 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 30 |
|
I found this over - the result of one of the latest baker groups' events on the web. Here's her description and her (slightly modified) recipe: This rustic bread is one of the signature breads at Royal Crown Bakery in Brooklyn and is shaped in the round. Read more . This bread also starts out as a really wet dough, around 73% when all is said and done. It takes almost two full days to make the bread, so you have to start the night before with a pre-ferment. After letting the pre-ferment get all bubbly and sour, you combine the ingredients and have what amounts to dough soup. Ingredients:
pre-ferment |
1/4 tsp yeast |
1/3 cup warm water |
3.5 ounces unbleached bread flour |
dough |
20 ounces unbleached bread flour |
14.6 ounces lukewarm water |
all the pre-ferment |
0.4 ounce honey |
2 ounces potato puree |
0.5 ounce salt |
Directions:
1. First, you will need: stand mixer with dough hook, small pot with lid, baking stone or sheet, parchment paper, large mixing bowl.
2. DAY 1: Make the preferment.
3. Stir the yeast into the water in a glass measure and let it stand for 5 - 10 minutes.
4. Add to the flour and beat this very sticky starter until it is well combined.
5. Cover with plastic wrap and let it ferment until it is full of huge bubbles, and is sharp tasting, about 12 hours.
6. DAY 2: Mixing the Dough.
7. In the bowl of the stand mixer, stir together the flour and water into a rough, very wet dough.
8. Cover the bowl and let it rest 10 to 20 minutes.
9. Attach the dough hook.
10. Add the pre-ferment, honey, potato and salt and the mix the dough on low speed 15 - 20 minutes, or until very silky and wraps around the hook and cleans the bowl before splaterring back around the bowl.
11. This dough is almost pourably wet.
12. Shape the dough into a ball and roll it in flour.
13. Place it in a container at least 3 times its size, and cover tightly with a lid or plastic wrap, and let rest.
14. Using plenty of dusting flour, turn and fold the dough (as for puff pastry) 4 times in 20 minute intervals: that is, after 20, 40, 60, and 80 minutes of fermenting, the leave the dough undisturbed for 2 1/2 hours.
15. Do not allow this dough to over ferment to the point of collapse, because the flavor and structure of your bread will suffer.
16. Shaping and Proofing the Dough:
17. Turn the fermented dough out onto a well floured work surface, shape it into a round and let it rest for 20 minutes.
18. Sprinkle a couche, tea towel or wooden board generously with flour, and place a baking sheet under the couche / towel if you are using one for support.
19. Sprinkle a couple tablespoons of flour over the center of the ball.
20. Push your fingers into the center to make a hole, the rotate your hand around the hole to widen it, making a large 4 inch opening. (The bread should have about 12 inch diameter).
21. Place the dough smooth side down on the floured couche or board and dust the surface with more flour.
22. Cover and let it proof until it is light and slowly springs back when lightly pressed, about 1 1/2 hours.
23. Immediately after shaping the bread, arrange a rack on the oven’s second to top shelf and place a baking stone on it. Clear away all the racks above the one being used.
24. Preheat the oven to 450F.
25. Unwrap the bread and flip it onto a floured peel or a sheet of parchment paper. (Don't worry about damaging the bread as you handle it; it will recover in the oven as long as it is not overproofed).
26. Slash it with 4 radial cuts in the shape of a cross.
27. Slide the loaf onto the hot baking stone and bake until it is very dark brown, 40 - 50 minutes, rotating it halfway into the bake.
28. Let the bread cool on a rack.
|
|