Cajun Three-Pepper Bread (No-knead)
adapted from Peter Reinhart’s Brother Juniper’s Bread Book
3 cups bread flour
¼ cup uncooked polenta (grits, people, grits. sheesh.)
¼ teaspoon cayenne pepper
½ teaspoon coarse ground black pepper
1-1/2 teaspoons sea salt
¼ cup sourdough starter
2 tablespoons Tabasco sauce
1-1/2 cup water
1 tablespoon finely chopped fresh garlic
¼ cup finely diced red bell pepper
1 tablespoon chopped fresh parsley
Place dry ingredients (flour through salt) into a large bowl and mix well. Combine starter, Tabasco sauce and water and add to the dry ingredients. Stir and add in the garlic, bell pepper.and parsley.
Cover bowl with plastic at let sit at room temperature for 18 hours
After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob.
Cover blob with plastic or an inverted bowl and let rest 15 minutes.
Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.
Cover with a towel or bowl cover and let rise for 1-2 hours depending on room temperature.
Just before baking, slash the bread top to control cracking and lift the foil and dough into dutch oven preheated to 500F degrees. Bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees.
Allow bread to cool completely before slicing and eating.
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from breadtopia
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wonder how to compensate for baking bread on crappy cookie sheets instead of in a dutch oven? just bake it at 350 and hope for the best? maybe i should look that up before i try this recipe? or will the dough be so wet with this no-knead style that it simply won’t work without a cast-iron or something else with sides?
