Anna's favorite loaf
Source of Recipe
Ann Squires - mom of Elizabeth Squires - 2nd - Hohl
List of Ingredients
Sponge:
1 1/4 tsp yeast (1/2 a packet)
2 1/4 c lukewarm water
8 1/4 c organic unbleached white bread flour
1 Tbsp fine sea salt
To Finish:
4 c organic unbleached white bread flour
1/2 Tbsp fine sea salt
5 tsp yeast (2 packets)
1 1/4 c lukewarm water
Recipe
Make the sponge: In a large mixing bowl combine, until smooth, yeast and water. Work in the flour and salt. Turn out onto a work surface and knead thouroughly for 10 minutes. Return the dough to the bowl, cover tightly with plastic wrap, and leave to ferment at room temperature for 12 hours. The next day, turn the dough out of the bowl and set aside. Mix the second quantity of flour and salt in the bowl, then make a well in the center. Combine the yeast and water in a small bowl, to make a smooth liquid, pour into the well. Work in the flour from the sides of the bowl, followed by the sponge, to make a smooth but not sticky dough. Turn out onto a work surface and kneed thoroughly for 10 minutes. Cover the dough with a sheet of plastic wrap, or the upturned bowl and leave to rest for 15 minutes. Cut the dough into 3 equal pieces and shape each into a round, ball-shapped loaf. Put onto the prepared baking sheets. Alternatively, to form long bloomer loaves, pat out each piece of dough into a rectangle, fold in the short ends, and then roll up the dough from one long side. Place seam-side down on the prepared baking sheets. Put the baking sheets into large plastic bags, slightly inflate them, and close tightly, leave to rise for 35 minutes to 1 hour or until slightly less than doubled in size. Slightly under-rising is more beneficial, as it gives a better oven spring than slight over-rising. Toward the end of the rising time, preheat the oven 425 degrees. Uncover the loaves and quickly slash with a small, sharp, serrated knife 12 diagonal slashes. Put into the oven and throw a splash of water onto the floor of the oven. Bake for 35-40 minutes, or until a good golden brown and they sound hollow when tapped underneath. Cool on wire racks.The bread is best eaten within 5 days of baking. Once thoroughly cooled the loaves can be frozen for up to a month.
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