CaseT
TVWBB Platinum Member
Here's the basic recipe:
3c unbleached all-purpose flour
1t yeast
1t salt
1-1/2c warm water
Instructions
In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.
Then, remove the lid and bake an additional 10-15 minutes.
Carefully remove bread from oven and from pot and place on a cooling rack.
And here is what I added and/or substituted:
I added two diced Jalapenos, a 1/2 teaspoon of Habenero dust., and I substituted a 1/4 of fire water (see recipe below) for part of the 1 1/2 cup water.
I don't know if I can wait till dinner time!!! Smells
HOT!!!
Fire Water Recipe:
I have several friends that are from Hawaii that introduced me to Fire Water about 25 years ago. I typically make this using fresh Thai Chiles and if I can get them Hawaiian Chiles. Since I was lucky enough to receive a bag full of dehydrated Habanero peppers I thought I'd experiment a little and see how it goes. The recipe is very basic and simple. I typically make a double batch as that fills a quart mason jar. my friends make theirs in empty condiment squeeze bottles. So here is the single batch recipe:
8-16 fresh Hawaiian Chile peppers sliced (I substituted 16 or so of the dried habaneros)
2 cloves garlic sliced
2 tsp rice vinegar (I substituted plain vinegar)
2 tsp Hawaiian salt ( I substituted kosher and added about a 1/2 tsp more)
2 cups hot, but not boiling water
Put the peppers garlic salt and vinegar in the jar. Muddle together with the fat end of a chop stick or similar item. Add water cover and set on counter overnight. Put in fridge the next day. Use on everything!
Originally I was only going to do one batch, but after taking this I photo I decided to do the full two batch. So I added more ingrediants.
Still just a single batch
Muddled and ready to work some magic on the counter!
3c unbleached all-purpose flour
1t yeast
1t salt
1-1/2c warm water
Instructions
In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.
Then, remove the lid and bake an additional 10-15 minutes.
Carefully remove bread from oven and from pot and place on a cooling rack.
And here is what I added and/or substituted:
I added two diced Jalapenos, a 1/2 teaspoon of Habenero dust., and I substituted a 1/4 of fire water (see recipe below) for part of the 1 1/2 cup water.
I don't know if I can wait till dinner time!!! Smells
Fire Water Recipe:
I have several friends that are from Hawaii that introduced me to Fire Water about 25 years ago. I typically make this using fresh Thai Chiles and if I can get them Hawaiian Chiles. Since I was lucky enough to receive a bag full of dehydrated Habanero peppers I thought I'd experiment a little and see how it goes. The recipe is very basic and simple. I typically make a double batch as that fills a quart mason jar. my friends make theirs in empty condiment squeeze bottles. So here is the single batch recipe:
8-16 fresh Hawaiian Chile peppers sliced (I substituted 16 or so of the dried habaneros)
2 cloves garlic sliced
2 tsp rice vinegar (I substituted plain vinegar)
2 tsp Hawaiian salt ( I substituted kosher and added about a 1/2 tsp more)
2 cups hot, but not boiling water
Put the peppers garlic salt and vinegar in the jar. Muddle together with the fat end of a chop stick or similar item. Add water cover and set on counter overnight. Put in fridge the next day. Use on everything!
Originally I was only going to do one batch, but after taking this I photo I decided to do the full two batch. So I added more ingrediants.
Still just a single batch
Muddled and ready to work some magic on the counter!
