Ingredients

How to make it

  • Preheat oven to 475F
  • combine water and yeast in mixer fitted with dough hook.
  • add honey or malt stir with spoon to dissolve.
  • add salt and flour.
  • mix on low speed 1.5 minutes
  • mix on medium 10 minutes.
  • * check using windowpane test*
  • * for windowpane: twist off a small piece of dough, spread using fingers ( like a pizza) until it makes a 2 inch membrane without tearing, if it tears before you can do this mix for 3-5 more minutes and test again.*
  • put dough in oiled bowl cover and rise until doubled
  • punch down by lifting the sides of the dough and pushing into the middle of the ball. flip over and cover. rise until doubled again.
  • punch down using same technique as before.
  • when doubled punch down and divide into two equal pieces.
  • roll into desired shape( baguette, torpedo, rounds)
  • rise on a baking pan lined with parchment paper and dusted with semolina or fine cornmeal.
  • when almost doubled ,slash the bead using a sharp serrated knife or razor blade.
  • let rise until fully doubled.brush loaves with water or use spray bottle.
  • put a small pan or dish of water in the oven to provide steam.
  • put loaves in oven
  • Bake with the water in the oven for the first 15 minutes* you can also spray the side of the oven three times during the first 15 minutes*
  • Remove the water dish
  • Rotate the bread 180 degrees
  • turn oven down to 425F continue to bake for 25-30 minutes
  • test for doneness by thumping the bottom , it should sound hollow when done.
  • I have made this countless times for the restaurants I worked at. but not at home so cooking times may be longer as I used an industrial convection oven.
  • This bread is also great for wood fired hearth ovens.

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