Ingredients

How to make it

  • WARNING: This recipe involves the use of extremely hot pots or bowls in which dough is placed to get it to rise quickly. Be careful and have your pot holders ready.
  • Note: this bread can be made from plain flour or a mix of flours and other
  • ingredients like Ezekiel flour. I tried a whole 12 oz bottle of Goya Malta
  • with this recipe and wow what a wonderful result. But I suspect you could
  • use half that amount and it would be just as good. Most Latin markets carry
  • Goya Malta, a very sweet drink containing malt and other sweetingul
  • ingedients. I kneaded the bread a bit longer than the 10 - 15 times... more
  • like 50 times and worked in a more flour as it was too sloppy to deal
  • with.
  • Whisk flour, yeast, sugar and salt in very large bowl. Add water, beer
  • or Goya Malta and vinegar. Using rubber spatula, fold mixture, scraping up
  • dry flour from bottom of bowl until a very sloppy "mess" forms. Add more
  • water if you need to. Cover bowl with plastic wrap and let sit at room
  • temperature for 8 to 18 hours.
  • Lay 12- by 18-inch sheet of parchment or wax paper inside 10-inch
  • skillet and spray with nonstick cooking spray. Transfer dough to floured
  • work surface and knead 10 to 15 times or more. Shape dough into a flat ball
  • by pulling edges into middle. Separate into 3 parts. Transfer each dough,
  • part seam-side down, to a parchment-lined skillet or bowl and spray surface
  • of dough with nonstick cooking spray. Cover loosely with plastic wrap and
  • let rise at room temperature until dough has doubled in size and does not
  • readily spring back when poked with finger, about 2 hours.
  • About 30 minutes before baking, adjust oven rack to lowest position,
  • place 6- to 8-quart heavy-bottomed Dutch ovens - 3 (with lids) on rack, and
  • heat oven to 500 degrees. Note: bowls and other heavy open containers can
  • be used in a steam oven. Lightly flour top of dough and, using razor blade
  • or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of
  • dough. Carefully remove pots from oven and remove lids. Pick up dough by
  • lifting parchment overhang and lower into pot (let any excess parchment
  • hang over pot edge). Cover pot and place in oven. Reduce oven temperature
  • to 425 degrees and bake covered for 30 minutes. Remove lid and continue to
  • bake until loaf is deep brown and instant-read thermometer inserted into
  • center registers 210 degrees, 20 to 30 minutes longer. Carefully remove
  • bread from pot; transfer to wire rack and cool to room temperature, about 2
  • hours.
  • NOTE: If baking in a steam oven, just remove bread from bowls or
  • containers after 30 minutes and turn over to brown on bottom and sides. It
  • can take up to another 30 minutes to brown completely. I used a steam oven and the results were great.
  • Another Note: this recipe can be challenging as you need to have a feel of how dough should look and feel and be able to adjust the amount of liquids and flour accordingly. But in this case, wetter is better than a stiff dough.
  • Adapted from: http://www.cooksillustrated.com/recipes/login.asp?docid=11829

Reviews & Comments 6

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  • Francesca521 2 years ago
    It's a good thing that you credited Cooks Illustrated, which is the source for the exact recipe and technique I use to bake olive-rosemary bread on special occasions. I use my husband's Sam Adams lager for that. So we're BOTH very happy that the Goya Malta can be substituted--because I have LOTS of that stuff; using it for other recipes like Peruvian chicken. Thank you. I'll try it now with the Malta and write back soon to say how it all worked.
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    " It was excellent "
    chefelaine ate it and said...
    I love making breads of many different varieties. This is a keeper! High FIVE! :+D
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  • whuebl 5 years ago
    Thank you all for your kind comments. It gives you a really wonderful result - and you can keep some dough in the fridge to make this bread on little notice.
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  • jennywren 5 years ago
    Interesting bread recipe.Thanks for sharing.
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  • jennywren 5 years ago
    Interesting bread recipe.Thanks for sharing.
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    " It was excellent "
    momo_55grandma ate it and said...
    very different high5 thanks
    Was this review helpful? Yes Flag

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