Male: Jim Lahey from the Sullivan Street Bakery was interviewed by Mark Beaton in New York Times and Jim came out his amazingly simple recipe for making bread and you can make bread like this.
Female: Wow, it's pretty.
Male: I've never—I'm not a big bread baker my sister is the bread baker in our family and you’ll meet he eventually, she looks like me except, looks like a girl. Anyway, I made this last night and I was just blown away by—this looks like, and smells like, and taste like the kind of bread that you buy in like a real bread bakery. Talking about bread—so anyway it's a simple, simple, simple recipe. All it takes is time and what you do is you just take some flower and yeast and you throw it together and then you put it on a bowl and you let it sit for 12 to 24 hours and that’s what we did here.
Then you toss it a couple of times, let it rise again, throw it on the oven, and what you do is you use a Dutch oven and what the Dutch oven does is it creates like a mini steam house because that’s how bread bakers make that nice crusty bread as they have in oven that does steam injection which you like, with our fine quality ovens, can add to you. When you put the dough in the Dutch oven like this and you put the top on it you create a little steam room in there which is great. And then you cook it 30 minutes in there. You take the lid off, let it cook for about 15 more minutes, and boom! It's done and you get a little of like this, which I—this very, very cool I think.
And Jim Lahey was interviewed on the New York Times website and he said just give the recipe out, I want everyone to have it. So we’re trying to spread the word, maybe not as much as the New York Times can, but you know, the little Eric universe.
So this is really simple alright. Let me show you how to do this okay. Get your self a bowl and you want three cups of flour, this is all purpose flour. I haven't used bread flour yet, but I'm going to try that, three cups of all purpose flour, you can mix some whole grain flour in with it, you can also use a little bit of rye flour—how many was that?
Female: I don’t know, let me rewind.
Male: Let me start over again, one, two, three. And then quarter teaspoon of yeast.
Female: Doesn’t matter what kind of yeast you use?
Male: You can use rapid rice or active yeast, it's called instant yeast here this works just fine. I always—to save the yeast because you use a little, I just put some box tape over the top of it to seal it again. And then you just cut the top of the—it's pretty easy but it works. Use very little yeast in this because you’re fermenting at for a day basically. So a quarter teaspoon of yeast, Jim’s recipe says one in the quarter teaspoon of salt, I think you need a little bit more, I think you need almost a tablespoon clip.
Female: I have an upcoming comment to make, hold on please—okay we’re back.
Male: Alright we’re back. Oh, this is a teaspoon, so about like that.
Female: And a lot of people get annoyed about what the noise is.
Male: That clang, clang, clang noise? The clang, clang, clang because the feature episode because we have to fix the washing machine. Look at now we add one and a half cups of water you don’t want to use warm water, not cold. So you mix this, Mark Pitt have a very good term for it, it should be shaggy, so you take that cover it with some plastic wrap.
Female: No neighing.
Male: That’s the whole view of this bread it doesn’t need to be neighed.
Female: How would you want them to see your aggressions?
Male: I have no aggression. So you literally you just cover this with some plastic wrap and put it on the counter.
Female: Wait, you need to put the little label on it.
Male: Well, you got to write down it would help, if you like me you need to write on a piece of paper here, what time and what day you started this.
Female: Believe me you're not like him.
Male: Yeah, what can spell 11:00 AM Wednesday, so just put that on this so you don’t forget and let it sit. Ideally it sits on a 70 degree area, but you know.
Female: It's 70 in here dude.
Male: But our house during the night gets down to 60 degrees because we turned the thermostat down and its fine you know, I just let it rise for a longer time.
Female: It’s moving still, if you’re really still, I think that it's like bubbling is that true or I making that up.
Male: It's still bubbling, yeah. I mean it’s just that washing machine shaking the whole house. Okay, as you can tell, it's a couple hours later here now because it's dark outside and I have a haircut.
Female: Big day.
Male: Big day today I got a haircut thank you for the boss for the haircut. So we’re going to take this and peel it out at of a bowl onto flour board you see how this, see those strands, that’s the glutton.
Female: Is that shaggy?
Male: What happens when you take shaggy dough and let it rise. Flour your hands. This feels great, alright. So we pat this down and fold it on one side and fold it on the other sides like that and then flip it over like that and you’ve got a nice ball. And so basically you folded it and you folded it, alright. But that’s going to—that folding will pay off later because ill show you in a minute here. Take a cotton towel and then I like to use corn mill, you dust what's thing called?
Female: Service.
Male: A cut dust a cotton towel alright, then you take you folded and folded loaf. And drop it on there like that, okay. So then we’ll put some corn mill across the top and then we fold the towel over on itself. We’re going to take this now and we’re going to let this rise for about two hours, don’t touch it, don’t pat on it, don’t thump on it like some people do.
Female: I did.
Male: A thumper. So disable the time on our episode here, I’ve got a loaf right here, this loaf is been rising for about three hours. Gently pull that off wow! Look at that.
Female: Inveigling.
Male: That’s huge.
Female: That’s three hours?
Male: Well, it's a little more than three hours.
Female: Like xix hours.
Male: Because we went to a cocktail party.
Female: Can I thump on that?
Male: Don’t touch this. Our oven is from a camper trailer from the 1950’s kind of like air stream kind of trailer, it's called the vagabond. The vagabond is actually in our neighbor’s yard which you can see right through our window here. Remember when we fold it the loaf under well that kind of come and to play. Now when this starts to bake, the folds will kind of open up and you will get those nice ridge lines on the breads, so it will be a lot of fun.
Okay what we are going to do is quickly because we don’t want the oven temperature to drop and this goes up here. Okay, this the key to the whole thing alright, your hand does under here like this and this goes in like that. Shake this to kind even it out, put the lid on it. Alright, so we set our timer for 30 minutes now.
Okay it's been 30 minutes take it off. Wow! That looks great, that looks amazing.
Female: Smells good too.
Male: As you can see this comes right out of here.
Female: Wow that pop.
Male: Look at that this line is basically where we folded the dough under and when we flip it upside down into the pot, those folds are wide break open to create those neat cracks. I mean you can make this and it's easy to do.
With apologies to my sister for suggesting that she made Dens bread, this is really kind of amazing. I've made about a bunch of loaves to this and I discover that a couple of tricks, one is to use King Arthur all purpose flour, now they're not giving us or they didn’t paid us to say that or anything, they could—they could pay us on the future. They could write a check to us, but I found that the King Arthur flour seems to work the best with this recipe, and you know look at this loaf you got, it's quite amazing I'm going to open it up for you. It helps to have a good bread knife.
Female: Which we don’t have.
Male: Which we don’t have.
Female: And it's not hot anymore this is like.
Male: It's been cool off but look at that that is amazing!
Female: Amazing --ness.
Male: That’s called the chrome I think and it's got a nice crust on it and you can do this. It's really, really easy to do.
Female: You can do it 25 times like we do.
Male: I did it 25 times. The boss went to the barn everyday, oh, she’s heavy.
Transcription by:
Scribe4you Transcription Services