|Preparation : 10 min||Resting : 3 hr|
|Cooking : 25 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|2||cups white bread flour
|1||tsp active dry yeast
|neutral oil for bowl
|1||Warm half of the water up to 100°F and dissolve the yeast. Wait for 5-10|
minutes until the solution starts to foam at the top.
|2||Put the flour, salt, remaining water at room temperature and the yeast liquid in|
the bowl fitted with the dough blade.
|3||Process for 1 minute or until the dough forms a ball.|
|4||With floured hands, take the dough out of the bowl, roll it into a|
ball and place it in a large bowl lightly coated with oil. Cover with
plastic wrap or a damp cloth. Allow to rise for approximately 2 hours.
After the first hour, gently pat down the dough, and fold 4 sides to the middle,
and turn it over. Leave it approximately one more hour to rise.
|5||Take the dough out of the bowl with floured hands and place it|
on a floured worktop.
Flatten it gently with the heel of your hand A . fold the two sides into the
middle, and turn it over B.
|6||Transfer the dough to a baking tray lined with baking parchment. Cover with|
a damp cloth and prove* for 1 hour.
|7||20 minutes before the end of the proving time, fill the dripping pan in the oven|
with water. Preheat your oven to 428°F.
|8||Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of|
a sharp knife C .
|9||Bake for approx. 25 minutes or until golden.|
|10||To check that it is done, turn it over and give it a sharp knock.|
It should sound hollow. Allow to cool on a wire tray.