Today I'll be making my Basic Country Bread Recipe. I have made many variations of this recipe but I have found that this is a good canvas for other breads that I might flavor later. Though I haven't tried but I would like to add maybe some olives or even roasted red peppers. But that will be another post for another day.
Lets start by getting all the equipment together. What you will need is a large clear container with a lid. I will be using a stand mixer, if not you can still use a VERY large bowl, stainless steel or glass will be fine. A spatula and a dough knife.
Now for the ingredients, I will not be using a starter but if you happen to want to make your own that is also fine.
4 cups bread flour
2 cups whole wheat flour
1/2 cup whole oats
4 cups very warm water (110-120 degrees)
1 tbls sugar
1 tbls salt
2 tsps instant yeast
What you will want to do is get the yeast ready, put the water sugar and yeast in the mixing bowl or your large bowl. Stir to mix well. Wait five minutes and you should see a cloud of foam on the top of the liquids ...
Just like this ...
If there isn't any foam on the top then you will need to start over since the water maybe too cold or warm. If it does look like this, then attach the mixing blade on then add the dry ingredients and mix for 5 minutes on high, but start on low until everything comes together. If you are doing it by hand just mix until the mixer comes together.
Once everything is incorporated then you will need to transfer the very wet dough to the large clear container. You will then need to cover the dough, we will start using a method called a long kneed. Since we didn't kneed the dough beforehand this technique will form the proper gluten in the dough for it to have a chewy center with a crisp crust. Plus the slow rise will give the dough a sweet yet slight sour taste.
Kneading will need to take place every half an hour, if you forget, it will be fine, just make sure to knead for the next 6 hours. Kneading the dough will not be difficult, just turn the dough with a spatula from each edge. Once the dough has risen for 6 hours then you will need to roll the dough onto a counter, DO NOT place flour down first. Once you get the blob onto the table or a good work surface let it rest for about 20 minutes uncovered.
You have two option from this point, the bread can be baked right now for a lightly sour and sweet taste or placed in the fridge over night which can get a more fermented taste to the bread. If you cook it now, set the oven to 475 degrees before you start forming the bread. You can now start shaping the dough to however you want, whether it be in bread pans or just form a loaf. If forming into a loaf then you could place it on a baking sheet covered in parchment paper. I have a pizza peal and a pizza stone, so that could be another option if you are a little more adventurous. The technique for using a pizza stone and peel can be difficult but the results will leave a much more crispy crust with a very airy insides.
I will be using a bread pan for this recipe, before you place the dough in the pan you must remember to oil the pans lightly. I usually flour the pans a bit as well for easier removal later on. It will take about an hour for the bread to rise again in the pans and just be long enough for the oven to get preheated. Once the bread has risen over the the bread pans about an inch from the top of the pan, you are ready to place them in the oven. It will take 35-40 minutes in the oven, the top will get very brown but that will be fine.
Enjoy everyone!
