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So I made some CI bread to go with the left over Carbonnade from the other day
Here's the basic recipe that I use to which you can add any kind of seasonings or just leave plain:
3c unbleached all-purpose flour
1t yeast
1t salt
1-1/2c warm water
Instructions
In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.
Then, remove the lid and bake an additional 10-15 minutes.
Carefully remove bread from oven and from pot and place on a cooling rack.
And here is what I added and/or substituted:
I added two diced Jalapenos, a 1/2 teaspoon of Habenero dust., and I substituted a 1/4 of fire water for part of the 1 1/2 cup water.
Fire water:
8-16 fresh Hawaiian Chile peppers sliced (I substituted 16 or so of the dried habaneros)
2 cloves garlic sliced
2 tsp rice vinegar (I substituted plain vinegar)
2 tsp Hawaiian salt ( I substituted kosher and added about a 1/2 tsp more)
2 cups hot, but not boiling water
Put the peppers garlic salt and vinegar in the jar. Muddle together with the fat end of a chop stick or similar item. Add water cover and set on counter overnight. Put in fridge the next day. Use on everything!
ENJOY!!!!
Here's the basic recipe that I use to which you can add any kind of seasonings or just leave plain:
3c unbleached all-purpose flour
1t yeast
1t salt
1-1/2c warm water
Instructions
In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.
Then, remove the lid and bake an additional 10-15 minutes.
Carefully remove bread from oven and from pot and place on a cooling rack.
And here is what I added and/or substituted:
I added two diced Jalapenos, a 1/2 teaspoon of Habenero dust., and I substituted a 1/4 of fire water for part of the 1 1/2 cup water.
Fire water:
8-16 fresh Hawaiian Chile peppers sliced (I substituted 16 or so of the dried habaneros)
2 cloves garlic sliced
2 tsp rice vinegar (I substituted plain vinegar)
2 tsp Hawaiian salt ( I substituted kosher and added about a 1/2 tsp more)
2 cups hot, but not boiling water
Put the peppers garlic salt and vinegar in the jar. Muddle together with the fat end of a chop stick or similar item. Add water cover and set on counter overnight. Put in fridge the next day. Use on everything!
ENJOY!!!!
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