Whisked Granny White

Whisked Granny White

Ingredients:
2 pkgs active dry yeast
2 1/2 cups water (110F)
6 cups flour
1 Tbsp salt
1 egg white whisked into 1/2 cup water

Directions:
Proof yeast in warm water plus 1 tsp of the flour for 10 minutes
. Pour into a bowl and add remaining water. Add flour a little
bit at a time, stiring after each addition, gently at first becoming
more vigerous. When most of flour is incorporated, sprinkle counter
with remaining flour. Turn out dough and knead in salt. Knead
until dough is moist and satiny (this will be a bit moister than
usual).
Let raise slowly until doubled in bulk −− about 1 hour. Punch down
and shape. Let rise a second time until doubled. Make cut(s) in
top of laof with a razor blade or very sharp knife. Bake in a 450F
oven 45−50 minutes for a 11/4 lb loaf or 15−20 for small baguette.
Spray a bit of water into oven when putting the bread in and again
in a few minutes. This will give a firm and crunchy crust. For
193
Granny White
a softer crust omit one or both sprayings. Bread will sound hollow
when tapped on the botton when it is done.
Makes 2 10 oz. baguettes and 1 11/4 lb round loaf.
194
Granny White
Pane Francese con Biga
Sponge−Method Italian−style French Bread