If it doesn't, let it rise for another 15 minutes. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. The dough is ready when it is almost doubled. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Nudge and tuck in the edges of the dough to make it round. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. This slow rise-fermentation-is the key to flavor. This will take a minimum of 12 hours and (my preference) up to 18 hours.
Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. Make sure it's really sticky to the touch if it's not, mix in another tablespoon or two of water.
Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. In a medium bowl, stir together the flour, salt, and yeast. Yield One 10-inch round loaf 1 1/4 pounds If it springs back, let it rise for another 15 minutes. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke it lightly, making an indentation about 1/4 inch deep. Just pay attention to the visual cues: At the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it's moved. (In many of the recipes, I say to put the dough in a warm, draft-free spot-same thing.) But if that's not what you have at the moment, you'll be okay anyway. For example, I specify that the dough should rise at room temperature, about 72 degrees Fahrenheit. Remember that most of the water is meant to be released as steam in the covered pot, and you'll be handling the dough very little anyway.ĭon't feel too uptight about any of this. For one thing, many people who bake this bread find the dough to be unusually wet. Even if you've baked before, the process is probably nothing like what your experience would lead you to expect. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. It's an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. Here's my basic no-knead, long-fermented rustic bread, a round loaf, or boule.
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