In our winter issue, we included this recipe of Simon’s Winter Bread, which is a perfect bread recipe for beginners. But in this case, a beginner bread maker caught an error! We omitted the ingredient list for the bread portion and the second instruction should say, “add the flour,” not “add the water.”
So, here it is, the complete recipe with ingredient list and correct instructions. Our apologies!
East Coast Living
Simon’s Winter Bread
This is a recipe that the author makes every winter, as it is a wonderfully hearty and adaptable bread. It is an adaptation of a recipe for a Pugliese bread from “Home Baking” by Jeffrey Alford and Naomi Duguid. The original recipe started with a very wet dough, which isn’t always easy for beginner bakers, but this version is very forgiving. Yields two large circular loaves.
1/8 tsp yeast
1/2 cup (125 ml) lukewarm water
1 cup (250 ml) flour
3 cups (750 ml) lukewarm water
1 tsp (5ml) yeast
5-6 cups (1.25 L – 1.5 L) all purpose flour
1 tbsp plus ½ tsp (17ml) salt
1 cup (250 ml) whole wheat flour
- First, make the biga. Combine the water and yeast, allowing it a minute or so for the yeast to start to become active.
- Add the flour, mixing well.
- Turn the dough out onto a well floured suface and knead briefly to create a soft dough.
- Place in a bowl and leave at room temperature for 12-24 hours, whatever is most convenient.
- When ready to make the bread, tear the biga into four or five small pieces, and place into the warm water, stirring it up to help dissolve it.
- Stir in one cup (250 ml) of the all purpose flour, as well as the salt, stirring well. Then add three cups (750 ml) of the all purpose flour, adding it in slowly but surely. The dough will be very wet and loose.
- Liberally flour a station with a half cup (125 ml) of the whole wheat flour. Turn the dough out. Immediately start kneading the dough, by folding it in half, then doing a half-turn and folding again. Keep adding flour until the dough is no longer sticky and starts to bounce back when you poke it gently with a finger.
- Place the dough in a clean bowl and allow to rise between three and four hours.
- Cut the dough in half, and shape each half into two equally-sized loaves of bread. Cover loosely with plastic wrap and allow to rest for an hour.
- Turn the oven on to 500 F (260C). If you have a baking stone, place it in the oven to warm up. Otherwise, use a baking sheet. This will help the oven retain some of its heat. Once the oven has reached its temperature, allow the oven to keep on heating up for at least twenty minutes.
- Carefully place the bread loaves one at a time on the baking stone/sheet in the oven.
- After ten minutes, turn down the heat to 450F (230C). Bake for another 25 minutes, or until the bread is nicely browned. The bread should sound hollow when tapped on the bottom.
- Allow to cool for at least thirty minutes, preferably forty-five minutes to an hour.