What's more comforting than the fragrance and taste of a fresh loaf of bread? Bread enthusiasts and novice bakers alike will appreciate this simple, four-ingredient recipe. Bake it using the Cast Iron Oven in the Kojin Grill or regular oven. Pair it with the Fresh Herb Salad and the Snow Peak Shakshuka for a complete meal.
Gear:
Ingredients:
- 1 ½ tablespoons yeast
- 1 ½ tablespoon kosher salt
- 6 ½ cups unbleached, all-purpose flour, more for dusting dough
- Cornmeal
Method:
In a large bowl, mix the yeast and salt into 3 cups of lukewarm water (about 100 degrees). Stir in flour, mixing until combined. The dough should be quite loose. Next, cover the dough with a damp kitchen towel. Let the dough rise at room temperature for at least two hours or up to five hours.
After rising, the dough can be baked or stored (covered) in the refrigerator for up to two weeks. When you're ready to bake, sprinkle a little flour on the dough. Turn the dough in your hands and lightly stretch its surface, making a smoother, rounded top with a lumpy bottom. Put the dough on top of parchment paper to rest and sprinkle with cornmeal. Let the dough rest for 40 minutes.
Dust the dough with flour, slash the top four times in a square or hash shape using a sharp knife. Grab parchment and lower dough into a hot cast iron pot. Please be careful, the pan will be very hot. Bake until the bread until well browned, about 30 minutes. Remove the lid, and allow the bread to bake for another 15 minutes or until the desired color is achieved. Then, remove the bread and let it cool completely for approximately 60-120 minutes.
Oven Baking:
To prep oven: Place broiler pan on bottom of the oven. Place the Cast Iron Oven on the middle rack and set the oven to 450 degrees; heat pot at that temperature for 30 minutes
Kojin Baking:
To prep the Kojin for baking bread, it's necessary to add an additional grill plate, which is sold separately. Add ample charcoal at the bottom grill insert and to the grill insert just above where you'll be baking the bread in the Cast Iron Oven. The key is to get the Kojin as hot as possible while providing ample airflow to bake the bread. You'll need a lot of coal to get the temperature up to over 500 degrees or more. Keep it hot by keeping the door to the Kojin closed! Please note, if using the Kojin Grill, baking times may vary slightly. Feel free to bake longer after removing the lid.
