Source: A friend cir. 2006
Homemade Farmer’s bread
This recipe for homemade ‘Farmer’s bread’ is a guaranteed recipe to success in the bread department. It hasn’t failed me yet. For years, I had been trying to successfully make bread. I had gone through 2 bread machines, and tried countless recipes. My results were far from perfection. Finally, my girlfriend passed this recipe from a friend who owned an Italian restaurant in Palo Alto. Those are pretty good credentials, so I gave it a try. The results for this farmer’s bread recipe were amazing! “Did I actually bake this?” I thought. Not only is this a very simple and direct approach to bread baking, but it has a 100% success rate. Honestly, it would be hard to mess it up. So easy, so delicious and it’s perfect for breakfast, lunch or dinner.
The baking method is key
Being that the ingredients are very simple and basic, my conclusion to the easy success here must be in the baking method. The method as it states, is to bake the prepared and risen dough in a closed pot in the oven-with the lid on. Baking at high temperatures, in the closed oven, with the lid on generates a steamy top. The bread is forced to rise and split apart on the top. As the high temperature in the oven begins to generate a nice level of condensation in the closed pot method, it sets the perfect plot to seize the moment when you take the lid off for the last 15 minute bake. The crust is set, and now, it’s ready to crisp and brown. Visualize the baguette. Crunchy on the outside, perfectly soft, light and airy inside.
The results of this bread is a crispy delicious crust, with an amazingly soft airy inside. Again, visualize the French Baguette, but in the form of a rustic shape. Who knew you could bake bread like a French baker? You can only believe it when you do it yourself. Follow the directions along with the step by step baking process. Bake for the first 15 minutes at high heat with the lid on. This causes a intense heat and some dampness in the initial bake. After the first 15 minutes, take the lid off and the soft damp top will now be crisped and crunchy on the outside.
When making this bread, make several at a time, and bake individually. Remember, the bread can be stored in the freezer in plastic bags, and taken out as needed. The bread when thawed can also be re-baked @ 200 degrees (Celsius) for about 15 minutes to reinstate the crisp outside.
- 3 cups flour
- 1 1/2 cups water
- 1/4 tsp yeast
- 1 tsp salt
- Mix all ingredients together and hand kneed for 5 min, until dough is soft and pliable, no longer sticky, nor dry.
- Get a baking sheet, flour the bottom surface of the sheet, and place the dough on. Cover with clean, moist kitchen towel and let sit until it’s risen. (about 2 hours)
- Heat oven to high temperature, 450°F.
- Get a stock pot which has a lid and is oven safe.
- Re-shape the dough loaves and be sure to have enough of the bottom surface floured, as this will prevent it from sticking to the pot.
- Put dough in pot, in the oven, with lid. Bake on high heat for about 15-20 min. Take the lid off, and lower heat to 350°F. Bake for an additional 15 min. Be sure the loaf is brown and had formed a nice hard shell.
- Take out, cool, cut and ENJOY!!