Dough is stored in the refrigerator, bowl covered with oiled plastic-wrap, and can be used for up to 2-weeks after mixing.
Ingredients (each loaf is 1.5lb / 680g):
| Ingredient | Bakers % | 2-Loaves | 3-Loaves |
|---|---|---|---|
| Unbleached AP Flour | 100.0% | 762.5g | 1,143.4g |
| Water, 100ºF | 74.7% | 569.6g | 854.1g |
| Granulated Yeast | 1.1% | 8.4g | 12.6g |
| Kosher Salt | 2.7% | 20.6g | 30.9g |
Directions:
- Mix Water and Yeast in the bowl you wish to store the dough in the fridge in; let sit for 5-minutes
- In the mixing bowl, combine the Flour and Salt
- Use the dough hook and mix the Water in until incorporated; knead until barely meeting the window-pane test
- Shape dough into ball and cover bowl with oiled plastic-wrap; let rise for 2-hours, or until doubled
- Store in refrigerator at least 3-hours before baking
The dough should be tacky, but not overly-wet. This may vary based on your environment and flour. Feel free to adjust your recipe to make the dough more-or-less wet, but note that the dough will be easier to handle after refrigeration.
The gluten will continue to develop in the refrigerator, so full kneading is only necessary if immediately baking. The dough may take on a slightly sourdough flavor the longer it is in the refrigerator.
Don't knead the dough.. just cloak it:
- Sprinkle cornmeal or flour on a flat surface or pizza peel
- Sprinkle surface of dough with flour and cut off 1.5lb (680g) with a bench knife
- Shape the dough into a ball and let rest for ~5 minutes, seam-side down
- Oil a 9x4x3-inch loaf pan
- Flatten the ball into a square and shape into a loaf the length of the pan
- Allow the dough to rise for 1 hour and 40 minutes (just 40-minutes if dough is unrefrigerated) until doubled
- 20-minutes before baking, place a tray on the bottom of the oven and set the oven to 450ºF
- Scramble 1 large Egg in a bowl with a little water to make an Egg Wash
- Score the top of the loaf with a lame; brush Egg Wash mixture on top
- Prepare 1.5 cups of ice water in a large measuring cup or bowl
- Place the loaf in the middle of the oven and pour the ice water on the heated tray before closing door
- Bake for 35-minutes, or until brown and firm
- Remove from loaf pan and allow to cool on wire rack before slicing and eating