, which is risky -long waiting times, needs preparation.
Figure 1: The final product, together with the pyrex glass pot used to create it
Figure 2: Very nice crust and dense bread, with good color thanks to fermentation.
Figure 3: Captures butter nicely and makes wonderful avocado toasts