Chef Kurt’s Gourmet Bread Without the Bread Maker
Looking for a killer homemade bread recipe? MSU Corporate Chef Kurt Kwiatkowski threw away the bread maker and called in a gourmet recipe this morning. Click play below to hear the conversation.
3 c. all-purpose flour
2 t. yeast
1T. kosher salt
1 T. sugar
1½ c. warm water
1 t. course sea salt
Sift or mix the flour, yeast, sugar and salt together well. Stir in water, starting with 1 c. and then adding in small amounts till the dough is in a ball and barely sticks to the mixing spoon. Cover bowl with plastic wrap and pop a couple of holes in the top, and let it sit at room temperature for 5 hours.
Preheat your oven to 450 degrees for 20 minutes, and also have a metal pan on the bottom rack. If you have a pizza stone, use the stone, if not flip a sheet tray upside down and use that.
Sprinkle some corn meal on a cutting board and take dough and form into a football loaf. Use a serrated knife to cut 3, ¼” deep, slats across the top of the bread and dab the top with water.
Sprinkle the top with the course sea salt and put into the oven. Let it bake for 25 minutes and then check for doneness.
The Chef calls in a gourmet recipe every Friday. Find the Chef on Facebook here.