Friday, December 10, 2010

#LetsLunch: Holiday side dishes edition (December)

**updated! final bread photos
I almost didn't make it to #letslunch this month.

On Wednesday, I was 100% blindsided by this:

First I panicked and wished I had just saved my Thanksgiving post on gougeres. Then I thought maybe I would just sit this round out. But driving home last night, I decided on a happy middle ground: Dave's peasant bread (Dave is Jake's dad and also an awesome cook). He made this bread for Thanksgiving and It. Is. Awesome.

So, here's the "cheat" -- my bread isn't done yet. In order to develop jaw-dropping-mmm-inducing flavor, this baby sits and sits and sits (first in the fridge, then just room temp) for 12 hours, then 18 hours. We're at about hour 7 of the second rise as I write...

So, the bread starts with a little yeast (I used about 1/2 packet), 1 cup wheat flour, 2 cups white/bread flour, and a pinch of salt. This is essentially a no-knead, long rise bread, so I just started all of my ingredients in my new red-and-polka-dot dutch oven.

 Mix in some water - about 2 cups. You want a wet, shaggy dough to form.

Mix together well until all of the flour mixture is absorbed. 

Put a lid on it, stick it in the fridge for 12 hours. (see, I told you my baker was cute! It might not be a "real" Dutch oven... but it was $20 at Home Goods)

 This morning, I took a quick peek at my dough, then left it out on the counter to rise. I'm so excited to bake it tomorrow!

***Updated: here's the final product:

I couldn't wait to taste it! 

Recipe: Daves Peasant Bread
(it turns out I tweaked this a bit / looked at the measurements wrong last night -- the ingredients call for 2 1/2 cups bread/white flour, 1/2 cup wheat flour... my bad)
* Combine ingredients in a large bowl, add water and cover with plastic. Refrigerate up to 12 hours. If you're in a rush, you can skip this step.
* Let dough rise 18 hours in a warmish/room temp place. Then sprinkle work surface with flour, and fold dough over itself to form a square or ball shape.
* Line a baking sheet with parchment and dust with flour. Place dough and cover with a kitchen towel. Allow to rise 2-3 more hours.
* Preheat a dutch oven (w/o the lid) for 30 minutes at 450 degrees. Transfer the dough to the pot, bake 30 minutes covered, then 15-30 minutes uncovered. Turn out and cool.

#letslunch is a monthly "gathering" of food-loving writers from all over, hosted by Cheryl Tan, of A Tiger In The Kitchen.

We agree on a date and a theme, then each blogger presents his or her recipe on the chosen date (today).

If you are interested in joining, please send a Tweet using the hashtag and introduce yourself!

Here's what the others have presented so far:

Leek Gratin, at Bon Vivant
Kimchi Risotto Bake, at Cooking in the Fruit Bowl
A "slice of Americana," at GeoFooding
Gluten Free Green Bean Casserole, at Free Range Cookies
Parker House Rolls with Molasses Butter, at The Kitchen Trials
Mushroom Leek Quinoa Salad, at Cowgirl Chef
Festive Green Beans, at Hot Curries and Cold Beer


  1. It looks great, Emma. Can't finished for the finished product. Also I just love anything that involves the dutch oven. (Cute design, by the way!)

  2. I love this kind of bread and absolutely adore Mark Bittman and Jim Lahey for spreading the joy of slow rise bread.
    Oh, I still love Peter Reinhart too, but in a different way.

  3. Okay. I'm not allowed to complain about the two hour rise time on my rolls now. But, it does appear that patience will bring good things to those who wait. Can't wait to see the final results!

  4. It's about to go in the oven! the dough smells absolutely heavenly!