Source:
YouTube with King Arthur baker:
Time: 6 hours
(straight dough)
Start anytime and use this Google Sheet to figure out timings
My first 100% hydration dough!
It is fun to make and actually pretty easy.
Eli tried it and freaked out.
Then I brushed olive oil and some salt on it and he loved it more
Plus, Katie & Steve said it was a hit at their charcuterie board.
Ingredients:
500g water (80º to 100º depending on ambient temp - see below)
500g Bread Flour
2.5g instant yeast (3/4 tsp)
10g salt
15g olive oil, for the pan
Directions:
Dough Temp
Final mixed dough should end up being 74°F to 76°F.
If your kitchen temperature is 70°F to 75°F, water should be 80°F to 85°F.
If your kitchen temperature is 65°F, water should be 100°F to 105°F.
*Best to measure the yeast with teaspoon - too light to weigh accurately.
2. Let is sit in well oiled rectangular dish.
Follow all the steps in the timeline. (see "Step by step" below)
Baking
3a. Preheat the oven to 475°F with a baking stone or steel on a lower rack.
Allow the oven to preheat for 1 hour to ensure it’s thoroughly heated.
3b. Carefully slide two loaves (still resting on the parchment) into the oven onto the preheated stone or steel.
- Allow the other two loaves to continue to rest.
3c. Bake the loaves for 15 minutes.
Then transfer them, from the stone or steel, directly onto a rack in the upper third of the oven for an additional 13 to 15 minutes.
(Leave the stone in place.)
[Moving them to the rack allows the baking stone or steel to become hot again
in preparation for the next two loaves.]
- After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack.
3d. Repeat the process with the two remaining loaves.
Cool the bread fully before slicing.
Note:
Bake first 2 for first 15 minutes on stone
Then move to rack above for next 12-15 minutes, so the stone has time to reheat
Then bake the second 2 loves on hot stone
NEXT:
Try an autolyse of 20 minutes before adding yeast & salt
Try an autolyse of 20 minutes before adding yeast & salt
??
Step by step by time
Best to use linked Google Sheet that calculates all the times, but here are some samples:
Sample Timeline morning:
7:15am Mix the dough
7:35am Bowl fold
7:55am Coil fold #1
8:15am Coil fold #2
8:35am Coil fold #3
8:55am Coil fold #4
(then let it sit in the rectangular dish for 80 minutes, untouched)
10:15am Divide and leave for final rise on parchment
12:15pm Bake, by sliding parchment onto pizza stone
Sample Timeline afternoon:
12:00 p.m. Mix the dough
12:20 p.m. Bowl fold
12:40 p.m. Coil fold #1
1:00 p.m. Coil fold #2
1:20 p.m. Coil fold #3
1:40 p.m. Coil fold #4
(then let it sit in the rectangular dish for 80 minutes, untouched)
3:00 p.m. Divide and leave for final rise on parchment
5:00 p.m. Bake, by sliding parchment onto pizza stone
When we baked it:
01-21-23
For family, was a hit
01-14-23
Gave to Katie & Steve, was a hit for their gathering
10-21-23
Just had to get it baked to get ready for more baking
Warming myself up for making Ellis's Challah
