Artisan Country Bread/Inspiring Kindness

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Spread the Love…

Years ago, while walking through the picturesque little shops along a back street in Florence, I came upon something unusual.  In a tiny perfumerie, I spotted a cute bottle with a drawing of a baguette on the front. To my surprise, it was a perfume scented like fresh-baked bread. Well, of course! Who doesn’t love that aroma? Nothing captures the cozy warmth of home like baking bread.  However, it doesn’t merely remind us of the comforts of home. A study by researchers at the University of Southern Brittany in France showed that the smell of fresh-baked bread inspired people to be kinder to strangers as well.   Volunteers who dropped an item in front of a bakery were 25% more likely to have it returned to them by a stranger than those who were in front of a clothing store.  That proves it–fresh bread is powerful aromatherapy.

Bring the Bakery Home

I used to think that recreating a beautiful, rustic loaf of bread with that crunchy exterior and “holey” crumb inside was not possible at home.  It was the result of some sorcery that took place in bakeries. Then, someone thought to bake it at home in a Dutch oven. This technique traps the steam in as it bakes, which is essential to achieving that really crispy crust. As we all learned in the film Ratatouille, (yes, I am quoting a cartoon), “How do you tell a good loaf of bread without tasting it?…the sound.” Most would argue that you can tell by smelling it as well, but you’ve got your bases covered here. Using this method, as well as a few key additions to the dough, we are all able to practice this magic at home.  

Now we know that not only will the scent of fresh bread please our families, but also may have the power to make friends of strangers as well.

The first time I made this recipe, I couldn’t believe it was this easy to make bread this good.  There are a couple of essentials that you’ll need. a Dutch oven with a heavy lid is key. Also, you’ll need a good quality lager. This is because the flavor of the beer will come through in the bread–and also because you won’t need the whole bottle so you’ll likely want to drink the rest. Keep in mind that you’ll need to start this the day before you plan to bake it. That will allow for a proper proof that will develop the flavors.

Artisan Country Bread

This bread takes at least 10 hours to make, (with at least an 8 hour resting time) so plan accordingly.  For a whole-wheat variation, substitute a cup of whole wheat flour for a cup of the all-purpose flour, and add 2 tbs honey. Makes one loaf.

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Ingredients

  

• 7 oz warm water (105-115 degrees)
• 1/4 tsp active dry yeast
• 3 cups all-purpose flour plus more for dusting
• 1 1/2 tsp sea salt or kosher salt
• 3 oz mild flavored lager
• 1 tbsp white vinegar

Instructions

 

• Place the warm water in a large bowl and sprinkle the yeast in.  Let it stand 10 minutes, or until cloudy.  
  
• Add all remaining ingredients.  Using a rubber spatula, fold the mixture, scraping up dry flour from the bottom and incorporating it until a shaggy ball forms.  Cover bowl with plastic wrap and let stand for at least eight and up to 18 hours.  
  
• Place a 12×18 inch sheet of parchment paper inside a 10-inch skillet and spray with nonstick cooking spray or lightly grease with oil.  Transfer dough to a lightly floured work surface and knead 10-15 times.  Shape the dough into a ball by pulling the edges into the middle and tucking the ends underneath so that the seam is on the bottom of your round loaf and the top is relatively smooth and taut.  Bonus if you happen to see bubbles forming on the top after you've stretched it.  Transfer dough, seam side down, to the parchment-lined skillet and spray the surface of the dough with nonstick cooking spray or brush oil lightly on with a pastry brush.  Cover loosely with plastic and let rise at room temperature until dough has doubled in size and does not readily spring back when lightly poked with finger, about 2 hours.  
  
• About 30 minutes before baking, adjust oven rack to the lowest position, place a 6-8 quart heavy-bottomed Dutch oven (with lid on) on the rack.  Heat the oven to 500 degrees.  
  
• Lightly flour the top of the dough and, using a razor blade or very sharp knife, make one six inch long slit along the top of the dough.  Very carefully, remove the heated pot from the oven and remove the lid.  Pick up the dough by lifting with the parchment paper overhand and CAREFULLY lower it into the heated pot.  Let any excess parchment paper hang over the pot edge.  Cover pot and place in oven.  Reduce the 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 200 degrees, 20-30 minutes longer.  
• Carefully remove bread from pot, transfer to a wire rack, and cool to room temperature.