DAY 68

I get off the Carmel Express at Ohio and Penn. I’m feet away from the Circle in Downtown Indy. On a beautiful day like today, I can’t help but walk over and take a shot of the monument.

Jenny asked for this perfect recipe for bread. Here it is:

3 cups warm (100 degree) water
1.5 Tbs yeast
1.5 Tbs salt
6.5 cups of all purpose flour.

Put this all in a heavy stand mixer and let it go until it is all mixed together. Put it into a big bowl (not kidding – you’d better get a big bowl) and let it set for 2 hours. When your time is up, you pour it into a container and put it in the fridge until you are ready to use it (up to 14 days).

If you want to make bread, you sprinkle some flour over the top, cut off a grapefruit sized lump with a serrated knife and form a tight ball by rolling it in your hands. Let it set for 40 minutes. After 20 minutes, you can turn on the oven to 450 degrees. Put in a baking stone or the equivalent. On the rack under the stone, place a empty broiler pain.

When your 40 minutes are up, slice decorative patterns into the bread to allow for more rising in the oven. Slide the loaf onto the baking stone and add one cup of water to the broiler. 25 minutes later, your bread is ready to come out. Let it sit at least 1/2 hour before cutting into it.

Enjoy.