Monday, March 14, 2011

Crusty dough bread

2 cups of water take out half of the water for the sponge
1 tsp yeast
1 tsp DME
1.5 cups of flour

Let sponge set for a few hours and then add:
Rest of the water and
1 tablespoon vegetable oil
1 tablespoon DME
2 teaspoons salt
4 cups bread flour close to it, add flour until it feels right.

Knead until smooth and elastic, or about 10 minutes.
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
Punch down and divide in half. Shape dough in 2 slender loaves.
Lightly coat with pan spray and then sprinkle with cornmeal 1 cookie sheet.

Cover and let rise until doubled. I like to do a thinned out egg wash after the loaves have doubled.
Bake at 375 degrees for about 30 minutes.

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