"New Book, New Bread Recipes"

I recently purchased a bread recipe book from Amazon called, "No Knead to Need," by Suzanne Dunaway, and absolutely love the breads now coming out of the oven.

The three breads here all came from the same batch of dough, and my oven!  The baguette is a regular sized loaf, the two focaccias are about 7 or 8 inches by roughly, 11. The sugar and cinnamon disappeared first.

Ingredients:

4 Cups unbleached, all-purpose flour
1 3/4 Cups water (85 - 95 degrees)
2 tsps Quick Rising Yeast
2 tsps Salt
2 Tbl chopped rosemary
2 tsps Sea Salt
1 Tbl unsalted butter

Procedure:

Put the yeast in the water and stir until smooth, about 2 minutes.  Add 2 cups of flour and and salt, then stir until smooth, about 2 minutes. Add the next 2 cups of flour and stir until the dough ball pulls away from the side of the bowl. No more. Cover and, for full flavors, refrigerate overnight; or let sit in a warm place for about 2 - 3 hours until the dough ball has doubled in size.

Next day, turn your oven to 200 degrees, let warm. Put the dough, still covered, in the oven and close the door, not quite all the way. Let rise for two hours.

Pre-hear the oven to 500 degrees. Scrape the dough onto a floured surface, and cut into two equal pieces. Put one aside.

The Banguette: I go ahead and knead the dough 5 or 6 times, then form it into the baguette. Put the dough on a baquette pan, available in most kitchen stores, or online. Let sit for about 15 mins, then put into the oven, lower the temperature to 400 degrees. I also put a pan of water in the oven to keep things on the moist side.

The Focaccia:  Knead a few times, then spread the dough out on a floured cookie sheet. Use your fingers to punch down the holes, or indentions, in the dough. On one I spread olive oil, freshly chopped rosemary, and sprinkled the surface lightly with sea salt (just under a tsp). For the other, punch the holes: spread some unsalted butter, then sprinkle liberally with a sugar/cinnamon mix (or do them separately).  Heat at 450 degrees for about 12 - 15 mintues.

I did all three breads in the oven at the same time. Pre-heated to 500 degrees, then reduced to 415 for about 15 minutes, then reduced again, to 400 in another 10 mins. Internal temps for bread should be about 205 - 215 degrees for doneness.

Enjoy.