(..ahh, those were the days)
These two haven't forgotten how to do it.
What I did or would do different:
Makes 1 large round loaf. Published
An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "Making Your Dutch Oven Safe for High-Heat Baking" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
teaspoon instant or rapid-rise yeast
teaspoons table salt
cup plus 2 tablespoons water (7 ounces), at room temperature
cup plus 2 tablespoons mild-flavored lager (3 ounces)
tablespoon white vinegar
1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Just be sure to give some away...
I pulled out clumps of dough and flattened them into patties and then cut them in half. Some were huge, some were okay sizes; the huge ones I cut again after they were baked and they turned out fine too.
I also didn't take the time to neatly place them on two baking sheets like I probably should have; I stuffed them all on the same sheet and hoped they wouldn't rise so much that they baked together in the oven.
I was pleasantly surprised to find out that when they did expand and bake together, that lifting them out individually didn't rip them apart or mess them up- this was a very forgiving recipe.
All of these items tell a story about me. I like to save money, but I am not going to kill myself if I spend an extra 50 cents on something that might be on sale at the store 5 miles further away. So basically I am an impulse shopper who feels a teensie bit of remorse (thus the coupons). This is a great big change from the early days of my marriage, where I used to make dramatic lists and menus. Now if I want something special to eat, I'll just go that day to get it.I am getting older. I need reading glasses and I want to be able to see! And yes, I do use them to look at price tags.I keep two lotions. One to share with others, if I need to use lotion when I am in a group; this one is usually a hotel give away. My second is a fancy hand cream that I pay through the nose for, and I am not going to share it with " just any old person"
(If you can name the movie that quote comes from, I will give you one of the fancy hand lotions), (The movie quote comes from "Dick" congrats to Malaina) so I use it when in private. So some would call me stingy, or just plain practical. You decide.
And the hand sanitizer is because you never know what other people you come in contact with are doing while they are in private! And, items I touch may have been sneezed on or their kids might have just picked their nose and touched it. I will never touch an item of food, or my face without first washing my hands or using the hand sanitizer.
All that hand washing and sanitizing is why I need the lotion.... the stinginess with the fancy hand cream is because I don't pinch pennies at the grocery store, so I have to be selective with whom I share it with!! Do you follow my logic yet? Now let's not EVEN get started on what is in the wallet......
But, how is it that I only just learned late this baseball season that flipping your cap is "man talk" symbolism for.."root, root, root, for the home team!"?