The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DeKay's blog

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DeKay

This is my first blog post on The Fresh Loaf.  Hopefully this bread will interest some of you.

I call this bread Diablo Bread, The Bread of the Devil.  The Sriracha hot sauce in the recipe is amped up by copious amounts of crushed red pepper flakes.  The orange-red color of the baked result is a warning that this is not a bread to be messed with.

This bread goes great with pretty much everything.  It is a match made in heaven with chili.  Or pop it into the toaster oven with some sliced cheddar on top.  Me?  I often eat it plain without even butter or jam.  I just close my eyes and savor every bite.  If you are thinking there is something that this bread won't go with, you are wrong.

This bread is a favorite of mine, and not just because I invented it.  The Sriracha and crushed red pepper flakes are great in combination but are not overwhelming - the bread naturally moderates the heat and you are left with some pretty fantastic flavor that can stand up well with anything you dare pair it up against.  Over Christmas I was making panini sandwiches with this bread, some thinly sliced turkey breast, mozzarella cheese, and dill pickle.  It was ridiculously good.

Ingredients:

400 grams unbleached all purpose flour
7 grams table salt
⅜ teaspoon instant dry yeast
1 ½ tablespoons crushed red pepper flakes (Yes.  That is a lot.  Not a typo)
260 grams cool water (55 - 65 °F)
60 grams (4 tablespoons) Sriracha sauce (Don't wimp out!  Not a drop less!)
Wheat bran for dusting

Method:

This bread is made according to essentially the Jim Lahey No Knead Bread method with my final rise going to around two hours instead of the 60 - 90 minutes he uses. The detailed step-by-step process I use for this bread is on my Mad Scientist Labs blog in excruciating detail.  Much of the text in this entry is also ripped off from that post :-)

After all of the ingredients are mixed, you get a dough with this amazing color.

 

I bake in a Lodge LCC3 combo cooker with the bread on parchment paper (see the blog post for my technique).  I bake at 475°F for 30 minutes covered with a small ice cube thrown in just before the cover goes on.  I then take the lid uncovered and bake it for another five or ten minutes until I get something like this...

 

Please give this bread a try and let me know what you think, either as a comment here or where I originally blogged about it.

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