Loaf of Death, another Dutch Oven Bread

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 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! (UPDATE: its been sitting there for an hour now, and it's already taking on the color of the hab's and the hab's are starting to sink!!!) I hope it's as good as normal fire water!!!

Dutch Oven Bread

Wanted some bread to go with some smoked cheese and a basalmic reduction so I thought I'd make some crusty DO bread.

Its a very simple 4 ingredient 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.

Dough all mixed up, cover and let rest 12-18 hrs (if in a hurry 5-6 hrs works too)



After letting it rise (it tripled in size) turn it out onto a well floured surface, use well floured hands too. Do not punch down or knead!

Place into DO. If you turn out onto parchment paper, place paper and dough into DO.



All done!! Yumm!



Sliced!



Homemade Pear butter!

Now that's a meal! Farm fresh eggs, homemade Canadian Bacon, DO bread, and homemade pear butter!