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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 loaves |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Starter:
1 cup bread flour
1 cup dechlorinated water
1 tbsp. dry yeast
1 tbsp. cider vinegar ( I use Braggs)
Sponge
2/3 cup Starter
1 cup dechlorinated water
1-1/2 cups bread flour
Dough
2 cups dechlorinated water
6 to 7 cups bread flour
1 tbsp. salt
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Directions:
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Combine starter ingredients in a medium bowl 3 days before making bread. Cover lightly with plastic wrap. Allow to sit in a warm, draft free environment.
The day before making bread combine the sponge ingredients in a large bowl and cover lightly with plastic wrap. Allow to sit in warm, draft free environment for 24 hours.
Add the final dough ingredients to the sponge and knead until smooth and elastic. (15 minutes by hand, or in a mixer with a dough hook)
Place dough in lightly oiled bowl, Cover with plastic wrap and allow to rise for 2-1/2 hours. Punch down dough and allow to rise covered again, 30 minutes.
Knead dough briefly on a floured board and place back in bowl, covered, for another 30 minutes.
Turn out dough onto floured board and shape into desired loaves. Place loaves on parchment paper and cover with a kitchen towel.
Proof the loaves 1 hour and bake individually on a baking stone in a preheated 450°F oven for 15 minutes. Reduce heat to 400°F and continue baking for another 15-20 minutes, until it is golden brown and makes a hollow thump when tapped.
Allow to cool on a wire rack 30 minutes before cutting.
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Wow! Some effort but worth it!
I throw some ice cubes in the oven with each loaf. The humidity makes a crispier crust.
Making bread is an art form, so do not be discouraged if you have problems the first time. Consider everything a learning experience.
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