My first real bread!

First of all a big thank you for Millie from Kuul Kat who baked this fantastic bread some days ago and encouraged me to bake it myself. She is great in baking bread and an inspiration to me. So we are talking about a baking technique called Pain à l'ancienne. The technique uses delayed-fermentation. Delayed-fermentation means that you make the dough then delay the fermentation by retarding the action of the yeast by chilling the dough. Ice water is used to mix the dough and then the fridge is used to hold the dough overnight. The recepie is from Peter Reinhart. The recepie is very easy and you get a fantastic crispy bread! As I had no time for cooking, I thought to make a pizza from part of the dough, as Millie mentioned in her post that the dough is great for this purpose as well. I have never made pizza sauce before, but I was very happy with my first trial from today. Yum. I can not wait to try other breads as well and bake my first real pizza with a good pizza dough recepie.

Ingredients:
764 g white bread flour
16 g salt
5,5 g active dry yeast
550 g water with ice cubes

Knead a dough with a help of your mixer using the kneading attachment. Knead for 8 minutes. The dough is ready if it does not stick to the side of the bowl, but still does to the bottom. If it is not optimal add more flour and water as needed. When done, transfer it to another bowl which is oiled, and also add some oil on top of the dough. Now place it to the fridge and leave it there for 24 hours. The next day get it out and let it double its size. It takes about 5 hours. Flour a working surface and add the dough, sprinkle more flour on its top. Slice it and place on a floured baking paper. Preheat oven to 260°C and add boiling water in a baking form on the bottom of the oven. Place formed breads and with a help of a sprinkler sprinkle water on the sidewalls of to oven, so that it gets nice and streamy inside. Water should not touch the dough. Bake for 20 minutes.


Ingredients:
1 onion
1 carrot
1 celery stalk
10 small date tomatoes
150 ml chicken stock
fresh basil, majoram, rosemary, thyme, oregano
1 tablespoon tomato puree
2 tablespoon milk
olive oil
salt, pepper

Heat olive oil, add grated onion, carrot and celery and stir continously while cooking for 2-3 minutes. Add peeled date tomatoes, tomato puree and stock. Reduce and add chopped herbs and milk. Season with salt, pepper.