1 hr 20 mins
In her "Home Cooking", Laurie quotes "English Bread and Yeast Cookery" by Elizabeth David. It says "It's really a question of arranging matters so that the dough suits your time table rather than the other way around. The preparation time indicates actual hands on. Raising is not included.
My Private Note
Units: US | Metric
- 1In a large bread bowl mix the flours, salt, and germ.
- 2Mix the yeast with the liquids. You may use more water than milk to equal 1 1/2 cups, if desired.
- 3Pour the liquid into the flour and stir. The dough should not be dry or sticky, but tend to sticky. If too sticky, add a little more flour.
- 4Knead the dough well, roll in flour, and put in a warm bow. Leave in a cool, draft-free place and go about your day.
- 5When you get home, punch down the dough and knead it well. Roll again in flour and forget it until convenient.
- 6Sometime later, punch dough down again. Give it a final kneading. Shape into a baguette, slash the top with four diagonal cuts, brush with water and let proof for a few minutes, if you have the time.
- 7Bake at 450 for 30 minutes. Turn the oven to 425 and bake another 20 minutes.
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Nutritional Facts for Laurie Colwin's Bread
Serving Size: 1 (654 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1137.9
- Calories from Fat 104
- Total Fat 11.6 g
- Saturated Fat 4.9 g
- Cholesterol 25.6 mg
- Sodium 2427.9 mg
- Total Carbohydrate 220.9 g
- Dietary Fiber 16.1 g
- Sugars 0.8 g
- Protein 39.7 g
The following items or measurements are not included:
stone ground whole wheat flour