Everyday Loaves - Basic White 

Using only white flour and some commercial yeast, this is light but still flavorful.

~Half Recipe
5 oz starter
29 oz warm water

42.5 oz white bread flour
1.10 oz salt

Knead until shaggy but mixed well.
Cover and rest 30 minutes.

Mix in 1/2 t - 2 t yeast.
Knead 2 minutes on #1 and 2 minutes on #2. Rest 10 minutes. Knead again and rest. Knead last time. Should be smooth but will still be slack.

Turn out onto moist counter and stretch and fold. Mist top with spray bottle. Rest 10 minutes. Stretch again. Repeat a few more times until it is more cohesive and stands up in a ball.

Rise in 1 gallon jar about 90 minutes in warm place. Will rise to the top.

Form into:
2 french bread loaves - 37 oz each
3 loaves - 24 oz each

Mist tops and cover with wet bread towel. Rise until puffy - about 30 minutes.

Mist tops again and sprinkle with flour. Score deeply through the flour.

Preheat oven, stone, and cast iron to 500*. Bakeat convection 425* in french bread pans set on pizza stone 30-40 minutes until 200* internal temp.
~144 oz  - 9 lb dough!
10 oz starter
57 oz warm water

85 oz white bread flour
2.25 oz salt

Knead until shaggy but mixed well.
Cover and rest 30 minutes.

Mix in 1 t - 1 T yeast.
Knead 2 minutes on #1 and 2 minutes on #2. Rest 10 minutes. Knead again and rest. Knead last time. Should be smooth but will still be slack.

Turn out onto moist counter and stretch and fold. Mist top with spray bottle. Rest 10 minutes. Stretch again. Repeat a few more times until it is more cohesive and stands up in a ball.

Rise in 2 gallon jar about 90 minutes in warm place. Will rise to the top.

Form into 4 french bread loaves - 37 oz each.

Mist tops and cover with wet bread towel. Rise until puffy - about 30 minutes.

Mist tops again and sprinkle with flour. Score deeply through the flour.

Preheat oven, stone, and cast iron to 500*. Bakeat convection 425* in french bread pans set on pizza stone 40-50 minutes until 200* internal temp.

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