01 NYT Bread Making

Oleg Utkin

How Much Bread do we want:

⁠

000

0.8

⁠

Ingredients

Ingredients

Name

CAmount

Amount

Unit

Yeast

1.80

1.5

tbsp

Salt

1.80

1.5

tbsp

Flour

7.80

6.5

cup

Water

3.60

3.0

cup

There are no rows in this table

Count

⁠

Step 1:

In a large bowl or plastic container, mix yeast and salt into

3 cup

⁠

lukewarm water

(about 100 degrees)

Stir in flour, mixing until there are no dry patches. Dough will be quite loose.

Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

Bake at this point or refrigerate, covered, for as long as two weeks.

Step 2:

When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife.

Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom.

Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes.

Repeat with remaining dough or refrigerate it.

Step 3:

Place broiler pan on bottom of oven.

Place baking stone on middle rack and turn oven to 450 degrees;

heat stone at that temperature for 20 minutes.

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