Wednesday, December 18, 2013

How to taste bread

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 My friend's father was a baker.  I love how she describes the way he tasted bread.

"He would look at it, touch it, smell it, and then taste it... then look at it again," she said, tilting her head back the way he probably did, contemplative.  She had a serious look about her, considering the bread, lost in remembrance.

I could feel her longing for her father, but she seemed comforted, talking about him while she tasted a slice of my freshly baked loaf.  It reminded me of watching my mother adeptly forming rolls or a braided bread.  Or how as kids she took us in our pajamas to the Rockland Bakery in the wee hours because that was how much she loved their bread. Those details about a person that we hope remain engraved somewhere permanent.  And as for the bread, perhaps it helps us hold on.

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Rosemary Boule
Makes one loaf. It is excellent as toast on the second and third day.

¾ cup water
2 teaspoons yeast
1 teaspoon sugar
1 teaspoon salt
2 to 2 ½ cups all purpose flour
2 tablespoons olive oil
2 teaspoons dried rosemary
cornmeal for dusting the pan

Combine ¾ cup warm water with 2 teaspoons of active dry yeast and one teaspoon of sugar.
Allow to proof for several minutes.
Measure 2 cups all-purpose flour into a mixing bowl, along with 1 teaspoon of fine salt, 2 tablespoons of olive oil and 2 teaspoons of crumbled, dried rosemary.  Stir to combine.  
Add the yeast mixture to the flour and stir with a wooden spoon.
Turn this out onto a clean but floured countertop and knead for 3-4 minutes, adding in additional flour as needed until the dough is not too sticky but not too firm.  
Oil the same mixing bowl with olive oil and put the dough in the bowl to rise, covered with a dish towel, for about an hour.
Punch down the dough.  If you have a banneton, you can use it for the second rising, also an hour.  Without a banneton, form the dough into a round loaf and let it rise on a baking sheet coated with corn meal.
Bake in a preheated 425 degree oven for about 20 minutes.  The loaf is done when it sounds hollow when tapping on the bottom.

4 comments:

  1. We are trying to be more frugal and thrifty. That being said, my husband's weakness is thick hearty bread with a slab of brie on top. When we went to the grocery store this past weekend, he exerted self control and did not buy either. Instead, he came home and made his own bread, something that he has played with in the past. We both want to do it, its just actually taking the plunge, so he did it and the bread was good. Not terrific (a little dense), but definitely good with soup and I made homemade pizzas out of it last night. Since the rosemary olive oil bread is a favorite of his from the store, this recipe is just what we need!

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    Replies
    1. Hi Katie!
      Tell your husband to keep at it. He will perfect it with time! It certainly does save money because artisinal bread is so expensive now.

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  2. The beauty of a loaf of bread...
    I started the new year with the desire to start baking more bread and made my first loaf over the week end. I hope I get enough in the swing of things to try yours. I can almost smell the rosemary looking at the picture.
    Have a happy New Year!

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  3. By the way, I was just reading through the recipe because I may try it over the week end and now I understand were the lovely circular lines on the crust come from!

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