My modifications: I don't use a dutch oven; instead, I use a huge ceramic pot with a tight-fitting lid that used to be my grandmother's. I use rice wine vinegar instead of regular white vinegar, as I seem to not have any white vinegar in the house (the shame!). And I use whatever beer Terry is drinking at the time (he drinks more beer than I do; I drink more wine than he does); this time happened to be Miller Lite.
These modifications make a bread that is flavorful and far superior to the bread recipe of Bittman's. The parchment is perfect for transferring the dough to the pan. It's great to be able to decide I want bread and not have to do much to it-- just let it do its thing on my stove while I sleep or work or whatever, and have bread the next day. Delish!
|3||cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface|
|1/4||teaspoon instant or rapid-rise yeast|
|1 1/2||teaspoons table salt|
|3/4||cup plus 2 tablespoons water (7 ounces), at room temperature|
|1/4||cup plus 2 tablespoons mild-flavored lager (3 ounces)|
|1||tablespoon white vinegar|
I served it with Mango-Curry butter, which I came up with based on the butter from Allure.
1 stick of butter, softened.
1 tablespoon of Trader Joe's Mango Chutney (you can use any mango chutney, of course; this is just what I had)
1 tablespoon (more or less to taste) of yellow madras curry; I generally buy Rajah.
You can mix this together by hand, or you can put this in a mixer for a fluffier butter. I chose the latter. I imagine this would also be good stuffed under the skin of chicken breasts, on top of steamed vegetables, or anything else you can think of.