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 let stand until the mixture is foamy for about 5 mins.
- Add the salt and bread flour and mix. Slowly keep adding more flour (about 1 cup at a time) until the dough starts to pull away from the sides of the bowl
- 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 fingers & rolling around on the counter to seal & shape.
- Place the balls on a greased baking sheet, cover lightly with a dish towel/plastic wrap and allow let them to ferment for 20 mins.
- After 20 mins, lightly sprinkle some bread flour on the tops of each dough ball and make a very small "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 that is placed on the bottom oven rack and quickly close the oven door. This creates steam that sets that crusty, chewy crust.
- Bake for 20-25 mins or until golden over preheated oven at 220 deg C. till golden brown. Cool completely for at least 20 mins before cutting the top off.
- Cut a large round from the top of each loaf & scoop out the center. Fill with hot creamy gravy & serve immediately.
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