Sunday, September 30, 2012
adapted from Home Cooking with Sonya
1 cup cold buttermilk
2 Tablespoons honey
2-1/4 teaspoon dry yeast
2 Tabelspoons canola oil
1 1/2 teaspoons Kosher salt
3-4 cups bread flour or all-purpose flour
1 Tablespoon cornmeal
2 Tablespoons milk
1. In a large bowl,combine cold buttermilk,honey,and yeast. Stir to dissolve and let stand until foamy,about 30 minutes.
2. Add egg,1 cup flour,and salt;stir to combine. Add enough remaining flour to create a frm dough. Turn out onto a floured surface and knead 8-10 minutes (can use Kitchenaid). Shape dough into a ball and place in a large bowl that has a tiny amount of oil in the bottom. Place the ball on the oil and turn to coat. Cover the bowl with plastic wrap and place in a warm draft free spot until doubled in volume, about 3 hours.
3. Line a baking sheet with parchment paper; dust with cornmeal. Turn risen dough onto a floured surface and shape into a smooth,round ball. Place onto prepared pan and cover loosely with plastic wrap that has been lightly sprayed with nonstick spray (you dont want the plastic wrap sticking to your dough!),set aside and let it rest for 30 minutes. Meanwhile preaheat oven to 375 or 190 celcius. Place an oven proof pan on the very bottom of the shelf to use as a steam bath later on.
4. Take the plastic wrap off of bread and brush milk lightly over the loaf. Using a serrated knife or xacto knife,slash a a design into the top of the dough,about 1 inch deep. Place bread into the oven and then quickly pour some water into the pan on the bottom..quickly close the door so that you don't lose any of the steam. The stream will create a wonderful artisan crusty top on your bread while keeping the inside moist.
5. Bake until golden brown and hollow sounding when tapped on the bottom,about 30-40 minutes. Remove to a wire rack and cool completely before eating.