Via Steve Ca. http://vimeo.com/52084879 Hi Def HD video for bread making 101 might seem overkill but it’s been fun.
Post 8 minute knead (hand), 8 minute rest, 8 minute knead (hand) & 1 & 1/2 hour rise time.
Final 30 minute rest under a damp towel.
Prepped for the oven on parchment ready for the preheated baking stone.
Preheated broiler tray w/a cup of water beneath the stone.
20 minutes later we have bread.
4 cups of plain flour;
2 teaspoons of dried quick acting yeast {about 7 grams};
1 teaspoon of salt {about 3.5 grams};
1 & 1/2 cups of warm water;
{makes two}
• Add 3 & 3/4 cups of flour to a large bowl {keep the remainder for dusting};
• Add the yeast to one side of the bowl, and the salt to the other {this slows the proving process down};
• Add the water and mix until you’re left with a slightly sticky dough;
• Turn out onto a floured board and knead for 8 minutes;
• Let the dough rest for 8 minutes;
• Knead for another 8 minutes {the dough should no-longer be sticky};
• Put the dough back in the bowl, having rubbed the sides with olive oil, turn the dough all round until it has a very light coating of oil all over;
• Cover the bowl in cling film {make it airtight} and leave in a warm place for 90 minutes;
• Turn the dough out onto a floured surface {it should have doubled in size by now};
• Cut into two and shape each piece into a rectangle; fold each long edge into the middle, then karate chop the middle down; repeat the fold;
• Turn the dough over so the smooth side is up, the folded side underneath, and place on some baking parchment;
• Dust with flour and add your signature slash to the top of the dough;
• Cover with a very damp tea-towel and leave in a warm place for 30 minutes;
• Switch on your oven, to its highest setting, circa 225 C or 440 F, and put your baking stone in the centre of the oven to heat;
• Move your dough onto the baking stone {be careful, it’ll be VERY hot}; throw a cup of water onto the floor of the oven to create steam, immediately closing the oven door, and bake your loaves for 20 to 25 minutes;
• Test they’re done by tapping the base of the loaf – it should make a deep hollow sound.
Pumped through the recipe analyzer (24 slices – 76 calories a slice):
http://caloriecount.about.com/vimeo-white-bread-recipe-r1203572
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