Several people responded to last week’s $MART cover story about the allure of baking bread instead of buying it with questions related to their own handcrafted loaves. Here, Denver Post food editor Kristen Browning-Blas shares insights gleaned from a lifetime of baking.
Q: Is there a “chemical reason” for putting salt in bread? My King Soopers baker says it’s for preservation, but otherwise, is it necessary for anything but taste or tradition? — J.W. Matousek, Englewood
A: Salt slows the rising process and tightens the gluten structure, giving the bread a better texture. It also acts to preserve flavor and crust color. Bread without salt will have a flat flavor and pale color.
Q: How do you get your oven up to 500 degrees? I have a great double oven but need to read the manual to see if I dare go that high. The guy who wrote “52 Loaves: In Search of Truth, Meaning, and a Perfect Crust” (author William Alexander) blew out his oven at that temperature. — Marybeth Anderson, Nathrop
A: If the dial goes up to 500 degrees, the oven is meant to go that high. If the dial stops lower than 500, you could try using a baking stone to boost the temperature, but you should check your oven manual first to be sure it is safe.
Q: Is the Fleischmann RapidRise Whole Wheat Bread’s recipe (published with last week’s story) at sea level or will it work at 6,000 feet? — Robin Backstrom, Parker
A: Those recipes are usually tested at sea level. For Denver’s elevation and higher, I recommend using regular yeast, not quick- or rapid-rise yeast, which can rise too quickly and lose its ability to lift the dough. Another high-altitude adjustment: Shorten the rising time by 20 to 30 minutes so that the yeast still has life in it to rise in the oven.
Q: The (Fleischmann’s Whole Wheat Bread) recipe calls for 8-8½ cups flour. What kind?
A: The recipe calls for whole- wheat flour, but I suggest using half whole-wheat and half bread or all-purpose flour for a lighter, but still hearty, loaf.
Q: Can you offer a newbie bread maker an uncomplicated recipe? I’ve only successfully made white bread, good but not the harder loaf I wish to learn to make. — Jeff Christiansen
A: This recipe appeared in The New York Times in 2006. It was based on one from Jim Lahey of Sullivan Street Bakery in New York City, who has now written a book about his approach called “.”
No-Knead Bread
Plan for 14 to 20 hours’ rising time. Tested at 5,280 feet. Makes 1 1½-pound loaf.
Ingredients
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 cups water
1¼ teaspoons salt
Cornmeal or wheat bran, as needed
Directions
In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
