Description:
11 inch round, crispy thin crust, chewy moist crumb
Recipe:
1 cup rye starter, room temperature
1 1/2 cups lukewarm water
2 tsp SAF instant yeast
1 T. agave nectar
2 1/2 tsp salt
2 1/2 cups white wheat flour
1 1/2 cups white flour
Mix ingredients and knead for a few minutes. Let rise until doubled.
1-Fold dough: stretch out into rectangle, fold bottom up, fold sides over, fold top down. Mold into a ball.
2-Place in floured dish (10 cup bowl, large banneton/brotform) smooth side down, seem side up. Rise one hour or until it reaches top of bowl.
3-While dough is rising, prepare the oven: a half hour before baking, heat oven to 425 with baking stone on rack and pan with sides on bottom rack.
4-After dough has risen, turn out onto flour dusted bread peel or side less cookie sheet. Slide onto bread stone. Score top of round with serrated knife.
5-Wearing long sleeves and gloves (to avoid steam burns, just in case) quickly pour 1 cup water onto bottom pan for steam effect and shut oven door fast to keep in steam. After about 30 seconds, spray oven walls with water. Do this a few times within the first few minutes of baking.
6-After 15 minutes, take steam pan out of oven, it should be dry. Bake bread for 30 minutes total. Cool bread on rack.
No comments:
Post a Comment