Saturday, March 15, 2014
Yeast Starter Ingredients:
½ cup warm water
¾ tsp. active dry yeast
1 leveled cup unbleached all-purpose flour
2 ¼ cups warm water
1 tsp. active dry yeast
4 cups unbleached all-purpose flour
2 tsps. kosher salt
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).