Food recipes
STEAM NECESSARY TO ACHIEVE A CRUSTY LOAF
STEAM NECESSARY TO ACHIEVE A CRUSTY LOAF
Ingredients:
4 cups unbleached bread flour, plus additional if needed
2 teaspoons salt
Directions:
IN A LARGE BOWL, sprinkle the yeast over the warm water and let stand until the yeast
looks foamy, about 5 minutes. With a wooden spoon, stir in 2 cups of the flour until
combined. Set aside until the dough begins to rise to make a sponge, 25 minutes.
Alternatively, to further develop the flavor, cover and refrigerate the sponge
overnight.
In a food processor, combine the remaining 2 cups flour and the salt. Pulse 2 or 3
times until mixed. Alternatively, mix the flour and salt in a large bowl or in the bowl
of a stand mixer fitted with the paddle attachment.
Add the sponge to the flour mixture. In the food processor, process until the dough
comes together in a soft ball that completely comes away from the sides of the bowl.
Alternatively, add the sponge to the flour mixture in the mixing bowl and mix until a
shaggy dough forms. If the dough seems dry, add more water 1 tablespoon at a time.
Or, if the dough seems too moist, add more flour, 1 tablespoon at a time. Turn out onto
a lightly floured surface, cover with a bowl, and let sit for 15 minutes until the dough
comes together. Knead until the dough forms a smooth ball, about 10 minutes.
Place the dough in a lightly greased bowl and turn to coat. Cover with a cloth and let
rise in a warm place until doubled in bulk, about 1 hour. (The dough can be
refrigerated overnight, if necessary.)
Lightly grease two 17" × 14" baking sheets. Punch the dough down and divide into 2
equal pieces. Shape each piece into a long, slender loaf about 21" long and 3" wide.
Place the loaves diagonally on the baking sheets and let rise, uncovered, about 30
minutes until almost doubled in bulk. (You can refrigerate the loaves at this point to
bake several hours later or the next day. Brush or spray with cool water before
refrigerating.)
Position an oven rack in the middle of the oven and preheat to 475°F. Using a razor
blade, a French lame, or a serrated knife, make 4 or 5 diagonal slashes in the risen
loaves and spray with cool water. Bake one loaf at a time (refrigerate the second until
ready to bake) until golden and the loaf sounds hollow when tapped, 25 to 30 minutes.
Transfer to a rack to cool.
Variation:
CIABATTA LOAVES:
MAKE the Fresh Baguette dough using only 3 cups flour and reducing the salt to 1½ teaspoons. When ready
to shape the dough for baking, lightly flour or line the baking sheets with parchment. Divide the dough into 4
pieces, and form each into a 3" × 7" oval. Place 2 loaves on each prepared sheet and dust lightly with flour.
Cover and let rise until almost doubled in bulk, about 45 minutes. Position an oven rack in the middle of the
oven and preheat to 425°F. Spritz the loaves with water. Bake one sheet at a time, for 25 to 30 minutes,
spritzing every 5 to 10 minutes to achieve a crispy crust.
Makes 4
Ingredients:
4 cups unbleached bread flour, plus additional if needed
2 teaspoons salt
Directions:
IN A LARGE BOWL, sprinkle the yeast over the warm water and let stand until the yeast
looks foamy, about 5 minutes. With a wooden spoon, stir in 2 cups of the flour until
combined. Set aside until the dough begins to rise to make a sponge, 25 minutes.
Alternatively, to further develop the flavor, cover and refrigerate the sponge
overnight.
In a food processor, combine the remaining 2 cups flour and the salt. Pulse 2 or 3
times until mixed. Alternatively, mix the flour and salt in a large bowl or in the bowl
of a stand mixer fitted with the paddle attachment.
Add the sponge to the flour mixture. In the food processor, process until the dough
comes together in a soft ball that completely comes away from the sides of the bowl.
Alternatively, add the sponge to the flour mixture in the mixing bowl and mix until a
shaggy dough forms. If the dough seems dry, add more water 1 tablespoon at a time.
Or, if the dough seems too moist, add more flour, 1 tablespoon at a time. Turn out onto
a lightly floured surface, cover with a bowl, and let sit for 15 minutes until the dough
comes together. Knead until the dough forms a smooth ball, about 10 minutes.
Place the dough in a lightly greased bowl and turn to coat. Cover with a cloth and let
rise in a warm place until doubled in bulk, about 1 hour. (The dough can be
refrigerated overnight, if necessary.)
Lightly grease two 17" × 14" baking sheets. Punch the dough down and divide into 2
equal pieces. Shape each piece into a long, slender loaf about 21" long and 3" wide.
Place the loaves diagonally on the baking sheets and let rise, uncovered, about 30
minutes until almost doubled in bulk. (You can refrigerate the loaves at this point to
bake several hours later or the next day. Brush or spray with cool water before
refrigerating.)
Position an oven rack in the middle of the oven and preheat to 475°F. Using a razor
blade, a French lame, or a serrated knife, make 4 or 5 diagonal slashes in the risen
loaves and spray with cool water. Bake one loaf at a time (refrigerate the second until
ready to bake) until golden and the loaf sounds hollow when tapped, 25 to 30 minutes.
Transfer to a rack to cool.
Variation:
CIABATTA LOAVES:
MAKE the Fresh Baguette dough using only 3 cups flour and reducing the salt to 1½ teaspoons. When ready
to shape the dough for baking, lightly flour or line the baking sheets with parchment. Divide the dough into 4
pieces, and form each into a 3" × 7" oval. Place 2 loaves on each prepared sheet and dust lightly with flour.
Cover and let rise until almost doubled in bulk, about 45 minutes. Position an oven rack in the middle of the
oven and preheat to 425°F. Spritz the loaves with water. Bake one sheet at a time, for 25 to 30 minutes,
spritzing every 5 to 10 minutes to achieve a crispy crust.
Makes 4
Printed from https://recipe.bluelayer.org/recipe/70433/steam-necessary-to-achieve-a-crusty-loaf