Yeast Starter Ingredients:
½ cup warm water
¾ tsp. active dry yeast
1 leveled cup unbleached all-purpose
flour
Dough Ingredients:
2 ¼ cups warm water
1 tsp. active dry yeast
4 cups unbleached all-purpose
flour
2 tsps. kosher salt
Directions:
Step 1: Make the yeast starter by
stirring the ingredients and covering with plastic wrap. Let rest for 8hrs or over-night (should grow
in size and be foamy).
Step 2: In your mixer bowl with
the dough hook attachment add the first two dough ingredients warm water and
yeast. Then add the yeast starter and
combine on low speed for about 30 seconds.
Step 3: Add the remaining
ingredients and run on low speed until things are roughly incorporated. Let
rest for 30 minutes.
Step 4: Pre-heat your oven to 475
degrees. Let your mixer do the work and
run on medium speed (6) for 15 minutes.
I know this seems like a long time but this is important to the texture
of this bread. Make sure your mixer isn’t
close to the edge of the counter, it might move slightly during this lengthy
process. Cover with plastic wrap and let double-triple in bulk, about 3 hrs.
Step 5:Pre-heat your oven to 475
degrees. Line a cookie sheet with
parchment paper. This recipe will make 2
loafs or 16 rolls (what is pictured is a double batch). Remove dough onto a floured surface and
separate into two loafs or cut into rolls.
Then place on the lined cookie sheet, bake for 20-30 minutes depending
on your oven (mine cooked on the quicker side).
Enjoy!!!
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