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Author Topic: Leaves of Bread  (Read 4879 times)
Bigtom
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« on: March 27, 2011, 06:05:35 PM »

Finally got around to posting my bread throw down recipe.













Here is the simple bread recipe I used for this one.
7 cups King Arthur Unbleached Bread Flour
2 teaspoon instant yeast
4 teaspoons sea salt

Combine the flour with the yeast and sea salt and mix for 5 seconds. Slowly add 1 and 1/4 cups of 110 degree water. The dough should pull together, forming a sticky, smooth ball. Add a little more flour if the dough is wet or a little more water if it is dry.

Once the dough forms a ball, continue to process for 45 seconds. Transfer the dough ball to a spray oiled bowl. Cover and let rise at room temperature for 2 hours, or until the dough doubles in bulk.

Turn the dough out onto a lightly floured counter. Cut it into 3 equal pieces and shape each into a ball. Cover with a towel and let rest for 15 minutes.

Fold into thirds like a letter (dough will be soft), then gently roll into a 12-inch-long log with lightly floured hands. Repeat 3 times.

Sprinkle a large baking sheet evenly with remaining 2 tablespoons cornmeal and put dough diagonally in center. Alternating sides, make 3-inch-long diagonal cuts, about 1 1/2 inches apart, into sides of log using kitchen shears (ends of cuts should not touch; maintain a center line).

Gently pull apart cuts to stretch dough, forming rolls that are separate (about 1 1/2 inches apart) but connected to the center line.

Cover with a kitchen towel (or plastic wrap).  Let it rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
 
Keg it at 425 degrees on a baking stone. Spray loaves with water, then bake, spraying into keg 3 times in the first 5 minutes of baking (to help form a crust), until golden, about 20 minutes.

Transfer rolls to a rack and cool at least 20 minutes.



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Smokin in Peosta
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« Reply #1 on: March 27, 2011, 07:34:06 PM »

Nice work Bigtom looks like they turned out perfect.
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Mike
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« Reply #2 on: March 28, 2011, 08:03:32 PM »

Great job!  How did it taste?
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Bigtom
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« Reply #3 on: March 28, 2011, 08:04:46 PM »

Nice and crusty.
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lester7009
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« Reply #4 on: March 30, 2011, 09:19:50 AM »

Will have to try this one. Great Job
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