Mendolonium

Ingredients:

• 1/4 t yeast
• 1 1/4 t salt
• 345 grams water
• 432 grams flour

Note: Any flour or combination of flours will work, however, my favorite combination is 232 grams of whole grain kamut flour and 200 grams of all purpose unbleached white flour. If you are not familiar with kamut it is an ancient relative of wheat that is low in gluten, has a slightly nutty flavor, and a lovely buttery yellow color. It is a whole grain and has all of the benefits of whole wheat but I find it makes a lighter bread than using traditional whole wheat. I use it in everything from bread to pancakes.

Directions:

1. Mix all ingredients in a stand mixer fitted with a dough hook or by hand in a large (at least 4 quarts) bowl. The dough will appear quite “wet”. This is correct.
2. Loosely cover the bowl with a lid, plastic wrap, etc. and let is rise for 12 – 24 hours. Seriously, there is no kneading or anything like that and any rising time between 12 and 24 hours is fine. (I usually make up the dough around dinner time and then bake it the next morning.)
3. After 12 – 24 hours, place a covered casserole dish or dutch oven (at least 4 quarts, 6 is better) in the oven.
4. Preheat the oven, the dish, and the cover to 425 degrees for 30 minutes.
5. While the oven is preheating, take a little flour and shape the dough into a nice ball or “boule”.
6. After 30 minutes of preheating, place the dough ball in the preheated dish, cover, and bake for 25 minutes covered.
7. After 25 minutes, remove the cover and bake for 5 – 10 minutes uncovered until golden brown.

This entry was posted on Saturday, January 1st, 2000 at 12:00 am and is filed under Breads, Egg-Free Baking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.