Wednesday, August 22, 2012

{Crockpot Wednesday} Artisan Bread

I found the recipe here. It looked be-u-tiful when it came out of the oven. It was too salty, though. Might want to scale it back a bit. Here's is how I would tweak the recipe:

3 cups organic whole wheat flour
1 teaspoon salt
1/2 teaspoon yeast
1 1/2 cups of water
1 egg yolk
1 Tablespoon water

If you want some flavor:
1 Tablespoon rosemary
1 Tablespoon minced garlic

Whisk the dry ingredients together in a big mixing bowl (because it will rise). Mix in the water. Work it all together. Cover bowl with plastic wrap and set aside in some place that is about room temperature. So not the cold laundry room and not outside on a hot day.

Let it set for 12 to 18 hours. I made my dough at about 9 am one day, then checked on it at noonish the next day and it was ready to go. Then, by the time the whole thing is done, the bread it ready for a late lunch or early appetizer (bruschetta!).

After it's set for 12 to 18 hours, heat the oven to 450. Place the crockpot insert and lid in the oven. Let them sit in the heat for 30 minutes.

While the insert and lid are heating, take the dough and place on floured surface. Shape it into a ball. Cover the dough ball with plastic wrap and let it just sit there while the insert and lid continue to sit in the oven.

Take the insert and lid out and place the dough ball in there. Cover with lid and place back in the oven for 30 minutes.

Mix the egg white and water. After the 30 minutes are up, remove the lid, brush on the egg white mixture and continue to bake for 15 minutes. Remove pot with bread and let it cool before you chomp into it!

And now photographic evidence!

Man-Beast and I started eating it before I realized I needed a pic.

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Why {Crockpot Wednesday}? Because every week needs something exciting happening on Wednesday to get you through the rest. We're just trying to make it to Friday evening, people. Just to Friday evening.
And on the third day, God said, There shall be a pot for crock... A crockpot!

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