I stumbled upon something really interesting the other day, and I just had to share it with you all. It got me thinking about textures and how they play such a big role in our everyday lives. From the feel of a worn brick wall to the smooth coolness of a tiled floor, these elements shape our perception of space and add depth to our experiences.
An Interesting Brick Wall
This image shows a brick wall with a house number on it. It’s a simple, almost rustic scene, but there’s something compelling about the raw texture of the brick and the way the light catches the raised number “5”. It reminds me of older buildings, the kind with character etched into their very surfaces.
This image made me think of the process of making a delicious and rustic bread recipe. It’s a little rough around the edges but satisfying and full of flavor.
Rustic Brick Oven Bread
Here is what you’ll need:
Ingredients:
- 3 cups bread flour, plus more for dusting
- 1 1/2 cups warm water (105-115°F)
- 1 teaspoon active dry yeast
- 2 teaspoons salt
- 1 tablespoon olive oil, plus more for coating the bowl
Instructions:
- Activate the Yeast: In a large bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, until foamy. This ensures your yeast is active and ready to go.
- Combine Ingredients: Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. You can also use a stand mixer with a dough hook attachment for this step.
- First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Dough: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a round loaf.
- Second Rise: Place the loaf on a baking sheet lined with parchment paper. Dust the top with flour. Cover with a clean kitchen towel and let rise for another 30-45 minutes, or until slightly puffed.
- Preheat the Oven: Preheat your oven to 450°F (232°C). If you have a baking stone, place it in the oven while it preheats.
- Bake the Bread: Slash the top of the loaf with a sharp knife or lame. This allows the bread to expand properly during baking.
- Bake the Bread: Carefully transfer the loaf (with the parchment paper) to the preheated baking stone (if using). Otherwise, just place the baking sheet directly in the oven.
- Steam: Add steam to the oven by pouring 1 cup of hot water into a preheated cast iron skillet on the bottom rack of the oven. This helps create a crispy crust. (Be careful of the steam!)
- Bake: Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Cool: Transfer the bread to a wire rack and let it cool completely before slicing and serving. This is crucial for the bread to finish cooking and for the crumb to set.
Enjoy your homemade rustic brick oven bread with a slather of butter or alongside a hearty soup. The texture and flavor are reminiscent of the simple beauty found in a weathered brick wall.
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