Tomorrow is Community Bible Study Day and I am in the children's area....probably rocking babies since I still have the pin in my toe and11 have a fear of one of my 5 year olds crashing into it unexpectedly of course
It is so nice to have everyone home. Jon will fly in late Friday night for the Easter weekend. Perfect!!!!
Now onto other things....yes, I am going to post my version of "bucket bread"!!
First of all the basic ingredients are:
"Artisan Bread in Five Minutes a Day". Great book!!! I got it over a year ago and have had so much fun with it. My version is 90% from the book with a few "tweeks" of my own.
I want to meet Jeff Hertzberg MD. co-author of the book, next year when my daughter and son-in-law are living in Minneapolis, MN. My son in law will be a fellow at the University of MN in radiology where Jeff Hertzberg is on staff in the Family Medicine Dept. I think if Family Med wants their radiology studies to be read in a timely fashion there needs to be a meeting between me and "The Five Minute Bread Man"!!! Don't you agree??
Back to bread..... You certainly don't have to have a "bucket". Any large container will do....remember that tupperware cake container you got as a wedding gift??? Turn it upside down and it's perfect! That's what I used before I got the buckets. Anything with a lid will work...or you could cover it with plastic wrap too. Remember this is easy and FUN so don't stress out over a container!!
Next the INGREDIENTS for a Basic bread dough: (This makes 4 loaves (1 pound each)).
6 1/2 cups A-P (all purpose) flour
1 1/2 Tablespoons yeast
1 1/2 tablespoons kosher salt (or other large grain salt) If using table salt use less (1 Tablespoon)
3 1/2 cups lukewarm water.
After mixing the dry ingredients, before adding the water, I added to bucket #1
Then I mixed each bucket with the appropriate amount of water (3 cups for Maple bucket, 3 1/2 cups for lemon bucket) and sat them on the counter.
Back to the bread.....it has been overnight and we are ready to bake!!
Preheat Oven to 450 degrees or 425 if you use convection (which I do!)
I prefer the method of baking in large iron or enamel covered dutch ovens with lids. This traps the steam released from the bread and gives you that nice hard crust.