Ingredients:
440ml water ~ lukewarm (110-115 deg C)
10g instant dry yeast
2 tbsp granulated sugar
1 tbsp salt
720g bread flour
Direction/Instruction:
- In the bowl of an electric stand mixer, stir together the water, yeast, and sugar until the yeast is dissolved. Cover with a towel and stand until the mixture is foamy about 5 minutes.
- Add the salt and bread flour and mix. Slowly add more flour (about 1 cup at a time) until the dough starts pulling away from the bowl's sides.
- Knead the dough for about 5 mins. Stop and touch the dough. The dough should not be "sticky" but may barely stick to the finger. Add a little more flour, as needed, until reaching that consistency. Knead for 2-3 more mins.
- Lightly spray another large bowl with nonstick spray and transfer the dough to that bowl. Cover with a dish towel and let it rise until doubled in size for about 30-45 mins.
- Gently deflate the dough & divide it into 6 equal portions. Stretch each portion into a tight ball, pinching the bottom with your fingers & rolling around on the counter to seal & shape.
- Place the balls on a greased baking sheet, cover lightly with a dish towel or plastic wrap, and let them ferment for 20 minutes.
- After 20 mins, lightly sprinkle some bread flour on the tops of each dough ball and make a tiny "X" slit on the top of the dough with a serrated knife.
- Spray water evenly before baking (This will make the outside of the bread hard and crispy).
- After placing the bread on the center oven rack to bake, before closing the oven door, throw 1/2 cup of water onto the now super hot baking sheet on the bottom oven rack and quickly close the oven door. This creates steam that sets that crusty, chewy crust.
- Bake for 20-25 minutes or until golden brown in a preheated oven at 220 degrees C. Let it cool completely for at least 20 minutes before cutting the top off.
- Cut a large round from the top of each loaf and scoop out the center. Fill the loaf with hot, creamy gravy and serve immediately.
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