12/1/2023 0 Comments Minimalist baker breadAnd not to be dramatic, but this gluten-free banana bread might be the be-all, end-all of banana bread: tender, moist, perfectly sweet, and undetectably gluten-free (seriously!). Substitute whole wheat flour for up to 2 cups of the all-purpose flour.What do Britney Spears, Back to the Future, and banana bread have in common? They’re all undeniable National Treasures. Reduce the initial rise to 8 hours skip the 15-minute resting period in Step 2 and then shape the dough in Step 3. (If at any point the dough starts to smell scorched, lower the heat a bit.) Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing. (Slide your hand under the towel and just turn the dough over into the pot it’s messy, and it probably won’t fall in artfully, but it will straighten out as it bakes.) Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned the bread’s internal temperature should be 200☏ or more. When the dough is ready, carefully remove the pot from the oven and turn the dough over into the pot, seam side up. Put a 3- to 4-quart covered pot (with the cover)- it may be cast iron, enamel, Pyrex, or ceramic - in the oven as it heats. When it’s ready, the dough will be more than doubled in size and won’t spring back readily when poked with your finger.Ĥ. At least a half hour before the dough is ready, heat the oven to 450☏. Cover with another cotton towel (or plastic wrap) and let rise for about 2 hours. Generously coat a cotton (not terry cloth) kitchen towel with cornmeal, semolina, or wheat bran (or use a silicone baking mat) put the dough seam side down on the towel and dust with more flour or cornmeal. Cover loosely with plastic wrap and let rest for about 15 minutes.ģ. Using just enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. The dough is ready when its surface is dotted with bubbles.Ģ. Lightly flour a work surface, transfer the dough to it, and fold it once or twice it will be soft but not terribly sticky once dusted with flour. Cover the bowl with plastic wrap and let the dough rest for about 18 hours at room temperature (a couple of hours less if your kitchen is warmer a couple more if it’s cool). You’ll have a shaggy, sticky dough add a little more water if it seems dry. Add 2 cups water (it should be about 70☏) and stir until blended. Ideally, you will start the dough about 24 hours before you plan to eat it you can cut that to 12 and even 9 (see the first variation), but you’ll be sacrificing some of the yeasty flavor and open crumb.ġ. Combine the flour, yeast, and salt in a large bowl. I’m not kidding when I say the results will blow your mind. You’ll also notice the unique baking method - a heated covered pot - which creates essentially an oven within an oven to trap steam as the bread bakes. A wet dough and slow fermentation are the keys to success almost by magic, they take the place of kneading (see The Science Behind No-Knead Bread, opposite). It came from Jim Lahey, owner of Sullivan Street Bakery in New York City, who created a way to make a spectacular loaf at home, with a crackling crust, open-holed crumb, light texture, and fantastic flavor - all with next to no hands-on time. For many, it was their first foray into bread baking, the one that showed that the process isn’t scary, although the end result is so good that experienced bakers too have tried and fallen in love with it. 24 hours, almost entirely unattended Since I first shared this innovation - the word “recipe” does not do the technique justice - in the New York Times in 2006, thousands of people have made it.
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