{"id":159,"date":"2023-02-07T00:42:28","date_gmt":"2023-02-07T00:42:28","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=159"},"modified":"2026-01-03T22:25:16","modified_gmt":"2026-01-03T22:25:16","slug":"slack_bread","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/02\/07\/slack_bread\/","title":{"rendered":"Slack Bread"},"content":{"rendered":"
\n

author: Evan Middleton
\nsource: Mark Bittman
\ndoctype: recipe
\nrating: \u2b50\u2b50\u2b50\u2b50
\ntags: [recipe, personal, bread]
\ncreation date: 2023-02-06
\nmod date: 2023-02-06<\/p>\n

\n

Slack Bread<\/h2>\n

Easy to make slow rising bread dough<\/em><\/p>\n

\"Picture<\/p>\n

Servings:
\nPrep Time: 4 hours 40 minutes
\nCook Time: 30-60 minutes
\nTotal Time: 5 hours 40 minutes<\/p>\n

\n

Ingredients<\/h3>\n

\u200b<\/p>\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
3 C<\/td>\nBread Flour<\/td>\nOr use 1\/2 Bread and 1\/2 Whole wheat<\/td>\n<\/tr>\n
1 packet<\/td>\nYeast<\/td>\n(1\/4 Oz or Scant T)<\/td>\n<\/tr>\n
1 1\/2 t<\/td>\nSalt<\/td>\n<\/td>\n<\/tr>\n
1 1\/2 C<\/td>\nWater<\/td>\nLukewarm<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u200b<\/p>\n

Instructions<\/h3>\n
    \n
  1. Combine flour, yeast and salt in a large bowl. <\/li>\n
  2. Add water and stir until blended; <\/li>\n
  3. Cough will be shaggy (wet and non-homogenous). <\/li>\n
  4. Cover bowl with plastic wrap. <\/li>\n
  5. Let dough rest about 4 hours at warm room temperature, about 70 degrees.<\/li>\n
  6. On a flat surface, lay out a length of parchment paper approximately twice the circumfrence of the pot you will be baking in. Oil or flour the center of the parchment paper. Remove the dough from the bowl and lay it out on the oiled\/floured section of the paper. Fold the dough over on itself twice. Cover loosely with plastic wrap and let rest 30 minutes.<\/li>\n
  7. Prep pan and oven for bread.\n
      \n
    1. Heat oven to 450 degrees<\/li>\n
    2. Put 6-8 quart heavy covered pot in oven as it heats. (cast iron, enamel, pyrex or ceramic)<\/li>\n<\/ol>\n<\/li>\n
    3. When dough is ready, carefully remove the lid from the pot. <\/li>\n
    4. Remove the plastic wrap from the dough.<\/li>\n
    5. Lift the parchment paper with the dough on it and carefully lay the dough (parchment paper and all) into the pot. (The paper should be long enough that you will be able to place the dough into the pot without burning yourself)<\/li>\n
    6. Cover pot with lid and put back in the oven. The parchment paper may overflow the pot, make sure the lid makes good seal on the pot.<\/li>\n
    7. Bake for 30 minutes.<\/li>\n
    8. Remove lid and bake another 15-30 minutes, until loaf is fully browned. (check at 15 minutes)<\/li>\n
    9. Remove pot from the oven and drop loaf out on to a cooling rack.<\/li>\n<\/ol>\n
      NOTES<\/h5>\n