CURRIED LENTIL BREAD
Steps:
- 1. . Stir together flour, vital wheat gluten and water. 2. Let rest 30 minutes to autolyze. 3. Add yeast and remaining ingredients. Mix just until combined. Do not knead. 4. With dampened hands, roll dough into a bowl, cover loosely with plastic wrap, and let rest at room temperature for at least 2 and if refrigerated, up to 20 hours. 5. The dough can be used immediately after the initial rise, or stored, refrigerated, loosely covered, if used within 7 days. 6. When ready to bake, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. 7. Allow the loaf to rest, covered with a towel, in an oiled bowl, on a pizza peel dusted with cornmeal, a silicone mat, or greased cookie sheet for 1 1/2 hours (40 minutes if using fresh, unrefrigerated dough). 8. 1/2 hr before baking time, preheat a dutch oven on the middle rack. If using a baking stone, also place an empty metal broiler tray on the rack below. 9. Just before baking, paint the top with water. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife or shears. 10. Slide the loaf directly into the hot dutch oven, replace lid. Alternately, place the silicone mat or cookie sheet, or the loaf itself on the stone. Pour one cup hot tap water into the broiler tray and quickly close the oven door. 11. Bake for 30 minutes with lid on and an additional 15-20 minutes with the lid removed to achieve desired crust. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time. 12. Allow bread to cool on a rack before slicing.
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