Kipp Rustic County Bread

Kipp Rustic County Bread

Ingredients for 3 loaves

For the Dough

         1 ½ teaspoons dry – active yeast

         ¼ cup warm water (105 degrees to 110 degrees F)

         2 ¼ cups water @ room temperature (70 degrees F)

9 ounces (about 1 cup) Biga (yeast starter). Preferably 2 to 3 days old

4 cups organic unbleached all-purpose flour; plus ½ cup more for sprinkling (dusting)

1-1/3 cup organic whole wheat flour (or sour dough, or rye flour)

1 tablespoon plus 1 teaspoon sea salt

A little olive oil for the rising bowl

½ cup Corn meal for the baking stone

½ teaspoon of honey

Making the dough:

In a small bowl, wisk yeast with ¼ cup of warm water for about 5 to 10 minutes. Add honey.

In a medium bowl: 2 ¼ cup water, add biga (bring to room temperature). Hand squeeze the biga in the water with your hands – work it in until it becomes chalky white. Then pour the small bowl of yeast mixture into the medium bowl.

In large bowl measure out the 5 cups of flour (you can mix up different flour to make different breads). Add salt.

Take a cup of the flour from large bowl and mix into medium bowl. Continue adding flour, mixing with wooded spoon until it’s soft and sticky. It’s done when dough pulls away from sides, but not from bottom. About 5 – 6 minutes at medium speed. Place on counter and kneed (folding back on itself) several times dusting with flour.

The first rise:

Lightly oil a large bowl with a few drops of olive oil for rising. Place dough in bowl and cover with plastic wrap. Let it rise 3x the size (about 2 hours).

Second Rise: Use spatula and take out of bowl onto counter. Divide the dough into 3 equal pieces. Pat down lightly and form a ball like pizza (closed end). Spread corn meal on board and put dough there to rest (to prevent sticking). Let it double in size (about 45 minutes).

Baking: Preheat over 450 degrees with bread/pizza stone in oven. Just before placing in take a knife and cut top of dough in 3 places and sprinkle corn meal on top. Put on stone and spray with water to get a nice crust. Place parchment paper (3 pieces) on dough for the first 15 minutes, and then remove. Total cook time about 30 - 35 minutes. Take out let it rest for 2 hours, slice and put into freezer bags and place in freezer.

I find it easiest to keep in the freezer and take out when I want a slice or two. Just pop into the toaster and then enjoy with your favorite topping. Mine favorite is peanut butter.