Da Bread

Da Bread

As promised...this is the basic template for bread I make at Gatewood's daily. I tweak it up some by adding olive oil, spices, herbs, corn, or whatever feels right that day. Note that the salt in the recipe is fine sea salt. I do not use kosher for this because the grains are too big and do not break down as easily. They can also tear the glutens (that is what holds the bread together) and mess with the rising process.

Makes 16 servings, but my family of 4 goes through it pretty quick.

Ingredients:

2 1/2 cups water, warmed
2 tablespoons honey
2 teaspoons dry yeast
1/2 teaspoon fine sea salt
1 pound 10 ounces bread flour

Preparation:

Whisk the honey and yeast into the 2 1/2 cups of pure Danby, Vermont marble bed filtered water. I guess other water would do if you do not have access to ours! The water should be warm, like 100 to 110 degrees, not hot. This wakes up the yeast and makes em happy.

Once the yeast is dissolved you may add the salt then the flour and stir it all up to form a dough ball. You may need a little more flour depending on the humidity in your area.

Knead it for 5 minutes then let rest 5 more. Divide into loaves (I make 2 BIG loaves). Line a sheet pan with parchment paper and sprinkle with a little corn meal or flour. Lay the loaves on top and brush with water.

Let rise in a warm place until doubled in size. Occasionally re-brush with water to keep a skin from forming.

You will know the dough is ready when you poke it with your finger like the Pillsbury dough boy and the indentation stays. Brush once more and score the loaves with a sharp knife. Bake at 425 degrees for 30 to 40 minutes until golden brown and a good deep sound comes from thumping the underside of a loaf.

Let cool slightly on a rack for 5 to 10 minutes. Just do not cut into the bread yet. It is still cooking.

Note: Okay so I know what you are thinking...yes, it only proofs once. A trick I learned from a local baker who makes some awesome bread!


Chef Jon Gatewood