The beauty of this blend is it not only creates an authentic boule (the traditional name for French bread shaped in a ball), but it also needs no electric mixer. Simply stir together, cover, and set aside to rise. Mixture can be punched down several times and left covered in a warm place for a couple of days or more. Or cover and refrigerate until ready to rise in a warm place. It’s foolproof!
Mix it up a little. With the increased grain varietals out there, substitute with a little einkhorn or farro flour. Start with 1/2 to 3/4 cup (125 to 180 mL). It’s all about adjusting your expectations from what you are most familiar with.
Store bread at room temperature in paper bag overwrapped in plastic for a couple of days. Or, for longer storage, freeze for up to a month. Remove from freezer and thaw before serving. Crisp up in 350 F (180 C) oven.
In large bowl, combine flour, herbs or Parmesan (if using), sugar, salt, and yeast. Stir to blend. Slowly stir in water until blended. Mixture will be very sticky. Generously coat large bowl with oil, such as olive or coconut, and transfer dough to greased bowl. Seal tightly with greased plastic wrap. Set aside in warm place to rest for 10 hours or overnight, until itu2019s tripled in bulk. If in a time crunch, dough can be punched down several times and refrigerated. Bring to room temperature before continuing.
Lightly dust counter with extra flour. With wooden spoon, stir dough, then turn out onto floured surface. Gently form into a ball. Dough will be quite loose and shaggy. Very generously dust fine-weave dish towel or large piece of pastry linen with flour. Transfer dough into centre and gently fold fabric to encase dough. Set aside to slightly rise for 1 1/2 hours.
An hour before ready to bake, preheat oven to 425 F (220 C). Place Dutch oven or cast iron pan without lid in oven to preheat for at least 40 minutes before bread is ready to be baked.
When dough has risen, unfold from fabric. You may need to use a silicone scraper to peel from fabric. Scatter cornmeal into preheated Dutch oven and gently roll dough from fabric into very hot pan. Lightly dust top of dough with flour and cover with lid from Dutch oven or cast iron pan to tightly seal.
Bake bread in covered dish for 30 minutes. Remove lid and bake for 15 to 20 more minutes, until crust is nice and golden and bread sounds hollow when tapped. Remove pan from oven and immediately transfer bread to wire rack to cool.
Serve cut into thick slices with slices of grilled chicken, flavoured mayonnaise, and crisp lettuce. Alternatively, cut into chunks and serve for dipping into a cozy winter soup. Delicious toasted.
This recipe is part of the New Breads collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.