Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/4 tsp - Active dry yeast
- 1/4 c. - hot water, 105 F To 115 F
- 3/4 c. - Water, Room Temp
- 2 1/2 c. - All-Purpose Flour, Unbleached
- 1/2 tsp - Active dry yeast
- 1/4 c. - hot water -- 105 F To 115 F
- 1 1/4 c. - Water -- Room Temp
- 3 3/4 c. - All-Purpose Flour -- Unbleached
Direcciones
- Stir the yeast into the hot water and let stand till creamy looking, about 10 min. Stir in the remaining water and then the flour, 1 c. at a time.
- By Hand: Mix with a wooden spoon for 3 to 4 min.
- By Mixer: Mix with the paddle at the lowest speed for 2 min.
- By Processor: Mix just till a sticky dough is formed.
- Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cold room temperature for 6 to 24 hrs. The starter will triple in volume and still be wet and sticky when ready. Cover and chill till readyto use. When needed, scoop out desired amount.
- Shaping And Final Rising - Sprinkle a board with 3 Tbsp. flour and scrape dough onto it. With floured hands, gently form a smooth log by first folding the dough in half, then pinching a seam where the halves join. turn dough seam side down and gently pat into a 12 to 13 inch long rectangle. Lightly sprinkle with flour. Cover loosely with plastic wrap and let stand on board till puffy, about 30 min.While dough rises, place a 14 by 16 inch baking stone or possibly 14 by 17 inch baking sheet in the oven and set at 425. Let heat at least 30 min.
- Sprinkle a 14 by 17 inch baking sheet or possibly piece of stiff cardboard with 2 Tbsp. flour. ease hands under the dough, pick up, and as you transfer it to a floured sheet, gently stretch it to 17 inches long. Shake floured sheet to slide dough diagonally onto warm stone or possibly baking sheet.
- Baking - Bake bread till deep golden brown, about 30 to 35 min. Let loaf cold on a rack. Serve, or possibly store in a paper bag up to 1 day, or possibly freeze. If a crisper crust is desired, place bread directly on rack of a 425 oven for 5 min.
