Ingredients:
1lb. All Purpose Flour
2lb. Bread Flour
2lb. 1oz. Water
1 oz. Rye Flour
2 oz. Sour Dough Starter
1 oz. Honey
.26 oz. active dry yeast
Directions:
Mix 16 oz. warm water with yeast, starter, honey, rye flour and AP Flour set aside. In large mixing bowl add Bread Flour and salt, form a well in the center add remaining water (hold back a couple ounces of water and only use if needed to form a nice dough product) also add to the well the original flour and yeast mixture. Mix until dough is formed and the glutens have created a nice dough structure.
Place the dough in a large glass or plastic container and set in the fridge overnight. Two times while in the fridge take the dough out and fold. Next morning set container out and bring dough to room temperature. Divide dough into 4 equal pieces or 5 if you want small loafs. Fold each end to the center and then the sides, place seam side down on floured parchment baking tray and let rise (proof) for two hours.
Heat oven to 450F, place dough on trays in oven, spay sides and bottom of oven with some water to create steam and immediately turn oven down to 375F. Bake for 45 minutes turning the bread one time during baking to ensure even baking. At 30 minutes check the color of the bread if nicely browned turn the oven off and let the bread set in the oven for remaining 15 to 20 minutes. Set out on baking, cooling racks. Try to wait until the bread is cool to cut, if you can wait. Good luck, nothing better than fresh baked bread.
Buon Appetite
Ciao,
James
No comments:
Post a Comment