This is an exceptional bread. It can be made with just yeast or turned into a hybrid by adding a little
sourdough starter discard.
Yield: One 750 gram loaf
Ingredients:
250 grams King Arthur bread flour
130 grams King Arthur all-purpose flour
50 grams spelt or emmer or einkorn flour (or substitute another 50 grams of all-purpose flour)
Optional: 40-50 grams of sourdough starter
4-6 grams SAF instant yeast (red bag)
6 grams kosher or fine sea salt
15 grams raw/unrefined sugar
5 grams potato flakes
288 grams warm water
Combine the dry ingredients in a work bowl, add the water, then mix. Finish off mixing by hand to ensure all of the flour is incorporated.
Cover and let rest for ten (10) minutes.
Follow the Flemish Method or knead until smooth.
Cover and let rise for about an hour.
Scrape the dough onto a lightly floured surface, pre-shape then shape to fit your loaf pan, cover and let rise for 45-60 minutes.
Preheat oven to 425.
Score the top of the loaf about 1/4" deep with a razor blade or sharp knife then spritz with a water bottle.
Bake for 35-36 minutes. (Spritz a second time 2-3 minutes after loading into the oven.
Notes:
If baking in a full-sized pan, bake for 35-36 minutes.
If baking in a half-sized pan like the Fat Daddio's Anodized Aluminum Bread Pan, 7.75 x 3.75 x 2.5 Inch, bake for 30-32 minutes.
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