It’s bread week and for once I’m not behind! I’m not the best baker, but these came out pretty nice. I gave one to my neighbor and she loved it! The original recipe didn’t call for honey, but I love the hint of sweetness it gives the bread.
• 750 grams Bread Flour
• 495 grams warm Water (110°F)
• 1 Tablespoon Salt
• 7.5 grams Instant Yeast
• 1 Tablespoon Honey
1. Whisk together the honey, water and yeast. Allow to bloom for 5 minutes.
2. Add the flour and salt to a stand mixing bowl and stir until combined. Pour in the yeast mixture and blend, on low, for 3 minutes or until the dough is shaggy but combined.
3. Scrape down the bowl and mix on high for 5 minutes. Cover with plastic wrap and let sit gor 10 minutes.
4. Test the gluten by pulling a small section of the dough from the dough ball and gently stretch until thin enough to see light through it without tearing. If it’s not smooth, mix on medium speed for an additional 2 minutes.
5. Cover the dough and let rise in a warm place for 1 hour.
6. Punch down the dough and separate into 3 equal portioned dough balls. Cover with plastic wrap and allow to rise for 20 minutes.
7. Roll the dough balls into loave shapes of your choosing and place in a baneton or on a baking sheet lined with parchment paper. Allow to rise an additional hour.
8. Preheat oven to 450°F and place an oven proof dish half filled with boiling water on the lowest rack.
9. Score the loaves and bake for 20 minutes or until the crust is golden brown and crunchy.
10. Cool for 1 hour on a cooling rack and enjoy!
Looking for a main dish? Try one of these!
Ash's In The Kitchen 