3 cups all-purpose flour
1/2 teaspoon dry yeast (not quick-rise)
1 1/2 teaspoon salt
up to 1 Tablespoon black pepper, coursely ground
3/4 cup Parmesan cheese, grated
3/4 cup Parmesan cheese, cut into 1/4" cubes
1 large or 3 small/medium potatoes, peeled and cut into 1" cubes
1 5/8 cup water that was used to boil the potato, slightly cooled
cornmeal
candy thermometer
3-4 quart cast iron dutch oven with lid
Add potatoes to about 4 cups of cold water. Boil over medium-high heat until potatoes are fork-tender. Set aside and let it begin to cool.
Proof the yeast: Dissolve about a 1 teaspoon of sugar into 1/2 cup of warm water that is between 105-115 degrees F; yeast is finicky about its bath temperature, so use a thermometer. Stir in about 1 teaspoon of yeast. Let this sit for about 10-15 minutes. If your yeast is alive and happy, you will see a creamy, foamy layer on top the water. This is caused by the CO2 emitted by the yeast as it feasts on the sugar. If this layer doesn't appear, the yeast is dead. You'll need to start a new test with a new package of yeast. Unfortunately, this may require a quick trip to the store.
In a large mixing bowl, combine the flour, yeast, salt, black pepper, and Parmesan cheese. When the potato water cools to about 125-130 degrees F, strain and add 1 5/8 cup to the flour mixture and stir until its mixed evenly. Note that the water temperature here is higher than when you add yeast directly to the water. The temp can be a little higher when the yeast is in a flour mixture, because the water instantly cools when it mixes with other ingredients.
Cover the bowl with plastic wrap and let it rest for 12-24 hours. I waited about 23 hours before continuing, over which time mine may have risen to 1 1/2 times its size.
Remove the plastic wrap and set it aside briefly. Carefully move the dough to a lightly-floured work surface. Fold the dough onto itself a few times, sprinkling a little flour on it between folds. Gently shape it into a ball with seams down and re-cover loosely with the plastic wrap. Let it rest again for about 15 minutes.
Sprinkle a smooth cotton dishtowel (not terrycloth) with cornmeal. Place the loaf on the cornmeal and cover with another smooth cotton dishtowel that has been sprinkled with flour. Let the dough rise for 2 hours.
During these 2 hours, first set a timer for 1 1/2 hours. When the timer goes off, place your cast iron pot in the oven and begin preheating at 450 degrees F. Set the timer for another 30 minutes.
Remove the cast iron pot from the oven and carefully transer your round (or oval) loaf from the towel to the preheated pot, cornmeal side down. You'll hear the bread sizzle a little as it makes contact with the pot. Preheating the pot is essential to keeping the loaf from sticking to it. If you put the loaf into a room temperature pot, the pot and the bread will heat up at the same time and form a bond. Bonding is good for friends and family, but not for food and cookware!
Cover and bake at 450 degrees F for 30 minutes. Remove lid and bake an additional 20 minutes or until the loaf is a splendid golden brown.
Place the pot on a wire rack and cool 10 minutes. Gently loosen the bread with a heat-resistant spatula. It should come out rather easily, particularly if the cast iron is enameled.
Enjoy!
Kimmers
1/2 teaspoon dry yeast (not quick-rise)
1 1/2 teaspoon salt
up to 1 Tablespoon black pepper, coursely ground
3/4 cup Parmesan cheese, grated
3/4 cup Parmesan cheese, cut into 1/4" cubes
1 large or 3 small/medium potatoes, peeled and cut into 1" cubes
1 5/8 cup water that was used to boil the potato, slightly cooled
cornmeal
candy thermometer
3-4 quart cast iron dutch oven with lid
Add potatoes to about 4 cups of cold water. Boil over medium-high heat until potatoes are fork-tender. Set aside and let it begin to cool.
Proof the yeast: Dissolve about a 1 teaspoon of sugar into 1/2 cup of warm water that is between 105-115 degrees F; yeast is finicky about its bath temperature, so use a thermometer. Stir in about 1 teaspoon of yeast. Let this sit for about 10-15 minutes. If your yeast is alive and happy, you will see a creamy, foamy layer on top the water. This is caused by the CO2 emitted by the yeast as it feasts on the sugar. If this layer doesn't appear, the yeast is dead. You'll need to start a new test with a new package of yeast. Unfortunately, this may require a quick trip to the store.
In a large mixing bowl, combine the flour, yeast, salt, black pepper, and Parmesan cheese. When the potato water cools to about 125-130 degrees F, strain and add 1 5/8 cup to the flour mixture and stir until its mixed evenly. Note that the water temperature here is higher than when you add yeast directly to the water. The temp can be a little higher when the yeast is in a flour mixture, because the water instantly cools when it mixes with other ingredients.
Cover the bowl with plastic wrap and let it rest for 12-24 hours. I waited about 23 hours before continuing, over which time mine may have risen to 1 1/2 times its size.
Remove the plastic wrap and set it aside briefly. Carefully move the dough to a lightly-floured work surface. Fold the dough onto itself a few times, sprinkling a little flour on it between folds. Gently shape it into a ball with seams down and re-cover loosely with the plastic wrap. Let it rest again for about 15 minutes.
Sprinkle a smooth cotton dishtowel (not terrycloth) with cornmeal. Place the loaf on the cornmeal and cover with another smooth cotton dishtowel that has been sprinkled with flour. Let the dough rise for 2 hours.
During these 2 hours, first set a timer for 1 1/2 hours. When the timer goes off, place your cast iron pot in the oven and begin preheating at 450 degrees F. Set the timer for another 30 minutes.
Remove the cast iron pot from the oven and carefully transer your round (or oval) loaf from the towel to the preheated pot, cornmeal side down. You'll hear the bread sizzle a little as it makes contact with the pot. Preheating the pot is essential to keeping the loaf from sticking to it. If you put the loaf into a room temperature pot, the pot and the bread will heat up at the same time and form a bond. Bonding is good for friends and family, but not for food and cookware!
Cover and bake at 450 degrees F for 30 minutes. Remove lid and bake an additional 20 minutes or until the loaf is a splendid golden brown.
Place the pot on a wire rack and cool 10 minutes. Gently loosen the bread with a heat-resistant spatula. It should come out rather easily, particularly if the cast iron is enameled.
Enjoy!
Kimmers
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